Cook and stir green pepper and onion in oil until tender but not browned.Add corn, salsa and broth.Bring to a boil.Stir in rice.Cover and remove from heat.Let stand 5 minutes.Add cheese, if desired. ...
Heat butter in large skillet over medium-high heat.Add green onions, nuts and garlic; cook 3 to 5 minutes or until nuts are lightly browned.Add rice, salt, pepper and thyme; cook and stir 3 to 5 min ...
Bring milk and salt to a rolling boil.Briskly stir in the farina. Continue to stir until batter comes loose from sides of pot.Remove from heat.Beat in the eggs, one at a time.Add parsley. Bring brot ...
Combine salt, sugar, mustard, vinegar and oil. Add remaining ingredients and marinate in refrigerator overnight. ...
Beat eggs with fork. Add remaining ingredients and mix well. Pour into greased 1-quart casserole. Bake at 350\u00b0 for 45 minutes. Serves 4. ...
Blend margarine, eggs, milk, cornstarch, sugar and salt.Add corn and pour into greased baking dish.Bake at 325\u00b0 for 45 minutes or until golden brown. ...
Mix all ingredients together in order except cheese.Pour half of batter in a greased baking dish.Add half of cheese.Add remaining batter, cover with cheese. ...
Use large 4 quart (no stick) pan which has been sprayed with oil on bottom and around sides.Melt margarine and Crisco over high heat and add the Shirea cooking until golden brown stirring occasional ...
In a large bowl mix all ingredients together and pour into greased 9 x 13-inch dish or pan.Bake at 350\u00b0 for 35 to 45 minutes (until toothpick tests clear). ...
Combine dry ingredients; mix well.Add remaining ingredients and stir until batter is smooth.Place 2 well-greased cast-iron corn stick pans in a 450\u00b0 oven for 5 minutes.Remove pans from oven.Spo ...