Drain the corn and mix in a salad bowl with the tomatoes, bell pepper and onion bits.Add the mayonnaise and salt.Toss well. Allow to chill before serving.Serves 4 to 5. ...
Preheat oven to 350\u00b0.Combine first 2 ingredients; mix until crumbly.Reserve 2/3 cup of this mixture for the topping.Add brown sugar and cinnamon to reserved topping.Mix well; set aside. Press r ...
Combine rice, bouillon and soup mix in bowl; mix well.Store in airtight container.Makes 6 cups. ...
In a mixing bowl stir together flour, cornmeal, sugar, baking powder and salt.In another bowl beat together eggs, milk and oil or melted shortening.Add flour mixture and stir just until batter is sm ...
In a large mixer bowl, combine whole wheat flour and yeast. Heat milk, sugar, shortening and salt just until warm (115\u00b0 to 120\u00b0), stirring constantly, to melt shortening.Add to dry mixture ...
Preheat oven to 350\u00b0.Melt margarine in baking dish.Add consomme soup, rice, French onion soup and mushrooms (if using). Mix well, cover and bake at 350\u00b0 for 1 hour. ...
Combine all ingredients.Bring to a boil, then simmer 5 minutes.Blend 2 tablespoons melted butter and 2 tablespoons flour.Add to corn.Mix well.Remove from heat. ...
Rinse peas, but do not cook.Drain all vegetables.Mix and allow to marinate overnight. ...
Mix all ingredients together.Bake at 325\u00b0 for 45 minutes or until knife comes out clean.Sprinkle grated cheese on top just before taking out of oven. ...
Heat oil in iron skillet or muffin tin.Mix dry ingredients then add buttermilk.Add small amount of hot oil into mixture, then pour back into hot skillet.Bake at 375\u00b0 until brown. ...