If you've been checking my blog and wondering about me.....I've been in the backyard watering my plants. It was 111 degrees here yesterday! And I'm only a fair gardener on my best day. Seriously, I've been taking a summer computer break. I've missed chatting with you, though, so I thought I would share some recipes that I've made this summer. Some of the recipes will be ones that are mine and some of the recipes were passed to me. I hope you are having a wonderful summer.....now, I have to get that water hose across the yard before my basil withers.
I took this dish to a church luncheon and had several requests for it. The most time-consuming part of the preparation is baking a pan of cornbread. It is a good recipe for using leftover cornbread (is there such a thing?!) I personally think that leftover cornbread should be toasted in the oven and spread with strawberry preserves.
Two 8 oz. Jiffy Cornbread Mixes
1 can of corn
2 C Miracle Whip (I use Hellman's Mayo and a little sugar)
4 green onions, chopped (I like red onion better)
1 green Bell pepper, chopped
3 tomatoes, chopped
4 boiled eggs, chopped
10 oz. grated mild cheddar cheese
Bake cornbread. Cool. Crumble in a large bowl. Mix corn with salad dressing(or mayo). Mix lightly with crumbs, Toss in pepper, eggs, onions, tomatoes and cheese; stir to coat. Chill.
I'll be at these swaps:
-From Mess Hall to Bistro
-Blessed with Grace
-All the Small Stuff
-Who is Dr. Laura
-33 Shades of Green
-Make Ahead Meals for Busy Moms
-Frugal Antics of a Harried Homemaker
-A Southern Fairytale
-My Sweet and Savory