|The Peach Tree Tea Room Cookbook|
|by Cynthia Collins Pedregon|
The Peach Tree Tea Room Cookbook is a collection of proven recipes which Cynthia developed at her famous central Texas restaurant.
Results 1 - 10 of 215 for broccoli cheese cornbread
Beat eggs slightly. Stir in cottage cheese and melted butter. Stir in cornbread mix, until well moistened. Add broccoli and cheese. Bake ... minutes at 325 degrees.
Mix cornbread according to directions ... melted butter, chopped broccoli and 1 1/2 cups grated cheese to that. Pour ... bake until cheese melts. Serve hot.
Saute onion and ... together eggs, cottage cheese, broccoli, corn and cornbread mix. Bake for ... jalapenos, 1/2 cup grated cheese and 1/2 cup Parmesan cheese.
Mix eggs. Add onion, cheese and broccoli and mix well. Add cornbread mix. Lightly grease ... 400 degrees for 30-40 minutes or until set and brown on top.
Mix ingredients together. Grease 9 x 13 inch pan. Bake at 400°F for 30 minutes.
Mix all ingredients and pour into 9x12 inch greased pan. Bake at 400 degrees until lightly brown on top, about 20 to 25 minutes.
Preheat oven to ... dish. Thaw frozen broccoli under water. While ... well. Then pour batter into the 9 x 13 inch greased baking dish and cook 40-60 minutes.
Melt butter in 9 x 13 inch baking dish. Mix all other ingredients together and pour over butter. Bake at 400 degrees for 45 minutes.
Melt stick of butter in 1 1/2 quart casserole in microwave. Add remaining ingredients and mix well. Bake uncovered in a 325 degree oven about 20 to ...
Place slightly beaten ... 25 minutes until golden. Cornbread will be moist in center. Do not let get too dry. Cool slightly. Cut into squares and serve.
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