1 gallon sized can green beans
1 teaspoon black pepper
1/3 cup sugar
2 tablespoons Tones Beef Base
1/2 cup extra virgin olive oil
Drain green bean and put in proper sized pot. Cover with fresh water. Add remaining ingredients. Boil for half an hour, BUT, do not allow to boil dry. Enjoy
Wednesday, August 27, 2008
Monday, August 25, 2008
Cornbread Salad
1 8.5 ounce pkg cornbread mix
1 envelope Ranch style dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped
3 large tomatoes, chopped
1 16oz can pinto beans, drained
2 cups fresh, or frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled
Bake cornbread mix according to package instructions and crumble. Combine Ranch style dressing mix, sour cream, and mayonnaise in a small bowl. In another bowl mix together peppers, onion, tomatoes, pinto beans, and corn. In a 3 qt salad bowl layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon, and 1/2 of the dressing. Repeat layers with the remaining ingredients. Cover and store in refrigerator until ready to serve.
1 envelope Ranch style dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped
3 large tomatoes, chopped
1 16oz can pinto beans, drained
2 cups fresh, or frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled
Bake cornbread mix according to package instructions and crumble. Combine Ranch style dressing mix, sour cream, and mayonnaise in a small bowl. In another bowl mix together peppers, onion, tomatoes, pinto beans, and corn. In a 3 qt salad bowl layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon, and 1/2 of the dressing. Repeat layers with the remaining ingredients. Cover and store in refrigerator until ready to serve.
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