"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

Stacked Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Bob & Barbara Suelter
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1. 1 box Jiffy cornbread, baked and crumbled. Pour a little Ranch dressing over it.
2. 8 to 12 oz. can of corn, drained
3. 12 to 16 oz. can of kidney beans, drained
4. 3/4 c chopped onions
5. 3/4 cup chopped green pepper
6. 3/4 cup chopped tomatoes
7. 1/2 lb. cooked bacon, crumbled
8. 1 small package shredded cheddar cheese
9. Remainder of 1 medium bottle of Ranch dressing

Directions:
Directions:
Let salad sit several hours or overnight.

 

 

 

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