Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Stale Corn Bread -- |
| \N \N | Crumbled |
| 2 larges | Tomatoes, Ripe, Seeded |
| \N \N | Chopped in 1/2\" pcs. |
| 8 \N | Scallions -- chopped |
| 6 \N | Radishes, Scrubbed -- thinly |
| \N \N | Sliced |
| 1 small | Green Bell Pepper, Seeded |
| \N \N | Chop in 1/4\" pcs. |
| 1 cup | Corn Kernels, Fresh Or |
| \N \N | Thawed Frozen |
| ½ cup | Mayonnaise |
| ½ cup | Cucumber Ranch Dressing |
| 2 teaspoons | Prepared Mustard, Prefer |
| \N \N | Creole Or Dijon |
| ¼ teaspoon | Salt |
| ½ teaspoon | Pepper -- freshly ground |
| \N \N | (see recipe) |
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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