March 23, 2020 Update: Effective today, BrightRidge has temporarily closed its walk-in customer service lobby. Rest assured we will continue to serve you from behind closed doors! BrightRidge has suspended non-payment disconnects for electric, internet and phone services in response to the COVID-19 public health emergency. Let us help you online or by calling (423) 952-5000.
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.
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.
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.