Wednesday, July 7, 2010

4th of July with Family and Mexican Corn Bread Salad Recipe

Our family enjoyed a beautiful HOT 4th of July. Some of us started the day with the Community Worship in the park hosted by Freedom Church. Pastor Ryan Vinson gave a very meaningful message proceeded by the worship team music.

At 2:00 was the Parade and we had three grandchildren in the parade along with a son and daughter-in-law (walking with the scouts). It was too hot from grammy but the rest of the crew weathered the heat.

Following the parade we enjoyed a wonderful cookout at Kevin and Amy's house (our #2 son and daughter-in-law). All our family except 2 grandchildren, Papi's brother and his wife, Amy's parents, along with two other couples and their children, ate our fill of grilled chicken in several flavors and sooooo many sides and desserts. Oh, and I must mention the crab dip, thank you Lisa, it was delicious, the strawberry cheese ball was great too, but that crab dip was to die for!! No Newman Family Cookout is complete these days without Mexican Cornbread Salad. I'm posting the recipe below, you need to try it.

We closed the day enjoying the Lebanon Fireworks, they were beautiful and included several unusual one. What a fun day.

Mexican Cornbread Salad

1 (16-oz.) pkg. dry conrbread mix
1 (4-oz.) can chopped green chilies
1 (15-oz) can whole kernel corn, drained
2 tomatoes, chopped
1 (15-oz.) can black (or pinto) beans, drained
1 bell pepper,chopped (yellow, or green)
1 bunch green onions, chopped
1 (8-oz.) bottle Ranch dressing
8 (oz.) shredded cheddar cheese
1 (3-oz.) jar bacon bits

Prepare conbread mix according to package directions, adding green chilies. Bake as directed. Set aside to cool. Crumble half of cooled cornbread in bottom of large bowl. Evenly layer with half of each listed ingredient, i.e., 1/2 can corn, 1/2 tomatoes, etc. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread. Cover and refrigerate for 2 hours. Serve chilled. Makes a large salad.

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