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Chicken Salad

Submitted By: Ruth Day

2 cups cooked chicken (cubed)
1/2 lb. Sharp cheese (shredded)
1/4 cup chopped celery
1/2 cup toasted almonds
1 cup seedless white grapes
1/2 tsp salt

Toss lightly with equal parts of Kraft Mayonnaise and whipped cream (can use Cool Whip), lemon juice and sugar to taste.  Perfect for a hot summer day.  Can serve with fresh fruit, vegetable casserole and rolls.


Corn Bread Salad

Submitted By: Debra D., Gray

1 c self rising corn meal
1 (8oz) sour cream
2 eggs
1 c onions (chopped)
1 c green peppers (chopped)
1 c pickle relish (drained)
1 c (14oz) chopped tomatoes 
1 c mild shredded cheese
1 c mayonnaise

Preheat oven for 450 degrees for 30 minutes. Mix corn meal, sour cream, and eggs and bake. Cool for 45 minutes. Crumble cornbread and remaining ingredients and cool 2 hours before serving.


Cranberry Salad

Submitted By: Janice S., Kingsport

1 pound pkg cranberries
2 small pkg Cranberry Jello
2 c sugar
2 apples
2 oranges
1 c chopped pecans
1 c crushed pineapple with juice

Grind cranberries in food chopper (or chop by hand). Dice apples and oranges. Dissolve jello in 2 cups hot hot water. Mix all ingredients together. Chill until firm.


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