On 7/9/2021 at 6:47 AM, Beechwoodfan said:

This is a family favorite:
 

Texas Slaw

1 16 oz bag coleslaw mix

1 7 oz can Mexican style corn, drained

1 cup shredded cheddar cheese

2 fresh jalapeños seeded and chopped

1/2 cup chopped fresh cilantro

1 cup ranch dressing

1/4 tsp ground cumin

1/4 tsp ground coriander

1/2 tsp garlic powder

1 lime juiced

In a large bowl, toss together coleslaw mix, corn, cheddar cheese, jalapeño, and cilantro.

Stir together Ranch dressing, spices, and lime juice.  Toss with coleslaw mix.

 

 

I’ve got one kind of similar minus the slaw lol.

Cornbread Casserole:

Make a batch of cornbread. Preferably homemade but store bought works as well.

Let the cornbread cool and then crumble.

Fry 1 pound of bacon. Let cool and then crumble.

Mis together 1 pack of dry ranch salad dressing with 1 cup Mayo and 1 cup sour cream. Refrigerate.

Dice 3 bell peppers and 2 tomatoes.

Dice 2 bunches of green onion and 1 bunch of cilantro. 

Strain and rinse 2 cans corn, 2 cans pinto beans.

Use 1 bag of shredded cheddar.

In a large baking dish, layer half cornbread and top with half of the Ranch/Mayo/sour cream mixture. Top with half of the cheese, bacon, green onion, corn, beans, cilantro, tomatoes and bell peppers.

Repeat this step for the second layer.

Cover and refrigerate for a couple hours before serving. 

This stuff is soooo filling and delicious. A little goes a long way. I typically make it for cookouts and rarely have any leftovers. 

Peppery Smokehouse Greenbeans

(@TheDeuce, this is my designer-imposter recipe for Frankfort Avenue Beer Depot's green beans...if I recall correctly, you're a pretty big FABD fan, so you might want to try this one sometime.)

(2) pounds fresh green beans - or - (2) 28 ounce cans green beans, drained
(1) 32 ounce carton beef broth
(4) slices thick bacon
1-1/2 tablespoons dried onion flakes
1-1/2 tablespoons sweet smoked paprika
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
2 teaspoons dried marjoram
1-1/2 teaspoons whole black pepper corns *
1-1/2 teaspoons garlic powder
1 teaspoon ground mustard
1 teaspoon ground black pepper
1 teaspoon Mrs. Dash Seasoning
1/2 teaspoon red pepper flakes
(4) bay leaves

1) Cut the bacon into 1/2-inch pieces and cook until crispy in a large heavy bottom pot or dutch oven, leaving the bacon and drippings in the pot once cooked.
2) Put pepper corns in a tea strainer or tie them into a piece of cheesecloth for easy retrieval later. Add into the pot.
3) Add all remaining ingredients into the pot and simmer for a minimum of 4 hours before serving.

25 minutes ago, Colonels_Wear_Blue said:

Peppery Smokehouse Greenbeans

(@TheDeuce, this is my designer-imposter recipe for Frankfort Avenue Beer Depot's green beans...if I recall correctly, you're a pretty big FABD fan, so you might want to try this one sometime.)

(2) pounds fresh green beans - or - (2) 28 ounce cans green beans, drained
(1) 32 ounce carton beef broth
(4) slices thick bacon
1-1/2 tablespoons dried onion flakes
1-1/2 tablespoons sweet smoked paprika
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
2 teaspoons dried marjoram
1-1/2 teaspoons whole black pepper corns *
1-1/2 teaspoons garlic powder
1 teaspoon ground mustard
1 teaspoon ground black pepper
1 teaspoon Mrs. Dash Seasoning
1/2 teaspoon red pepper flakes
(4) bay leaves

1) Cut the bacon into 1/2-inch pieces and cook until crispy in a large heavy bottom pot or dutch oven, leaving the bacon and drippings in the pot once cooked.
2) Put pepper corns in a tea strainer or tie them into a piece of cheesecloth for easy retrieval later. Add into the pot.
3) Add all remaining ingredients into the pot and simmer for a minimum of 4 hours before serving.

My man! I'll give them a try sometime!