Mexican Cornbread Salad

 My mouth is watering just remembering how good it is, but I hardly ever make it.  It's one of those dishes that is best made the day before serving.  Great for a salad supper or potluck dinner.

Mexican Cornbread Salad

2 packages Martha White Mexican Cornbread Mix

2 cans pinto beans, drained

2 cans whole kernel corn, drained

4 Roma tomatoes, seeded and diced

1 green pepper diced

1 bunch green onions, chopped

3 cups grated Cheddar Cheese

1 (4ounce) jar of bacon pieces, Hormel (NOT BACOS)

1 cup sour cream

1 package Ranch dressing mix

1 cup mayonaise

Make cornbread according to package directions.  Cool and crumble in a large bowl.  Add next seven ingredients.  Mix sour cream, Ranch dressing packet and mayonnaise.  Lightly toss with cornbread mixture.  Chill.

Peaches and Cream Muffins

I went to Suzanne's Fruit farm this morning and picked peaches so I decided to look up this recipe and post it.  These are really good with fresh peaches, but I have made them with frozen ones, just let them thaw prior to using.

Peaches and Cream Muffins



1 egg

1/2 cup sour cream

1/4 cup oil

1 1/2 cups flour

1/2 cup sugar

2 t. baking powder

1/2 t. salt

2 cups chopped fresh peaches

In a bowl beat egg; add sour cream and oil.  Combine flour, sugar, baking powder and salt.  Stir into the egg mixture.  Stir in peaches.  Fill greased muffin cups 3/4 full.  Bake at 400 for 20-25 minutes.  Cool 5 minutes before removing to wire rack.I

Trader Vic's Chicken Salad

A customer shared this recipe with me shortly after I opened The Invisible Chef and it quickly became a favorite.  I have not made it since I close the store, but plan to make it very soon. I believe Trader Vic's was a popular resturant in San Francisco. Not sure if it's still open and not sure this salad was ever made, but that is the story I was told when given the recipe.

Trader Vic's Chicken Salad



5 cups cooked diced chicken breast

1 can sliced water chestnuts

2 cups pineapple tidbits, drained

1 cup sliced celery

1/2 cup sliced green olives

Dressing:

1/2 (heaping) cup sour cream

1/2 (heaping) cup mayonnaise

1 T curry powder

4 T Major Grey Chutney

Garnish:

1/2 cup toasted almonds, sliced

Mix all ingredients; add dressing and chill.  Top with sliced almonds.  I ususally mixed my almonds in with the other ingredients.

South of the Border Potato Salad

Another great recipe for the 4th of July.  This is one of my favorites, but I understand some don't care for cilantro (my husband for one), so just omit it.

South of the Border Potato Salad



2 pounds new potatoes, unpeeled

1 large tomato, peeled, seeded, and diced

1/4 cup finely chopped red onion

1/4 cup chopped green onions

1/4 cup chopped cilantro

1/4 cup canned diced green chiles

2 cups mayonnaise

2 T fresh lime juice

2 T Dijon mustard

1 clove garlic, minced

1/4 t ground red pepper

Cook potatoes in boiling water to cover for 20 minutes or until tender.  Drain and let cool.  Cut into pieces.  Combine potatoes, tomatoes and next four ingredients in a large bowl.  Toss gently.  Combine mayonnaise, and remaining ingredients. Toss gently.  Cover and chill thoroughly. 

Makes 12 servings.

Chicken Cheddar Pasta Salad

Another great favorite, especially for a salad supper.  Serve this along with fresh fruit and muffins and you have an easy meal. If you plan to double or triple this recipe, I must warn you that it multiplies. This can be served without the spring mix, but it makes a beautiful salad for a buffet table.

Chicken Cheddar Pasta Salad

8 ounce package of grilled chicken strips (fajita chicken)

6 ounce fettucine noodles, broken into pieces

3 ounce Cheddar Jack grated or cubed cheese

1/2 red pepper, diced or strips

1/2 green pepper, diced or strips

1/2 yellow pepper, diced or strips

4 ounces pepperoni, cut into strips

8 ounce bottle of Italian dressing

5 cups spring mix

1 cup cherry tomatoes, halved

Cook fettucine as directed and drain and rinse in cold water. Cut chicken strips into smaller pieces.  Combine ingredients thru pepperoni and toss.  Add dressing and adjust seasoning.  Cover and chill 2 hours or overnight.  Shortly before serving, add spring mix and tomatoes. 

Serves 10

Peach Tea

I'm not sure where I found this recipe for peach iced tea, but we made gallons.  If you are a sweet tea drinker, this is the recipe for you.

Peach Iced Tea

3 (11.5 ounce) cans peach nectar

2 quarts brewed tea

1 cup sugar

1/4 cup lemon juice (recipe called for fresh, but at the store we used bottled)

Stir all ingredients, cover and chill until ready to serve. 

Makes 3/4 gallon

Vermicelli Salad

Sorry I haven't posted  in a while, but I have been preoccupied with my grandchildren.  With the 4th of July coming up, I have been thinking about dishes to take to the lake for the weekend.  This cold salad will keep for several days in the refrigerator and is delicious.

Vermicelli Salad

10 ounce pkg. Vermicelli pasta

2 T fresh lemon juice

1 T olive oil

Cook vermicelli as directed on package.  Drain, but do not rinse.  Cool for 30-45 minutes while occasionally separating with a fork.  While still warm, stir in lemon juice and oil.  Season heavily with seasoning salt ( I prefer Cavender's Greek Seasoning)

Add the following:

1/2 cup of each:

green onions, diced

celery, diced

bell pepper, diced

pimento, diced

black olives, sliced

Mix and add 1/2 to 1 cup of mayonaisse.  This depends on how creamy you prefer it. 

Also adjust seasonings and refrigerate over night to enhance flavors.