• BH&G 3175

    From Dave Drum@1:3634/12 to All on Wed Jun 30 06:19:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mississippi Corn Bread Salad
    Categories: Breads, Dairy, Cheese, Beans, Pork
    Yield: 18 Servings

    8 1/2 oz Pkg corn muffin mix
    1 c Mayonnaise
    8 oz Dairy sour cream
    1 oz Env ranch salad dressing
    - mix
    2 c Shredded cheddar cheese
    30 oz (2 cans) pinto beans; rinsed
    - drained
    29 oz (2 cans) whole kernel corn;
    - drained
    10 sl Bacon; crisp-cooked, drained
    - crumbled
    3 c Coarse chopped tomatoes
    1 c Chopped green and/or red
    - bell pepper
    1/2 c Sliced green onions

    Prepare corn muffin mix according to package directions
    for corn bread. Cool and crumble (should have about 5
    cups). Set aside.

    For dressing, in a small bowl combine mayonnaise, sour
    cream, and salad dressing mix.

    In a 3 to 4 quart glass salad bowl or 3 quart rectangular
    baking dish layer crumbled corn bread and 1 cup of the
    cheese. Spread with half of the dressing. Layer in the
    following order: beans, corn, the remaining 1 cup cheese,
    bacon, tomatoes, sweet pepper, and the remaining dressing.
    Cover tightly and chill overnight.

    Tote salad and green onions in an insulated cooler with
    ice packs. Before serving, sprinkle salad with green
    onions.

    Makes: 18 servings

    Better Homes & Gardens | May 2016

    MM Format by Dave Drum - 28 May 2016

    Uncle Dirty Dave's Archives

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