Melt butter in a 1 1/2-quart casserole.Blend in flour, sugar and salt.Stir in eggs and milk.Blend well.Cover.Microwave on Power level 7 for 12 to 15 minutes.When done, center will be barely set.Let ...
If using fresh corn, remove husks and silk. Cut enough kernels from corn to make 1 1/2 cups.Dice onion and red pepper.In 3-quart saucepan over medium-high heat, in hot salad oil, cook onion and red ...
Cook corn-on-the-cob for 2 minutes.Drain and cool slightly and cut from the cob.Combine with chopped peppers, celery, onions, vinegar and seasoning; bring to a boil and simmer gently for 20 minutes, ...
In a saucepan, heat the cream cheese until melted. Add the corn, chilies, green onions and red pepper. Cook and stir until heated through. ...
In hot bacon grease, cook 1 1/2 cups rice until golden brown. Add the garlic powder, cumin seed, pepper, bell pepper and tomato sauce.Pour all this into 3 cups salted, boiling water.Reduce heat; cov ...
In a bowl, combine the corn bread mix, eggs, milk and yogurt until blended.Stir in corn and cheese.Pour into a greased 13 x 9 x 2-inch baking dish.Bake at 400\u00b0 for 18 to 22 minutes or until a t ...
Thaw corn.Chop green pepper, onion, cucumber and tomato into small pieces.Mix with corn and marinate in dressing overnight. Serve as a cold salad. ...
Combine sour cream, mayonnaise, mustard, vinegar, sugar, salt and pepper in a large bowl.Mix well.Add corn, carrots, green pepper and onion.Mix well.Refrigerate until serving time. ...
Heat oil in large skillet or wok over medium-high heat.Add chicken; cook and stir until lightly browned.Add remaining ingredients; cook and stir until heated through.Makes 6 servings. ...
Heat oil.Stir in flour and instant chicken bouillon.Add onion, green pepper, celery and garlic.Cook and stir until vegetables are nearly tender.Stir in tomatoes, parsley, water, salt, pepper, red pe ...