"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gale Jameson - Daughter of Ray and Reka Medendorp
Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup corn meal
3 tbsp Crisco, melted
1/2 tsp salt
1/2 tsp baking soda
1 egg, beaten
1 c buttermilk


1 c mayonnaise
1 can tomatoes and green chiles
2 pieces celery, chopped
1 small can chopped pimientos
1/2 c chopped green onions and stalks
1/2 c pecans
1 large tomato sliced

Directions:
Directions:
Mix first 6 ingredients. Put in 9 X 13 pan. Bake at 425 for 15 minutes. Cool. Crumble and mix with remaining ingredients. Chill.

Personal Notes:
Personal Notes:
This looks rather strange, but is delicious.

 

 

 

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