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Results 11 - 20 of 40 for salad mexicorn
Brown ground beef and pour off fat. Add oil and onion and saute. Add corn, spices, salt, pepper, tomato sauce and enchilada sauce. Pout ...
Combine the above in bowl. Combine the above. Stir well and taste. Add more sugar or vinegar if needed. Pour over corn and stir well. Cover ...
13. CALICO COLE SLAW
In large bowl, combine all slaw ingredients; toss to combine. In small bowl, combine all dressing ingredients; blend well. Add to slaw, ...
Preheat oven to 350 degrees. ... muffin mix and salad dressing mix. Stir in eggs, ... pan. Sprinkle cheese evenly over top. Bake 50 to 60 minutes.
Drain all vegetables. Combine: Boil until thick. Pour on vegetables while hot. There is enough dressing for 1 more can of vegetables.
16. CORN SALAD
Mix together and chill first 5 ingredients overnight. Add 2 diced tomatoes before serving. A very light, crispy, refreshing luncheon salad dish.
17. CORN SALAD
Drain cans of corn into a large bowl. Cut onion and pepper into very thin slices and add to corn. Add pimentos and other ingredients. Let ...
18. HOT POTATO SALAD
Mix all ingredients. Sprinkle one package Mozzarella cheese on top (grated). Cook 30 minutes at 325 degrees in a 9 x 13 pan.
19. CALYPSO SALAD
Mix all the ingredients together and let stand at least 30 minutes before serving. Serves 6-8.
20. VEGETABLE MEDLEY
Combine brown sugar, vinegar and salad oil. Season with garlic salt, ... about 2 weeks in refrigerator. Makes about 2 quarts. Serves 10 to 12.
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