Heat the chicken stock in a 12-quart pot and add the gizzards and livers along with the salt, Worcestershire sauce and cayenne. Cover and lightly boil for 30 minutes. ...
Mix and heat the first 5 ingredients.Take corn flakes and melted margarine; toss.Put half into large casserole, alternating cabbage and sauce.Top with Cheddar cheese.Add remaining corn flake mixture ...
Cook corn and broccoli separately 1/2 cooking time.Drain. Melt margarine; mix with Cheez Whiz.Add cheese mixture to vegetables.Add croutons.Place in well-greased casserole dish and bake 20 to 30 min ...
Combine first 7 ingredients and set aside.Saute ground beef and drain on paper towel.Grease large skillet.Heat grease. Pour half of batter into skillet.Sprinkle cheese and meat.Add onion and peppers ...
In saucepan, melt butter.Add brown sugar and syrup.Bring to a full rolling boil.Remove from heat; stir in vanilla and soda.Mixture will foam.Pour mixture over popcorn in a large roaster.Stir until c ...
Mix meal, eggs, oil, onion, buttermilk, corn and chili pepper. Pour half the batter into greased 10-inch skillet.Sprinkle half of cheese over batter.Pour in remaining batter and sprinkle remaining c ...
Prepare young, tender corn.Cut off cob.Put in freezer container 4 cups corn, 1 teaspoon salt and 1 teaspoon sugar.Add ice water to cover about 3/4 of corn.Freeze. ...
Mix all ingredients, adding muffin mix last.Pour into well-greased skillet.Bake 30 to 35 minutes in 350\u00b0 oven.Wrap in foil.Store in airtight container in refrigerator.Keeps 2 weeks. ...
Mix all ingredients in a 3-quart round casserole.Cover and bake in 350\u00b0 oven for 1 1/4 hours.Fluff with fork before serving. ...
Add rice to milk in top of a double boiler.Cook, covered, over boiling water until rice is tender, about 1 hour.Stir occasionally.Beat egg yolks thoroughly; add 1 1/2 tablespoons suar and salt.Stir ...