|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
51 - 60 of 64 for mexicali corn
Preheat oven to 350 degrees. Measure cornmeal into bowl and cut in shortening until like coarse crumbs. Sprinkle water a tablespoon at a time over ...
Sauté onion and ... Add broth, water, corn, tomatoes, zucchini, ... packet. Reduce heat and simmer for 20 minutes. Serve and sprinkle with cheese.
Heat oven to ... cup of cheese, corn, and soup; ... additional 1-2 minutes until cheese is melted. Let stand 10 minutes before serving. Yield: 10 servings.
Preheat oven to 350°F. Heat oil in a large skillet. Add zucchini, onion and green pepper and sauté for 5 minutes. Add eggs and stir until ...
Combine all in large cast iron skillet. Cook over low flame 5 to 6 minutes or until hot, stirring constantly. Remove from heat and cool in pan. Makes ...
In large roasting pan combine cornflakes, popcorn, corn chips and peanuts. ... stirring frequently. Store in tightly covered container. Makes about 14 cups.
Chop pepper coarse ... Cut kernels off corn and scrape cobs ... for 10 minutes. Vegetable will make their own liquid, but watch carefully. Makes 1 quart.
Mix stew, beans, ... boiling. Stir Bisquick, corn chips, and milk ... dumplings are done. 2 servings. May be cooked on sheepherder stove or open campfire.
In medium bowl combine turkey, corn flakes, 1/4 cup ... boil, add rice and turkey balls. Simmer 15 minutes. Add remaining ingredients. Simmer for 45 minutes.
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