|by Anthony Demetre|
"Today's Special and a Glass of Wine" is the first book by Anthony Demetre, the chef patron of award-winning restaurants Arbutus and Wild Honey.
Results 1 - 10 of 38 for jiffy mix cornbread salad
Result Page: 1
You can use ... make. Crumble the cornbread and sprinkle half ... repeat the above until all ingredients are used up. Refrigerate until chilled and enjoy!
Chop onions and ... to taste. Make cornbread according to directions ... butter. Pour stuffing mix in large bowl ... moistened. Stir in salad dressing. Add sausage ... minutes at 350 degrees.
Combine ingredients and pour into greased 8 inch square pan. Bake at 325 degrees until brown on top, about 45 minutes. This recipe doubles and ...
Cook cornbread. Crumble into a bowl. Mix all other ingredients and refrigerate.
Crumble cornbread in 9 x 13 pan. Top with mixed vegetables, bacon and pickles. Top with dressing. Can be made ahead and kept in the refrigerator.
Mix all dressing together. Layer cornbread mixture. Layer dressing. Repeat layers. Finish with dressing. Best when chilled overnight. Mix together. Set aside.
Bake cornbread according to directions, cool and crumble. Toss remaining ingredients together and chill.
Bake cornbread according to package ... crumble into large bowl. Add other ingredients and mix well. Refrigerate. May be kept several days in refrigerator.
Bake, cool and crumble cornbread in 9 x 13 inch pan. In bowl mix mayonnaise and pickle ... mayonnaise and pickle juice mixture. 3rd layer corn bread and tomatoes.
Bake cornbread and cool and ... other ingredients and chill. Left over cornbread can be used and adjust the ingredients according to amount of cornbread.
Result Page: 1
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