Note: Another really great potluck food is cornbread salad. Sounds really weird, but it is so delish! If you have never tried cornbread salad, I challenge you to make some and invite friends over to try it with you.
Cornbread Salad
Ingredients
1 cup of mayonnaise
1 cup of sour cream
1 envelope of Ranch dressing mix
2 teaspoons of sweet pickle juice
2 (6 to 8 ounce) packages of Jiffy Mix or half a pan of homemade cornbread
2 cans of black-eyed peas or pinto beans, rinsed and drained
2 cans of whole kernel corn, drained
1 cup of chopped red onion
1 cup of chopped green bell pepper
1/2 cup of chopped sweet pickles (optional)
1/4 cup of chopped pickled jalapeño
1 cup of chopped turkey, chicken or ham
2 medium tomatoes, chopped
2 cups of shredded cheddar cheese
10 slices of bacon, cooked crisp and crumbled
Directions
Mix together mayo, sour cream, Ranch dressing, and sweet pickle juice. This creates the dressing for your salad. Set aside. Prepare cornbread and let cool completely. Crumble cornbread into either a trifle bowl or a 9 x 13 glass pan. Layer black eyed peas, corn, onion, bell pepper, pickles, jalapeno, turkey, tomato, and cheese on top of the crumbled cornbread. Pour dressing evenly on top. Cover tightly and put in the refrigerator overnight. However, it is best if you can leave it in the refrigerator for 24 hours.
Before you serve, top with bacon.
Showing posts with label Potluck. Show all posts
Showing posts with label Potluck. Show all posts
Wednesday, July 6, 2011
Saturday, July 2, 2011
Church Potluck 7 Layer Salad
Note: I grew up in a church believed (and still believes) in potluck dinners. There were certain dishes that always seemed to be on those groaning tables. This 7 layer salad seemed to be there all the time during the summer.
Church Potluck 7 Layer Salad
Ingredients
1-1/2 to 2 cups of mayonnaise
2-3 tablespoons of dry ranch dressing mix
2 tablespoons of sugar
4 tablespoons milk
1 large head of iceberg lettuce, shredded
8 Roma tomatoes, cleaned, seeded and dried well, chopped
Salt and pepper
7-8 boiled eggs, reserve a couple for slicing
1 to 1-1/2 cups of frozen green peas, lightly steamed
1/2 to 1 cup of chopped celery
8 slices of cooked bacon, chopped
1 to 1-1/2 cups of cheddar cheese, shredded
Directions
Mix the mayo, ranch dressing mix, sugar and half and half together; set aside.In a small, clear glass bowl, add half of the shredded lettuce. Lightly squeeze the chopped tomato in layers of paper towels. Sprinkle the tomatoes on top of the lettuce layer, sprinkling all around the outside edges first and working toward the middle. Sprinkle lightly with salt and pepper. Slice enough of the boiled eggs to line completely around the outside of the dish first, then chop the remaining eggs and sprinkle all around the inside on top of the tomatoes. Add the peas, again starting from the outside edges and toward the middle. Repeat with the chopped celery. Sprinkle lightly with more salt and pepper. Add the remaining shredded lettuce, top with the chopped bacon and the shredded cheese. Drop the dressing over the top in dollops and spread evenly across the top all the way to the edges, sealing the salad. Refrigerate for up to 24 hours.
Church Potluck 7 Layer Salad
Ingredients
1-1/2 to 2 cups of mayonnaise
2-3 tablespoons of dry ranch dressing mix
2 tablespoons of sugar
4 tablespoons milk
1 large head of iceberg lettuce, shredded
8 Roma tomatoes, cleaned, seeded and dried well, chopped
Salt and pepper
7-8 boiled eggs, reserve a couple for slicing
1 to 1-1/2 cups of frozen green peas, lightly steamed
1/2 to 1 cup of chopped celery
8 slices of cooked bacon, chopped
1 to 1-1/2 cups of cheddar cheese, shredded
Directions
Mix the mayo, ranch dressing mix, sugar and half and half together; set aside.In a small, clear glass bowl, add half of the shredded lettuce. Lightly squeeze the chopped tomato in layers of paper towels. Sprinkle the tomatoes on top of the lettuce layer, sprinkling all around the outside edges first and working toward the middle. Sprinkle lightly with salt and pepper. Slice enough of the boiled eggs to line completely around the outside of the dish first, then chop the remaining eggs and sprinkle all around the inside on top of the tomatoes. Add the peas, again starting from the outside edges and toward the middle. Repeat with the chopped celery. Sprinkle lightly with more salt and pepper. Add the remaining shredded lettuce, top with the chopped bacon and the shredded cheese. Drop the dressing over the top in dollops and spread evenly across the top all the way to the edges, sealing the salad. Refrigerate for up to 24 hours.
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