Combine all ingrediencts in a bowl and mix thoroughly.Serve right away or chill for a later serving. ...
Mix well and chill for at least 1 hour.Make it a day in advance for the best flavor. ...
Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal.Add buttermilk and milk, stirring just until dry ingreients are moistened.Form batter into eight 1/2 in ...
Use a sharp knife to remove the kernels from the corn and place them in a blender.Add 1/2 cup milk and puree until completely smooth (2 - 3 minutes).Transfer the mixture to a medium pot, add the res ...
When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn.Preheat oven to 275F; have ready a jelly roll pan.Place pop ...
Preheat the oven to 350 degrees F.Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don't let garlic brown).Add the rice and pine nu ...
cook corn in salted water until just tender.Drain well.Combine corn,milk, egg, onion, salt, pepper, and 3/4 cups of cheese.Pour into 10x6 baking dish.Combine bread crumbs, melted butter, and 1/4 cup ...
Break eggs into a 2-quart buttered casserole; beat slightly with a fork.Add milk, sugar, vanilla and salt.Blend well.Stir in rice and raisins.Set casserole in pan of water.Bake, uncovered, at 350 de ...
Cut the corn from the cob and place it in the blender with the water. Blend well then strain the mixture through a sieve and extract as much juice as possible using the back of a spoon to press down ...
In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes ...