St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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CORNBREAD SALAD 

1 package yellow corn muffin mix 
1 lb. bulk breakfast sausage 
1 cup chopped fresh tomatoes 
1/2 cup chopped bread and butter pickles 
1/2 to 3/4 cup mayonnaise 
1 or 2 tablespoons pickle juice 
1/2 cup chopped onion 
1/2 cup chopped green pepper 

Prepare the corn muffin mix according to recipe on package. 
(I bake mine in an 8 inch cast iron skillet which I have heated in the oven 
with about 1 tablespoon of butter, which gives it areally nice taste. 
You bake yours however you want to). Let cool. 

When cooled thoroughly, crumble cornbread into a bowl. 
Brown sausage, breaking up as it browns. Drain throughly. 

In a large bowl, combine tomatoes, pickles, onion, green pepper, and 1/2 cup mayonnaise. 
Add crumbled cornbread and sausage andmix until well combined. 
Add pickle juice and mayonnaise asneeded to moisten salad. 

May serve at room temperature or cold, but must be kept refrigerated. 
(If refrigerated, it tastes better if it's removed from the refrigerator 
and allowed to stand for20-30 minutes before serving). 

Jay, from the kitchen 

ObAng: goes well with BBQ 

Date: Fri, 15 Jun 2001 
From: "J. Weigel" 
Subject: Cornbread Salad