Use a large pan.Melt the margarine and brown noodles.Be careful as noodles will burn quickly.Add rice and pour chicken broth in.Stir and cover.Cook until broth is absorbed.Try not to lift lid too of ...
Cook rice in salted water (3 cups water and 3/4 teaspoon salt).Bring to boil, then simmer, covered, until kernels open, approximately 45 minutes.Melt butter in large skillet; saute onion and celery ...
And as they were eating, Jesus took bread and gave it to the Disciples and said, \"Take, eat; for this is my body.\"And he took the cup and gave thanks and gave it to them saying, \"Drink ye all of ...
Boil sugar and corn syrup 30 seconds, no longer.Remove from fire and add peanut butter and Rice Krispies.Spread in 9 x 13-inch pan. ...
Drain whole kernel corn.Combine all the ingredients in a large bowl, then pour into a greased 2-quart casserole.Bake at 350\u00b0 for about 50 to 60 minutes, until top is golden brown and inserted k ...
Combine in a 1 1/2-quart casserole the cans of corn, butter (cut into small slices), eggs (slightly beaten), sugar, milk, salt and pepper.Stir until blended, then crush fine the Ritz crackers and st ...
Melt margarinein a 2 to 3-quart casserole dish with a cover. Addalltheotheringredients and mix well.Cook, covered, in a350\u00b0 oven for 1 hour.Stir 2 or 3 times during the first 30 minutes.Yield:4 ...
Melt margarine in a 9 x 13-inch baking dish.Mix cream-style corn, cornbread mix, eggs, sour cream and whole kernel corn.Pour corn mixture into melted margarine.Bake at 350\u00b0 for 30 to 35 minutes ...
Preheat oven to 350\u00b0.Mix together all ingredients.Pour batter into greased loaf pan.Bake for 40 to 45 minutes or until done and brown on top. ...
Wet corn in water.Salt and pepper each ear.Dip in flour. Dip quickly in water and then in flour again.Add 1 at a time to hot oil.Cook until brown.This corn needs no butter or margarine.Serve in corn ...