Yield: 8 servings
|4 cups||Stale Corn Bread --|
|2 larges||Tomatoes, Ripe, Seeded|
|Chopped in 1/2" pcs.|
|8||Scallions -- chopped|
|6||Radishes, Scrubbed -- thinly|
|1 small||Green Bell Pepper, Seeded|
|Chop in 1/4" pcs.|
|1 cup||Corn Kernels, Fresh Or|
|½ cup||Cucumber Ranch Dressing|
|2 teaspoons||Prepared Mustard, Prefer|
|Creole Or Dijon|
|½ teaspoon||Pepper -- freshly ground|
1. In a large bowl, combine the corn bread, tomatoes, scallions, radishes, bell pepper, and corn.
2. In a small bowl, combine the mayonnaise, cucumber dressing, mustard, salt and pepper. Pour over the corn bread mixture and toss well. Cover and refrigerate until chilled, at least 4 hours or overnight. Serve cold. Makes 8 to 10 servings from Clem and Donna McSpadden of Bushyhead " Tub-Handle" Ranch of Chelsea, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking