Monday, August 11, 2008

summer salads

Click to enlarge ,p>These recipes will not be new to most of you. But at my point in time I forget that the ladies just getting started may not have collected all their mom's great recipes so here you go. Two favorites and a new one you may never have seen.

Every year I used to go to a wonderful spin-in (I am a spinner of fiber on a spinning wheel) in Stehekin. We'd stay at the Stehekin Valley Ranch and I really recommend it. Great food and a warm family stay! They know how to use everything in their cooking and shared the recipe for our favorite salad.

Corn bread Salad Stehekin style
8 servings
4 cups rougly curmbled corn bread (yesterdays left overs)
2 cups chicken (cut pea size) (opt.)
1 cup chopped green onions
1 cup chopped parsley
1 red bell pepper diced divided
1 orange bell pepper dived, divided
1/2 cup chopped sweet pickles
1 cup frozen peas
1/4 cup canned corn, rinsed and drained
1 cup mayo
1 1/2 Tablespoons sugar
1 teas. paprika
1 teas. salt
1 teas freshly ground black pepper
1 teas poultry seasoning (sage, etc)
1/4 Teas cayenne pepper
Bowl #1 combine:
Veggies (saving out 1/2 the peppers pickles, peas and corn for tossing on the top)
crumbled corn bread
Chicken if using
Bowl #2 combine
Mayo and spices, sugar
Mix the two bowls together and stir thoroughly.
Cover and chill 1 hours
Before serving
Toss on saved veggies this makes it look very pretty and ready to eat!

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