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Results 71 - 80 of 153 for real corn
Mix first 7 ingredients, cover and chill. Drain and combine corn, beans and olives. Spoon into lettuce lined bowl. Serve with dressing.
Boil all ingredients until it forms a soft ball when tested in cold water. (Remove before "soft ball" stage if you like a thinner sauce). I ...
73. CORN BREAD SALAD
Crumble corn bread real fine. Add onion, peppers, tomatoes ... mix well. Serve with soup beans or lima beans. Also good served with chili beans.
74. CHERRY BREEZE
Mix corn flake crumbs and butter thoroughly ... or until firm but do not freeze. Top with chilled cherry pie filling before serving. Serves 8.
75. LEMON PIE
Cook until thick. Cool. Put ... Boil until thick, cool. Beat until stiff, but not dry. Add corn starch and beat. Bake at 350 degrees until brown.
Cook chicken and pork in water to cover until meat falls away from bones. Separate meat from bones. Put vegetables in water and cook and ...
77. CHEESE POPCORN
Melt 1/4 cup butter and add 1/4 cup real dry American cheese. Melt with butter and pour over 3 cups popped corn while still hot.
Melt butter and sugar and ... it boils. Crush corn flakes and mix with butter ... pie crust. Refrigerate until firm. Top with cherry pie filling.
79. CORN CASSEROLE
(Number of eggs depends on how many cans of corn you use). NOTE: Do not ... together and dot with butter on top. Bake at 350 degrees for 1 hour.
Mix all ingredients together. Pour into greased iron skillets (2). Bake same as cornbread at 425 degrees for about 20 minutes.
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