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Hot Cornbread n Green Salad

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Course Main Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10" pone of mayonnaise
  • 6 bacon of Tabasco sauce
  • 4 small of grated extra sharp cheddar cheese
  • 1 hand jar of strawberry preserves
  • Salt and pepper, to taste
Course Main Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10" pone of mayonnaise
  • 6 bacon of Tabasco sauce
  • 4 small of grated extra sharp cheddar cheese
  • 1 hand jar of strawberry preserves
  • Salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In large skillet cook bacon until done (crispy)
  2. Remove and place on paper towels to drain
  3. Leave bacon drippings in skillet and set aside
  4. Chop green onions and mustard greens and set aside
  5. Crumble cornbread in large bowl
  6. Pour chopped mustard greens over crumbled cornbread
  7. Crush bacon and sprinkle over greens on cornbread
  8. Add chopped onions on top of bacon
  9. Add cooking oil to bacon drippings in skillet to equal 1/2 cup
  10. Heat liquid until real hot
  11. Pour hot oil over mixture in bowl
  12. Add salt and pepper
  13. Stir well
  14. Spoon onto plates and boy oh boy enjoy
  15. NOTE: Salad mixture must stay hot to be good
Recipe Notes

This recipe goes way back to when I was a young boy. My Mom made this often from her garden veggies. It was great to help feed five children and is still delicious! I would recommend that anyone try it.

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