- 1 lb. MRS. GERRY’S HARVEST CORN SALAD, drained
- 3 cups cooked rice
- ½ cup water
- 1-1.25 oz. pkg. dry taco seasoning mix
- 1-6 oz. pkg. cooked oven roasted chicken
- 2 cups (8 oz.) shredded Cheddar cheese
- tortilla chips (optional)
- sour cream (optional)
- salsa (optional)
- In large non-stick skillet, combine water and taco seasoning mix. Bring to a boil; stir in drained salad, cooked rice and cooked chicken. Heat thoroughly 165º to 180ºF, stirring occasionally to prevent sticking. Sprinkle with cheese and cover pan. Reduce heat and continue heating until cheese melts. Serve immediately. If desired, top with sour cream and salsa, and serve with tortilla chips. Makes 6 servings.
2.2.1
- 1 lb. MRS. GERRY’S HARVEST CORN, drained and rinsed
- 1-10¾ oz. can condensed cream of chicken soup
- 2 cups milk
- 2 cups diced cooked potatoes
- ½ cup real bacon bits
- 1½ cups (6 oz.) cubed or shredded pasteurized prepared cheese product (such as Velveeta)
- ¼ tsp. black pepper
- In medium saucepan, combine all ingredients. Heat thoroughly 165º to 180ºF, stirring occasionally to prevent sticking. Serve immediately. Makes 6 servings.
- NOTE: If soup becomes too thick add a little more milk.
2.2.1
- 1 lb. MRS. GERRY’S HARVEST CORN, drained
- 1-8 oz. can saurkraut, drained and rinsed
- Combine ingredients and toss. Keep refrigerated at 33 to 39ºF until serving. Makes 3 cups of relish.
2.2.1
- 1 lb. MRS. GERRY’S HARVEST CORN SALAD, drained
- Heat salad in small saucepan to 165º to 180ºF, stirring occasionally to prevent scorching. Makes 4 servings.
2.2.1
- 1 lb. MRS. GERRY’S HARVEST CORN SALAD, drained
- 1½ cups medium salsa or picante sauce*
- Combine ingredients. Keep refrigerated at 33º to 39ºF. Serve with tortilla chips. Makes 3 cups of salsa.
2.2.1
- 1 lb. MRS. GERRY’S HARVEST CORN SALAD, drained
- 3 cups cooked rice
- 1-6 oz. pkg. cooked oven roasted chicken
- 2 tbsp. soy sauce
- chow mein noodles (optional)
- cashews (optional)
- In large nonstick skillet, combine salad, cooked rice, cooked chicken and soy sauce. Heat thoroughly 165º to 180ºF, stirring occasionally to prevent sticking. Serve immediately. If desired, top with chow mein noodles and/or cashews. Makes 4 servings.
2.2.1