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This dish can be made to be eaten with your meal or all alone. January 21, 2013
Ingredients
8 1/2 oz. pkg cornbread mix 1 med green pepper, chopped 2 – 15 1/2 oz. cans whole kernel corn 1 med red pepper, chopped 2 cans pinto beans 1/2 c. chopped green onions 1 can black beans 10 slices bacon, crumbled 3 sm. tomatoes, chopped 2 cup shredded cheddar cheese 1- 4oz. can green chilies pepper, minced Dressing 1 cup mayonnaise 1 cup sour cream 1 envelope Ranch dressing mix fresh or dried parsley (optional) sprinkle over top of dressing Directions Rinse and drain all the beans and corn. Prepare and bake cornbread mix according to directions; cool completely. Cut cornbread into small pieces and crumble into bottom of pan. Layer with beans, vegetables, cheese and bacon. Top with dressing. Layers can be repeated. Cover and refrigerate for at least two hours. Good for 2-3 days.  Email info@millerhaus.comVisit The Miller Haus Bed & Breakfast Copyright ©2013 WCHS-TV Eyewitness News. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. |
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Send email to news@wchstv.com for information or comments concerning WCHS-TV Eyewitness News.Copyright ©2013, WCHS-TV8. Portions are Copyright 2013 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or distributed. |