Remove tough outer skin from gizzards.Place gizzards and livers in food processor and puree.Heat drippings in a 6-quart Dutch oven on medium heat.Add gizzard-liver mix and cook until browned (10 min ...
Saute onion in butter until soft.Add sour cream.Set aside. Combine dill, muffin mix, beaten egg, Tabasco, milk and salt. Pour this mixture into a greased and floured 9 x 9-inch pan. Sprinkle 3/4 cup ...
Sift dry ingredients together.Add enough boiling water to make stiff dough.Then add sweet milk to cool and mellow dough so you can form into thick or thin patties.Fry in hot Crisco until golden brow ...
Melt butter in large pan over low heat.Add marshmallows and stir until completely melted.Remove from heat.Add cereal and stir until well coated.Press mixture into a well buttered 13 x 9 x 2-inch pan ...
Mix well and drop by tablespoonfuls onto a slightly greased iron griddle, not too hot.Good with vegetables or with syrup and sausage, especially if crispy edged. ...
Puree corn in blender with 1/4 cup half and half.Add remaining half and half, cornstarch, salt and sugar; blend well. Add beaten eggs and butter; blend and pour into a greased 1 1/2 to 2-quart souff ...
Preheat oven to 350\u00b0.Saute mushrooms and onion in butter in saucepan.Stir in rice and beef stock (omit the herb and seasonings packet).Put rice mixture into deep Pyrex dish.Bake 1 hour. ...
Using electric mixer, cream margarine and sugar.Beat in egg, milk and vanilla.Add flour, cornmeal, baking powder and salt; beat just until smooth.Pour into 9 x 9 x 2-inch baking pan. Bake at 350\u00 ...
Combine all ingredients and pour into a buttered casserole dish.Bake at 350 degrees for 30 minutes.Serve hot. ...
Cut corn off husks.Put in roasting pan.Add butter and half and half.Cover.Bake at 350\u00b0 for 1 hour.Stir every 15 minutes.Put in bowls and set bowls in ice.Put in containers and freeze. ...