Ingredients

• 2 cans white “shoe peg” corn
• 2 cans whole kernel yellow corn, drained
• 1/2 an onion, chopped
• 1 small green pepper, chopped
• Chopped cucumber
• 1/2 cup mayonnaise, not salad dressing

Directions

Mix, refrigerate until ready to be served. Add 1 bag chili cheese Fritos and shredded cheese.

Ingredients

• cornbread
• 2 cups of shredded cheddar cheese
• 1 pack of ranch dressing
• 2 cans of red,pinto,or black beans,drained or 1 of each
• 2 cans of whole kernal corn drained
• 1 bellpepper
• 1 red onion
• 2 or more[your choice]red tomatoes
• 8 strips of bacon

Directions

First you make your cornbread.crumble,mix the dressing according to package directionsin a large bowl.layer half ingredients in this order,cornbread,beans,corn,pepper,onion,tomatoes,bacon,cheese,and ranch.repeat layers w/ remaining ingredients.

Ingredients

• 3-15 oz. can beans (choose from garganzo, red kidney, white kidney, pinto or black beans)
• 1 can corn
• 1 can corn
• 2-3 slices red onion, chopped
• 1/4 cup chopped fresh cilantro
• ****
• Vinaigrette:
• 2 Tbs. balsamic vinegar
• 1 tsp. Dijon mustard
• salt and pepper to taste

Directions

Drain and rinse canned beans and the corn, then place in large bowl. Add red pepper, cilantro and onion and stir.

Prepare vinaigrette. Mix in a jar and shake well. Add salt and pepper. Pour over mixture, stir and refrigerate. I like to use a tupperware or other good sealing bowl and turn the bowl upside down a few times. Serves 8-10

This is also great to throw on top of a tossed salad if you are fortunate enough to have any leftovers.

From the kitchen of:
from Ruth, Davie, Fl., Debbie from Miami

Ingredients

• Chicken – 1 x 2.3 kg (5 lb), poached
• Vegetable oil – 1 tbsp
• Onion – 1 small, finely chopped
• Curry paste – 1 tbsp, or curry powder
• Tomato purée – 1 tbsp
• Red wine – 100 ml (4 fl oz)
• Bay leaf – 1
• Lemon – ½, juice only
• Canned apricot halves – 4, drained, finely chopped
• Mayonnaise – 300 ml (½ pint)
• Whipping cream – 100 ml (4 fl oz)
• Salt and pepper
• Watercress – to garnish

Directions

Remove the flesh from the chicken and cut into small pieces. In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. Add the curry paste, tomato purée, wine, bay leaf and lemon juice. Simmer, uncovered, for about 10 minutes until well reduced. Strain and leave to cool.

Purée the chopped apricot halves in a blender or food processor or through a sieve. Beat the cooled sauce into the mayonnaise with the apricot purée. Whip the cream to stiff peaks and fold into the mixture. Season, adding a little extra lemon juice if necessary. Fold in the chicken pieces.

Garnish with watercress to serve.

Serves 8

Ingredients

• 1 pound of marshmallows
• 1/2 cup of milk
• 1 can of drained, crushed pineapples
• 1 cup of whipped cream
• 1/2 cup of chopped pecans
• 1 quart of cottage cheese.

Directions

In a saucepan, melt the above, then add 1 large package of cream cheese. Stir
until melted, cool. Add:

1 can of drained, crushed pineapples
1 cup of whipped cream

Stir very well. Fold in:

1/2 cup of chopped pecans
1 quart of cottage cheese.

Makes 3 quarts of ready-to-serve salad.