By Loretta Humble/Around the Town
I don’t have much to tell you this week. Been kind of under the weather and staying home. I did run off to Nacogdoches this weekend, but all I did was shop for bargains. And I got some good ones. I doubt you want to hear about that. But if you do and you see me in something new now you can ask me how much I paid for it. I love bragging about my bargains.
One thing I’ve been saving for a time when I couldn’t think of anything to write is Amy Dowell’s Cornbread Salad recipe. Darla Allen asked for it and I got it, then lost it. Actually, I’ve already posted it online and Darla probably already has got it, but it is a great recipe and it will fill up some space, so here it is.
Amy’s Cornbread Salad
2 pkg. Mexican cornbread (any kind)
2 cans pinto beans (drained)
2 cans whole kernel corn (drained)
1 green pepper (chopped)
3 tomatoes (chopped)
6-8 green onions (chopped)
TOPPING
2 pkg ranch dressing mix
2 c sour cream
2 c mayonnaise
2 c cheddar cheese (shredded)
VERY TOP
1 pkg bacon bits
1.Prepare cornbread as directed on package, cool.
2.Stir together ranch dressing mix, sour cream and mayonnaise until blended; set aside.
3.Combine chopped tomatoes, bell peppers and onions. Toss gently.
4.Open corn and pinto beans, drain, mix together.
5.Crumble the cornbread into a large rectangle dish (or large bowl.)
6.Pour half the beans and corn mixture on the crumbled cornbread and spread evenly.
7.Pour half the greens and tomato misture on top of the beans and corn mixture and spread evenly.
8.Sprinkle half the shredded cheese on top of this and then repeat these layers.
9.Top with the topping mixture and sprinkle bacon bits on very top.
This won a prize at the Cornbread Festival, and it tasted great. I’m personally too lazy to make it. Ever since I learned about the wonders of crockpot cooking, all I want to do is throw some stuff in there and expect supper to come out a few hours later.
Well, one recipe didn’t fill up quite enough space, so here is another great. Amy, who gave us the cornbread salad recipe, is one of our super nurses at Cedar Lake Home Health and Hospice. The following one is from Lari Smiley, our administrator. Both Amy and Lari have been with us for years and years, though they don’t look like they are old enough to have been here that long, cause they are both cute as they can be.
Lari brought these to work right before Christmas. They are wonderful! She said her 7–year old son Brian made these. She said it was a lot of fun to watch.
Lari and Brian’s Oreo Cookie Balls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies, finely crushed (about 3 cups)
4 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces, melted
MIX cream cheese and cookie crumbs until blended.
SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
REFRIGERATE 1 hour or until firm.
I hope some of you will try one or both of these recipes. And if they make more than you can eat, bring them by Cedar Lake Home Health and Hospice and we’ll help you finish them off.
I might have something a little more interesting to tell you next week.