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Results 21 - 30 of 66 for cold corn salad
Mix vegetables. Mix marinate ingredients and pour over vegetables. Drain to serve. Serve cold. Keep refrigerated. Will keep several days.
Drain all canned veggies. Pour vinegar, oil and sugar over veggies and let stand at least 24 hours. May be kept 4 or 5 days. ENJOY!
Heat oven to 400 degrees. Mix cream cheese, salad dressing, chicken, cheese, celery, onions, ... butter; dip into corn chips. (I sprinkle the chips ... minutes. Yield: 6 servings.
Pound beef slices with mallet ... from skillet. Stir corn starch into cold water; add to measured meat ... thickened. Serve with beef rolls. 4 servings.
Mix together. In saucepan, mix all ingredients; bring to a boil for 1 minute. Cool and pour over vegetables and refrigerate. Keeps well. I ...
Wash broccoli and cut into ... small amount of corn oil, garlic powder or fresh garlic. Cut up broccoli. Salad will sit for a while ... refrigerator for a while.
27. CORNBREAD SALAD
Cut cornbread into small chunks. In another bowl combine peppers, onion, cheese, tomato and celery seed. Mix mayonnaise in with vegetables ...
Drain well all canned vegetables, place in large container. Pour over vegetables, let stand in refrigerator overnight. Just before serving, ...
Boil above 5 items until sugar is dissolved. Cool and pour over vegetables. Make day before you plan to serve it.
30. TACO SALAD
Mix all ingredients. Saving tomato and chips until serving.
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