Macaroni Salad, Cornbread Salad

Home Cookin at Ridin out the Recession These two recipes come from my sister Louise’s Church cookbook. I won’t tell you guys that she’s my older sister this time though, as she’s beginning to make a fuss over my bringing it up.

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I saw Dub put up a couple salad recipes yesterday, and I’m going to today also. The reason being as spring turns into summer, Dub and I both love salads for lunch, and actually we eat them pretty often as the weather warms. You can be mowing the lawn or pastures, working in the garden, basically anything that has you “breaking a sweat,” and they just taste so refreshing! I know almost every time Dub would be paving, he’d always bring a small salad and several pieces of fresh fruit he’d keep chilled in his 55 gallon lunch cooler! Okay, okay Dub…you did carry a regular sized cooler…so I exaggerated! I used to laugh at him with the crew though. Paving is hot work, and he’d always tell the crew when they’d come back in that afternoon. He’d be telling them as they’d be pulling out, you guys be sure and bring some fresh fruit tomorrow, I swear, it rejuvenates you! I’d ask him why he made such an issue over this each day, and he’d say, because every afternoon when the sun REALLY starts beating down, I’ll open my cooler, pull out my bag of good, cold, fresh fruit, and son-of –a-gun, they pile up to me like a bunch a buzzards, that’s why!!

Macaroni Salad:

Dub loves this salad, and at lunch he loves this scooped over a bed of lettuce with sliced tomatoes and eggs on the side. He also loves this with tuna, or chicken in it as well.

• ¾ cup mayonnaise
• (8 oz.) elbow macaroni about two cups
• 2 tablespoons cider vinegar
• 1 cup diced celery
• 1 teaspoon vinegar
• 1 cup diced green pepper
• 1 teaspoon sugar
• ¼ cup diced onion
• Salt and Pepper to taste

Cook macaroni until tender. Drain and rinse with cold water. In large bowl combine all ingredients, and chill. Betty Fortner

Cornbread Salad:

• 1 package Jiffy cornbread mix
• 1 onion, chopped
• 1 egg
• ½ cup sweet pickles, chopped
• 1/3 cup milk
• ½ cup bacon bits
• 4 tomatoes, seeded and chopped
• 1 cup mayonnaise
• 1 green pepper, chopped
• ¼ cup sweet pickle juice

Combine cornbread mix, egg and milk in a bowl. Spoon into greased muffin cups and bake at 400 for 15 to 20 minutes. Cool and crumble, then set aside. Combine tomatoes, peppers, onions, pickles, and bacon bits, then set aside. Combine mayonnaise and pickle juice and set aside. In a large glass bowl place half the cornbread, tomato mixture, and mayonnaise mixture. Repeat layers. Cover and refrigerate 2 hours before serving. JoAnna Neely