Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
"Our Daily Bread" cookbook with recipes from the ladies of the First United Methodist Church, Champaign IL. 1982
2 small pkg orange jello
1 cup boiling water
1 cup juice from pineapple and mandarin oranges, heated to boiling
1 small can frozen orange juice
1 20 oz can crushed pineapple
2 cans mandarin oranges
Use 13X9 pan.
In large bowl, mix jello, boiling water and juice from pineapple and mandarin oranges heated to boiling. Add pineapple, mandarin oranges and the frozen undiluted orange juice. Put in the 13X9 pan. Chill until thick, then add topping.
1 small pkg lemon instant pudding mixed with 1 cup of cold milk. Fold in 2 cups of Cool Whip. Spread on top of jello salad.
Prepare corn muffin mix as directed on package; stir in the chilies, oregano and sage. Spread into a greased 8 inch pan. Bake at 400 degrees for 20 – 25 minutes. Cool.
Combine mayo, sour cream and dressing mix.
Crumble 1/2 corn bread into a 9X13 baking dish. Layer with 1/2 pinto beans, 1/2 mayo mixture, 1/2 corn, 1/2 tomatoes, 1/2 green pepper, 1/2 green onion and 1/2 of the bacon and the cheese. Repeat layers. cover and refrigerate for 2 hours or overnight.
Thanks Audrey! If any of my cousins scattered around the country are reading this, I would love a recipe of yours to publish.