I like to post to my cooking site quite often, but sometimes you get a few stumbbling blocks thrown in your path. The key to making it through is perseverance, dedication, and a will to survive.
I am a 17 year survivor of ovarian cancer. I had lung cancer in December 2007, which metastasized (moved) to my brain. I had the brain tumor removed in January 2008, and half my right lung removed in May 2008. Everything was going fine until the day came in March of 2009 that told me the brain tumor was back! This was devastating news and made me want to lay down and quit fighting. When I found out the Radiology oncologist had “dropped the ball” by not radiating the brain tumor site, I was livid. I considered suing him, but this is not in my nature. I dug in and went in for the 2nd brain tumor removal on April 3rd, 2009. I am currently in the middle of radiation treatment, which should be finished on June 1st, 2 days before my 60th birthday!
So I am back at my computer, anxious to share some Quick and Easy Recipes with you. Visit my site at http://www.quickandeasycooking.com.
I was given this recipe by a friend who loved it and swears by the ease of preparing it. I plan to make this for my up-coming 60th birthday bash, so if you get a chance to make it, please tell me how it turned out.
SOUTHERN CORNBREAD SALAD (375 Degrees)
Ingredients
1 pan of cornbread (recipe follows)
1 14 oz can red kidney beans, rinsed & drained
1 15 oz can whole kernel corn, drained
1 medium vidalia onion, finely chopped
1 large green bell pepper, veined/seeded & finely chopped
3 large tomatoes, chopped
2 cups grated sharp cheddar cheese
1 (8 to 12 oz) bottle Ranch dressing
1 Tbsp mayo (not Miracle Whip)
3 tsps sugar (this is optional) make sure the tsps are level, not heaping
***Extras you might consider
1 cup fresh chopped mushrooms
5 chopped green onions (all whites, and half the green tops)
1 Tbsp Cayenne Pepper
1 Tbsp McCormick Roasted Garlic & Herbs spice mix.
DIRECTIONS
1) In the bottom of an extra large glass bowl, place crumbled cornbread. Add cheese, ranch dressing, mayo & veggies. Mix well.
2) Add spices and stir until completely mixed.
3) Cover & chill for at least 2 hours for all flavors to blend.
4) Garnish with parsley if desired.
***Serve cold!
CORNBREAD
Ingredients
1/2 cupvegetable oil, plus 1/4 cup for greasing the pan
3/4 cup self-rising flour
1cup self-rising yellow cornmeal
1 can cream style corn
2 large eggs
1 cup sour cream or buttermilk
1 cup grated sharp cheddar cheese
1/2 tsp Cayenne pepper
DIRECTIONS
1) Generously grease a cast iron skillet with up to 1/4 cup oil. Preheat skillet in oven or on stove top on med/high heat
2) Mix all ingredients in a large bowl, stirring until combined.
3) Pour batter into pre-heated skillet. Place skillet in the oven and bake until golden brown. About 30 minutes at 375 degrees
