Many of you have asked for our Six Arrows Farm Party Recipes. Here are two favorites:
Chili Corn Bread Salad
1pkg (7 oz-smaller works too) cornbread mix
1 can (4 oz) diced green chilies, do not drain
1/8 tsp dried oregano
Pinch rubbed sage
1 c mayonnaise
1 c sour cream (8oz)
1 envelope Ranch salad dressing mix
2 cans (15 oz ea.) pinto beans rinsed and drained
2 cans (15 oz ea.) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 c chopped onions
10 bacon strips, cooked and crumbled
2 c shredded cheddar cheese
Prepare corn bread mix according to directions and add chilies, cumin, oregano and sage. Bake in 8 in square pan according to mix directions. Cool and crumble. Combine mayo, sour cream and dressing mix and set aside. Place half crumbled cornbread in 9x13 glass dish. Layer with half of the beans, mayo mixture, corn , tomatoes, green pepper, onions, bacon and cheese. Repeat layers. Dish will be very full. Cover and refrigerate for 2 hours or longer. 12 servings.
Banana Brunch Punch
6 medium ripe bananas
1 can (12 oz) frozen OJ thawed
1 can (6 oz ) frozen lemonade thawed
2 c sugar
3 c warm water (divided)
1 can ( 46 oz) pineapple juice
3 bottles (2 liters each) lemon lime soda
Orange slices optional
In blender or food processor, blend bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 ½ c of warm water and 1 c sugar to mixture in blender; blend until smooth. Place in large freezer container. (ice cream pails) Repeat with remaining banana mixture, water and sugar, add to container. Cover and freeze until solid. One hour before serving; take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired. 16-20 servings.
