MRJZAREND Recipe Reviews (Pg. 1) - (1353510)

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Absolute Mexican Cornbread

Reviewed: Dec. 5, 2003
i made this for 24 servings. i cut the eggs by 1/4. i used 3 cans of cream corn and 1 can of whole corn drained. i also used self rising corn meal for 1/4 of the required cornmeal amt. it gave it a little more "cakey" texture. i served it with chicken enchilada soup and it was an instant hit. one gal ate 6 pieces and i've had many requests for the recipe.
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Sweet Pepper Balsamic Bean Salad

Reviewed: Jul. 2, 2001
Did a salad luncheon for 50 people. I made 6 different salads. This one was the winner. I got many requests for the recipe. The overnight marinade does the trick.
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