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Mexican Corn Bread

Brown ground beef; drain well.Mix together the ingredients listed.Pour half of batter in a big skillet.Layer meat and remaining corn bread mix.Bake slowly at 250\u00b0 to 300\u00b0 for 1 to 1 1/4 ho ...

Chili With Rice

Cook and stir meat, pepper, and seasoning in large skillet on medium heat until meat is brown.Stir in water, beans, and tomato sauce.Bring to a boil.Reduce heat to low; cover and simmer 10 minutes, ...

Creamed Chicken On Corn Bread Waffles

Combine undiluted chicken soup, diced chicken, cooked and drained vegetables and chives or onionsin a saucepan.Heat to boiling.Keep hot while baking waffles. ...

Creamy Freezer Pie

Chill the evaporated milk in an ice cube tray until almost frozen at edges.Put the ice cold milk in a large bowl.Use cold beaters (chill in refrigerator) and beat the milk until fluffy. Add sugar an ...

Corn Flake Cookies

Preheat oven to 375\u00b0.Mix sugars, shortening, eggs and vanilla.Stir in remaining ingredients, mixing thoroughly. Dough will be stiff.Drop by teaspoonful onto ungreased cookie sheet about 2 inche ...

Crackling Corn Bread

Combine flour, meal, sugar, salt and baking powder in bowl. Add egg and milk; stir just to moisten dry ingredients.Add cracklings.Bake in hot, well-greased shallow pan at 450\u00b0 for 20 minutes. ...

Sweet Rice

Cook rice in water and shortening.Add remaining ingredients. Simmer 20 minutes over low heat. ...

Spanish Skillet Rice

Cook meat, onion and garlic.Drain.Stir in rest of ingredients.Cover and simmer 35 to 40 minutes.Add more water, if it becomes dry before the rice is cooked.Toss before serving. Use an electric fryin ...

Corn Bread

Grease an 8 or 9-inch baking pan.Combine dry ingredients. Stir in milk, oil and egg.Mix just until moistened. Bake 20 to 25 minutes at 350\u00b0. ...

Easy After School Dumplings

Take the can of cream of chicken soup and spoon it out into a mid-size pot.Take the can that the cream of chicken soup was in and fill it with water.Add the can of water to the chicken soup, then he ...

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