Poke Salat Cornbread Bites, 8/30/12 - KATV - Breaking News, Weather and Razorback Sports

Poke Salat Cornbread Bites, 8/30/12

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Terry Wright

Arkansas Cornbread Festival

1 package (8-1/2 oz) cornbread muffin mix
1/2 cup grated Parmesan cheese
1/8 teaspoon garlic powder
2 eggs
1/2 cup blue cheese salad dressing
1/4 cup butter, melted
1 package (10 oz) Poke Salat
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion

Preparation instructions for Poke Salat

Pick Poke Salat (preferably tender leaves only with a few stems attached) and wash in sea salt and water to remove insects and dirt particles. Put Poke Salat in a boiler, add 2-3 pinches of sea salt, and let boil for approximately 15-20 minutes. Pour off water and repeat this process 2-3 times. Season drained Poke Salat to taste. Any left over Poke Salat (with water completely drained) can be stored in Ziploc bags and froze for future use.



In large bowl, combine the cornbread muffin mix, Parmesan cheese and garlic powder.

In another bowl, whisk the eggs, blue cheese salad dressing and butter; stir into dry ingredients just until moistened. Fold into Poke Salat, cheddar cheese and onion.

Fill greased miniature muffin pan cups 2/3 full. Bake at 350 degrees for 12-14 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from muffin pan to wire racks. Serve warm. <4 dozens yield>

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  • Marc Haynes' Loaded Creamed Potatoes

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    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
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    Salt
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