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Mexican Cornbread Salad

I had an extra pan of Mexican Cornbread that I was looking for an idea of how to use.  My folks all liked it.  Others it depended on which ingredients they ate.  We only brought home a little of the bottom layer of Mexican Cornbread.

Mexican Cornbread Salad

1 pan Mexican Cornbread, cooked and cooled

2 cans Black Beans, rinsed and drained

2 cans Whole Kernel Corn, drained

2 large cans Rotel Tomatoes, drained slightly

16 ounces Sour Cream

2 cups Shredded Cheddar Cheese

Salsa

Spicy Ranch Salad Dressing

Other items if available:

Lettuce, shredded

Diced Tomatoes

Diced Bell Peppers

Drained, Sliced Black Olives

 

Starting with 1/2 the Mexican Corn Bread, crumble and layer in the bottom of a large glass dish.  (I used a punch bowl.)  Add each item in layers.  Half way up use the remaining Mexican Cornbread.  Continue to layer with sour cream and cheese being the last items. Seal the salad with the sour cream like icing a cake.  This will keep in the moisture.  Sprinkle with cheese.  Cover and refrigerate.  Serve with salsa and spicy ranch dressing.


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Watergate Salad

I was trying to recreate the “Green Stuff” salad that my grandmothers used to make. This is one recipe that I found, Watergate Salad, but the ingredients are all so different in each recipe. This is how I’ve been making it. So easy!

Watergate Salad

2 16 ounces Cottage Cheese containers

1 8 ounce Cool Whip

2 pkg Pistachio Pudding Mix

1 small pkg Marshmallows

1 can crushed Pineapple (I don’t bother draining it.)

Mix together all ingredients and refrigerate.


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Southern Potato Salad

There is one particular family get together where I’m regularly asked to bring potato salad.  The funny thing is over twenty years ago, when asked the first time, I didn’t even know how to make potato salad!  I’ve learned, although I don’t make it at home often since my husband doesn’t like potato salad.  The kids and I eat potatoes in any format.  Must be my grandmother’s Galloway blood.

Southern Potato Salad

6 – 8 large potatoes, peeled and cubed

6 large eggs, boiled and diced

1 bell pepper, diced

1 onion, diced

Sweet pickle relish or even better Salad cubes

Mayonaise

Mustard

Celery Seed

Pepper

Salt

Tablespoon Sugar


Boil potatoes until tender but not too soft, you don’t want mashed potatoes.   I cheat and boil my washed eggs right in the potato water.  Saves on clean up.   When tender drain and rinse with cold water gently.  While potatoes are cooling dice the eggs, onion and bell pepper.  Mix in a very large bowl.  Often my spare punch bowl fills in here.  Most of the rest do not have measurements.  They work better to taste.  Add enough mayo to moisten well, add a little extra if not serving right away otherwise it will dry out.  Add sweet pickle relish.  We like alot but some people don’t.  Mustard is added probably no more than a couple of tablespoons.  I usually judge by the color of the potato salad.  Add in the remaining celery seed, pepper, salt and sugar.  Refrigerate right away.  Although I enjoy fresh potato salad the best, just cool and not real cold.

Now off to finish mine. 🙂



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Cranberry Salad

Cranberry Salad

Ingredients:

  • 2 small packages raspberry Jell-O, I actually used sugar free.
  • 1 1/2 cups boiling water
  • 1 20-oz. can crushed pineapple
  • 1 can whole cranberry sauce
  • 3/4 cup cranberry juice, or water works

Topping

  • 1 8-oz. package cream cheese, softened
  • 1/2 cup sugar
  • 1 cup sour cream

Directions:

  1. Dissolve Jell-O in boiling water.
  2. Add crushed pineapple, cranberry sauce, jello, and cranberry juice. Mix it all together well.
  3. Mix well. Pour into a 9″x12″ glass dish and refrigerate until firm.  Really firm, so you can spread the topping over the top.
  4. Cream together cream cheese, sugar and sour cream until smooth.
  5. When the first mixture is firm, spread the creamed ingredients on top.

Serve as a side salad or dessert. Can add crushed nuts to the jello mixture and sprinkle on top if desired.  I didn’t.

HT: Lisa 🙂  It’s a keeper.


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Fruit Salad

My husband likes fruit salad and this recipe is so easy and quick.  This is easy to transport or to prepare ahead of time.

Fruit Salad

  • 1 large #10 can of Tropical Fruit Cubes (Wal-mart and Sam’s sell these)
  • 1 small bag of Coconut
  • 1 small bag of Marshmellows
  • 8 – 16 oz container of Sour Cream

Drain very well the can of fruit.  This is very important to keep the fruit salad from becoming runny with time.

Mix in Coconut and Marshmellows.

Add Sour Cream just to make creamy.  Add less than you would think because the fruit salad will get a little more moist over time.

Refrigerate.

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