Recipes for August …two great salads for your summer enjoyment

Recipes for August …two great salads for your summer enjoyment. Great on a hot day, served with a cool drink and maybe some ice cream?

Chili Corn Bread Salad (Joyce N.)

1 pkg Jiffy corn bread muffin mix
1 can (4 oz.) chopped green chilies--undrained
1/8 tsp. cumin
1/8 tsp. rubbed sage
1/8 tsp. oregano

1 c. mayonnaise
1 c. sour cream
1 envelope ranch salad dressing mix

2 cans (15 oz each) pinto beans, rinsed and drained
2 cans (15 oz each) whold kernel corn, drained
1 pkg grape tomatoes--halved or 3 medium tomatoes chopped
1 c. chopped green pepper
1 c. green onions or chopped onion
10 strips bacon, cooked and crumbled
2 c. shredded cheddar cheese

Prepare corn bread as directed on package. Stir in chilies, cumin, oregano and sage. Spread in a greased 8 inch pan and bake, 400 degrees for 20-25 minutes--cool. In small bowl, combine mayo, sour cream and ranch dressing mix. Crumble half of corn bread into 9X13 dish. Layer half of beans, mayo mixture, corn, tomatoes, green pepper, onion, bacon and cheese. Repeat with other half of ingredients--cover and refrigerate. ………………………………………………………………………………………………Chinese Chicken Salad (Mr. Food)

1/3 cup soy sauce
1 tablespoon prepared yellow mustard
1-1/2 tablespoons vegetable or sesame oil
1/2 pound cooked chicken, cut into thin strips
1 (12-ounce) package Very Veggie bagged salad
2 scallions, sliced
1 (8-ounce) can water chestnuts, drained
Chow mein noodles

In a medium bowl, blend the soy sauce, mustard, and oil; add the chicken and toss lightly until well coated. Chill for about 1 hour to blend the flavors.
In a large bowl, toss together the chicken mixture, bagged salad, scallions, and water chestnuts. Sprinkle with the noodles, and serve.

Oooooh It’s soooo good!!!!!!!!