In a large skillet, cook mushrooms, onions, celery, pepper, bouillon and seasoning in margarine.Add rice, cheese, peas and carrots. Cook 3 to 5 minutes.Refrigerate leftovers.Makes 4 to 6 servings. ...
Pour over corn and mix well.Put in two 9 x 12-inch pans. Bake 1 hour at 250\u00b0. ...
Mix all ingredients well.Pour into well-greased 10-inch cast-iron pan.Bake at 425\u00b0 for 20 to 25 minutes. ...
Combine dry ingredients and mix well.Combine remaining ingredients and blend into dry ingredients, without overmixing. Drop by tablespoons into preheated 375\u00b0 vegetable shortening.Fry until gol ...
In 3-quart saucepan, cook bacon until brown.Add onions and cook until tender.Add potatoes, water and seasoning.Continue cooking 15 to 20 minutes until potatoes are tender.Reduce heat to low and add ...
Mix all together. Pour into 2 graham cracker crusts. Refrigerate. ...
Combine the potatoes and enough water to cover in a soup pot. Cook until fork tender (not mushy) and drain.Melt the butter in a large skillet and saute onions and bell pepper until tender but not br ...
Stir chili powder into tomato juice.Add to flour; mix well. Drop by tablespoons into simmering beef stew.Cover and simmer for 15 minutes.Do not lift lid.Makes 8 to 10 dumplings. ...
Drain liquid from corn into measuring cup; add milk or cream to measure 1 cup.Melt butter; add flour, salt and pepper.Stir to blend.Slowly add liquid and cook, stirring constantly until thickened.Re ...
Mix together and pour into greased 9 x 13-inch pan.Bake 30 to 35 minutes at 350\u00b0. ...