Cook corn in 1 1/2 pints vinegar and 1 cup sugar for 20 minutes. Add rest of ingredients and cook for 20 minutes more. Can and seal. ...
Drain can goods.Mix corn, greenbeans, water chestnuts, cheese and sour cream.Melt butter and crush crackers and mix in butter. Top casserole with this mixture.Bake at 350\u00b0 for 30 minutes. ...
Measure flour, baking powder and salt into a bowl.Cut in shortening with pastry blender until mixture looks like meal. Stir in the milk, sweet or buttermilk.Drop or roll out dough and drop in boilin ...
Mix together all the ingredients above.Spray muffin tins with Pam, filling 2/3 full.Bake in a 450\u00b0 preheated oven for 25 minutes or until done.Makes 18 large muffins. ...
Combine all ingredients.Place in an 8 x 8-inch square pan. Dot with butter and sprinkle with paprika.Bake 30 to 40 minutes at 375\u00b0. ...
Blend butter and sugar; add rest of the ingredients and mix well.Pour into a 9-inch square pan or 9 x 11 x 2-inch pan that has been buttered and floured.Bake at 350\u00b0 for 25 minutes. ...
Cook onion in oil until it colors slightly.Add rice and cook, stirring, over low heat 2 to 3 minutes, then add meat and water chestnuts (slivered or chopped).Sliced or chopped mushrooms may be added ...
Put cream in a heavy saucepan and boil for 10 minutes; sift flour into cream very slowly to prevent lumps from forming. Continue cooking over medium heat, stirring to bring out butterfat; remove but ...
Boil rice.In a separate pan, boil the livers and gizzards. Drain rice and use the juice from the chicken parts to pour over the rice.Fry onions, pepper and celery in butter.Mix all ingredients.Bake ...
Preheat well-greased 8 or 10-inch heavy skillet in 425\u00b0 oven. Blend all ingredients and pour into skillet.Cook for 25 to 30 minutes. ...