___________________________________________________ M ACARONI SALAD Amanda Pentecost ___________________________________________________ 4 c uncooked elbow macaroni 1 c mayonnaise 1/4 c distilled white vinegar 2/3 c white sugar 2 1/2 T prepared yellow mustard 1/2 tsp ground black pepper 1 large onion, chopped 2 stalks celery, chopped 1 Green bell pepper, seeded & chopped 1 1/2 tsp salt 1/4 c grated carrot 2 tbsp chopped pimento peppers DIRECTIONS: Boil elbow macaroni according to package directions. Drain and cool. Make dressing by whisking together mayo, white vinegar, sugar, mustard, salt, & pepper. Add cooled macaroni and all other ingredients by folding in together. Refrigerate until ready to serve.. ___________________________________________________ M EXICAN CORN COLESLAW Suzanne Lockert-Mash ___________________________________________________ 3/4 c mayonnaise 1/3 c sour cream 1/4 c lime juice 1 packet taco seasoning 14 oz shredded cabbage 1 bell pepper, diced 1 jalapeño, diced 1/3 c cilantro, minced 1 can (13.75 oz) black beans 1 can (13.75 oz) whole kernal corn 4 oz cheddar cheese DIRECTIONS: Combine mayonnaise, sour cream, lime juice, & taco seasoning. Whisk well. Combine cabbage, bell pepper, jalapeño, & cilantro. Rinse black beans & drain well. Rinse corn & drain well. Add beans & corn to the cabbage mixture. Add cheddar cheese & combine all very well. Pour the mayonnaise mixture over the mixed ingredients & mix all together well. Refrigerate the mixture before serving (for about 20 minutes). ___________________________________________________ B ONNY CANNON’S MIXED VEGETABLE CASSEROLE Jackie C. Simpkins ___________________________________________________ 1 pkg frozen mixed vegetables 1 c chopped celery 3/4 c chopped onion 1 can golden mushroom soup 1/2 c sour cream 3/4 c grated cheddar cheese 1/2 stick butter 1/2 to 1 sleeve of Ritz Crackers, crumbled DIRECTIONS: Preheat oven to 350º. Spray 2 qt casserole dish with cooking spray, and set it aside. Cook mixed vegetables according to package directions then drain well. Combine mixed vegetables, celery, onion, golden mushroom soup, sour cream, cheddar cheese and put in the casserole dish. Melt butter and mix with Ritz crackers. Top casserole with buttery Ritz mixture. Bake at 350 degrees for 35-40 minutes.
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