Combine:
1 C. corn meal
1 C. flour
¼ C. sugar
1 T. baking powder
1 t. salt
Cut in:
1/3 C. shortening
Add:
1 egg
1 C. milk
Bake 400 degrees 25 minutes
8 x 8 pan.
Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Friday, July 9, 2010
Thursday, July 8, 2010
Shirley Humphries’s Easy Corn Chowder
Fry until crisp & remove from pan:
5 slices bacon
Sauté in bacon drippings & remove from pans:
1 sliced onion
1 C. fresh mushrooms, sliced (optional)
Stir together in same pan:
1 can potatoes, diced
1 can corn
1 can carrots (optional)
1 can cream of mushroom or cream of chicken soup
2 cans milk (or half and half)
½ cube butter
Add:
Bacon & onions (and mushrooms, if using)
Heat through and serve.
Good served with:
green salad &
sour dough bread
5 slices bacon
Sauté in bacon drippings & remove from pans:
1 sliced onion
1 C. fresh mushrooms, sliced (optional)
Stir together in same pan:
1 can potatoes, diced
1 can corn
1 can carrots (optional)
1 can cream of mushroom or cream of chicken soup
2 cans milk (or half and half)
½ cube butter
Add:
Bacon & onions (and mushrooms, if using)
Heat through and serve.
Good served with:
green salad &
sour dough bread
Thursday, June 3, 2010
Best Dip Ever
1 can black eyed peas (drained & rinsed)
1 can white shopeg corn (drained & rinsed)
3 diced avocados
5 diced Roma tomatoes
3 Tablespoons chopped green onions
1 package Good Seasonings Italian
4 Tablespoons white vinegar
3 Tablespoons water
2 Tablespoons oil
1 can white shopeg corn (drained & rinsed)
3 diced avocados
5 diced Roma tomatoes
3 Tablespoons chopped green onions
1 package Good Seasonings Italian
4 Tablespoons white vinegar
3 Tablespoons water
2 Tablespoons oil
Monday, May 10, 2010
Easy Crock Pot Chicken Santa Fe
In a 3-1/2- to 5-quart slow cooker, mix together:
1 15 oz. can black beans
2 15 oz. cans corn
½ cup salsa
Top with:
5 or 6 boneless chicken breast halves
Pour over top of chicken:
Another 1/2 cup salsa
Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the
chicken will be dry.
Sprinkle on top:
1 C. shredded Cheddar cheese
Cover and cook until cheese melts, 5 to 10 minutes. Serves 6.
Serve with white rice.
1 15 oz. can black beans
2 15 oz. cans corn
½ cup salsa
Top with:
5 or 6 boneless chicken breast halves
Pour over top of chicken:
Another 1/2 cup salsa
Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the
chicken will be dry.
Sprinkle on top:
1 C. shredded Cheddar cheese
Cover and cook until cheese melts, 5 to 10 minutes. Serves 6.
Serve with white rice.
Thursday, April 29, 2010
Mom’s Quick and Easy Hamburger Pie
Brown:
1 pound hamburger
Add:
1 can green beans, drained
1 can corn, drained
1 can tomato soup
½ can milk
Place in casserole dish and top with:
Mashed potatoes
Grated cheese
Bake 350 degrees 30 minutes
1 pound hamburger
Add:
1 can green beans, drained
1 can corn, drained
1 can tomato soup
½ can milk
Place in casserole dish and top with:
Mashed potatoes
Grated cheese
Bake 350 degrees 30 minutes
Tuesday, April 27, 2010
Vanessa's Corn and Black Bean Salsa
2 cans black beans
2 cans corn
1/2 c green onions
1/2 c red onion
1/2 c cilantro
1 t salt
1 T cumin
In food processor or blender:
2/3 c vegetable or olive oil
1/4 to 1.3 c red wine vinegar
2 t sugar
1.2 t salt
1.2 t pepper
1 chipotle pepper in adobo sauce, with some of the sauce. (try to scrape out some of the seeds if you don't want it very spicy)
2 cans corn
1/2 c green onions
1/2 c red onion
1/2 c cilantro
1 t salt
1 T cumin
In food processor or blender:
2/3 c vegetable or olive oil
1/4 to 1.3 c red wine vinegar
2 t sugar
1.2 t salt
1.2 t pepper
1 chipotle pepper in adobo sauce, with some of the sauce. (try to scrape out some of the seeds if you don't want it very spicy)
Subscribe to:
Posts (Atom)