30 / ’southern
FEATURES
1 box tri-color pasta
6 grilled chicken tenders
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 small can sliced black olives (drained)
1/4 cup grated Parmesan cheese
1-1/2 cups mayonnaise
3 tbsp. Dijon mustard
1 tsp. sugar
1 tsp. white vinegar
Morton Nature’s Seasoning (the secret ingredient!)
Cook pasta according to directions on the box and drain well. In a large mixing bowl, combine mayonnaise, mustard, sugar, and
vinegar, and whisk together. Add pasta, onion, bell peppers, and olives and stir well. Fold in chopped grilled chicken and parmesan
cheese (a pound of peeled grilled shrimp is a great substitute for chicken). Season to your taste with Nature’s Seasoning and cover
and chill. Excellent when made the day before, so there’s no work to do on game day!
Cherie Hansard of Cumming, Ga.
Parent of BSC juniors Wesley and Austin
Hansard and BSC senior Matt Hansard (all three
are on the football team!)
PASTA SALAD WITH GRILLED CHICKEN
Yields 6 servings
Valorie Cooper ’88 of Talladega, Ala.
COMPANY CORNBREAD
Yields 8-10 servings
1 tbsp. apple cider vinegar + plain soy milk to equal 1 cup
OR 1 cup buttermilk
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tbsp. baking powder
1 tbsp. granulated sugar
1 tsp. onion powder
1/2 tsp. sea salt
1/3 cup canola oil
1-1/2 cups frozen yellow corn niblets
Place apple cider vinegar in glass measuring cup and add plain soy milk to equal 1 cup (or use a cup of buttermilk). Stir and let
stand 10 minutes. Meanwhile, preheat oven to 400°. Spray a 9-inch round cast iron skillet generously with cooking spray and
heat 3-5 minutes in the oven until hot. In a large bowl, mix together cornmeal, flour, baking powder, sugar, onion powder, and
sea salt. Stir in oil, milk, and corn niblets just until combined. Pour batter into heated skillet and bake 25-30 minutes or until
golden brown. Let cool slightly before cutting. *For Mexican cornbread, add 4 oz. chopped green chiles and 1/2 cup chopped
jalapenos with the corn. Can easily be baked in a muffin tin rather than a skillet for easier tailgate serving; great at room
temperature and with fried chicken or BBQ!
e Hansard family (from left): Austin,
Wesley, Cherie, Matt, and Darrell.
Photo by Cari Dean
