Cornbread Salad
Ingredients
- 1 16-ounce package cornbread mix
- 10 slices bacon
- 1 ½ cup sour cream
- 1 ½ cup mayonnaise
- 1 1-ounce package ranch dressing mix
- 2 cans pinto beans or red kidney beans rinsed and drained
- 3 large tomatoes chopped
- 1 large green bell pepper finely chopped
- 1 cup green onions chopped
- 2 cups shredded sharp Cheddar cheese
- 2 cups whole corn drained
Instructions
- Mix cornbread according to directions on package. Bake and allow to cool.
- Fry bacon. Place on paper towels to drain. Crumble the cooled bacon into small pieces.
- Mix sour cream, mayo, and dressing mix in a bowl; set aside.
- In a large bowl crumble half the cornbread, beans, tomatoes, pepper, and onion together.
- In a trifle or clear bowl add the first crumbled layer (around ⅓ of the mix, reserving the remaining for 2 more layers).
- Follow with layers of cheese, corn, bacon, and cover with a layer of dressing mixture.
- Repeat for 2 more layers, ending with the dressing. Garnish with shredded cheese.
- Cover and chill for 10–12 hours.
Tomato and Cucumber Salad
Ingredients
- 2 medium tomatoes cut into chunks
- 2 cucumbers scored lengthwise with a fork, sliced into ¼-inch coins
- 3 teaspoons olive oil
- 1 teaspoon red wine vinegar
- salt and pepper to taste
- 2 tablespoons diced red onion
Instructions
- Add tomatoes and cucumbers to a bowl.
- Drizzle olive oil and vinegar on top. Season with salt and pepper.
- Toss to coat. Garnish with diced red onion.
Pulled Pork BBQ
Ingredients
Dry Rub
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon sea salt
- 1 5 to 7 pound pork roast, preferably shoulder or Boston butt
Sauce
- 1 ½ cups cider vinegar
- 1 cup yellow or brown mustard
- ½ cup ketchup
- ⅓ cup packed brown sugar
- 2 garlic cloves smashed
- 1 teaspoon salt
- 1 teaspoon cayenne
- ½ teaspoon black pepper
- Pan drippings from the pork
- 12 hamburger buns
Instructions
- Mix paprika, garlic powder, brown sugar, dry mustard, and salt in a small bowl. Rub spice blend all over pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat oven to 300°. Roast pork in roasting pan for about 6 hours. It is ready when falling apart.
- Make barbecue sauce by combining vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring for 10 minutes until sugar dissolves. Set aside until pork is done.
- When pork is ready, remove from oven and place on a large platter. Allow meat to rest about 10 minutes. While resting, deglaze the pan over medium heat with ¾ cup water, scraping with a wooden spoon to pick up all the browned bits. Reduce by about half. Pour into the saucepan with barbecue sauce and cook 5 minutes.
- While pork is still warm, shred the meat with two forks.
- Put shredded pork in a bowl and pour half the sauce over. Stir well so the pork is coated with sauce.
- To serve, spoon pulled pork mixture onto bottom half of hamburger bun. Top with coleslaw or serve on the side. Serve remaining sauce on the side.
Green Beans with Bacon
Ingredients
- 4 bacon strips diced
- ½ cup chopped onion
- 8 cups fresh green beans trimmed
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender.
- Cut green beans into 1-inch pieces, then put in large saucepan and cover with water. Bring to a boil.
- Cook, uncovered, for 8–10 minutes or until crisp-tender. Drain well. Add to bacon mixture. Sprinkle with salt and pepper; toss to coat.
Creamy Coleslaw
Ingredients
- 1 head green cabbage finely shredded
- 2 large carrots finely shredded
- ¾ cup best-quality mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons grated Spanish onion
- 2 tablespoons sugar or to taste
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard
- Salt and freshly ground pepper
Instructions
- Combine shredded cabbage and carrots in a large bowl.
- Whisk together mayonnaise, sour cream, onion, sugar, vinegar, mustard, salt, and pepper in a medium bowl, then add to cabbage mixture.
- Mix well to combine and taste for seasoning. Add more salt, pepper, or sugar if desired.
- Refrigerate until ready to serve.
Fresh Fruit Salad
Ingredients
- ⅔ cup fresh orange juice
- ⅓ cup fresh lemon juice
- ⅓ cup packed brown sugar
- 1 teaspoon vanilla extract
- 4 cups cubed watermelon seedless
- 3 –4 cups cubed cantaloupe
- 3 –4 cups cubed honeydew melon
- 2 cups strawberries hulled and sliced
- 2 cups blueberries
Instructions
- In a saucepan over medium-high heat, bring orange juice, lemon juice, and brown sugar to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.
- Layer fruit in a large, clear glass bowl in this order: watermelon, cantaloupe, honeydew, strawberries, and blueberries. Pour cooled sauce over the fruit. Cover and refrigerate for 3–4 hours before serving.
- Note: Add pineapple, mango, and kiwi for a tropical touch.
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