Thursday, July 23rd 2009, 3:00 pm
Crouton Ingredients:
4 tbsp. Hiland Butter
1 (6 oz.) pkg. Shawnee Mills Yellow Buttermilk Cornbread Mix
2 tsp. garlic and herb seasoning
1 tbsp. dried parsley
1 egg
2/3 c. Braum's Whole Milk
4 tbsp. Hiland Butter, melted
Dressing Ingredients:
½ c. Hiland Sour Cream
½ c. Garden Club Salad Dressing
1 (4 oz.) can chopped green chiles
1 tsp. garlic salt
1 tbsp. dried parsley
1 tbsp. lemon juice
½ c. cotija queso seco crumbles (feta cheese can be substituted)
Salad Ingredients:
4 (5 oz.) Chef's Requested Bacon Wrapped Steak
3 tsp. Head Country All-Purpose Seasoning
3 c. mixed baby greens
1 (15 oz.) can white kidney (cannellini) beans, rinsed and drained
1 c. grape tomatoes, halved
1 c. sliced red onion
1 avocado, peeled and chopped
1/3 c. sliced black olives
3 slices Bar-S bacon, cooked crisp and crumbled
Crouton Instructions:
Preheat oven to 425 degrees. Place butter in 8" x 8" baking dish. Place in oven to melt butter and preheat pan, about 5 minutes. Empty mix into medium mixing bowl. Stir in garlic and herb seasoning, egg and milk; stir until smooth. Pour mixture into heated dish. Bake for 15 to 20 minutes or until golden. Remove from oven and cool until easy to handle. Slice cornbread into 9 squares. Split squares lengthwise. Cut each half into 6 squares. Place squares on baking sheet. Drizzle with melted butter. Bake for 10 minutes, turn croutons every 2 minutes until very golden and crispy. Remove from oven and cool.
Dressing Instructions:
Combine all ingredients in a quart jar. Stir until combined. Cover and refrigerate until ready to use.
GRAND PRIZE Winning Recipe
2009 MIO Recipe Roundup Contest
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