Saute onion in melted margarine.Butter casserole dish and add rice, consomme and bouillon.Drain mushrooms.Add mushrooms and onion to casserole.Cook (uncovered) at 350\u00b0 for 45 minutes to 1 hour. ...
Mix well.Grease a tube pan.Let stand until it begins to bubble (2 to 4 hours).Bake 1 1/2 hours in a medium oven.Scald with 1 cup boiling water.Add 2 cups medium hot water. ...
Drain liquid from corn; reserve 1/2 cup. Combine corn, onion, green pepper and pimiento in a large bowl. In a small saucepan, combine the corn liquid and the balance of ingredients and bring to the ...
In 3-quart saucepan over medium-high heat, saute onion in oil 3 minutes or until translucent.Blend in flour and pepper. Remove pan from heat; slowly add milk, stirring constantly. Return pan to heat ...
In skillet over medium heat, melt butter.Add zucchini, onion and spices.Cook 3 minutes, stirring frequently until vegetables are crisp and tender.Add corn; cook 6 to 7 minutes, stirring occasionally ...
For syrup, mix first 5 ingredients; bring to a boil.Remove from heat; add butter.Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs.Add mix all at once; stir just ...
Heat oil in a skillet and saute onion and garlic until soft. Add zucchini and corn.Saute for 3 to 5 minutes.Add cumin, salt and pepper.Add in tomato sauce and water.Cook 15 to 20 minutes over medium ...
* Reserve small amount of each fruit to garnish completed salad top. ...
Preheat oven oven to 425\u00b0.Sift together the flour, baking powder and salt.Add the cornmeal and stir until well mixed. ...