Combine syrup, sugar, butter and salt.Boil 5 minutes. Remove from heat. Stir in soda.Pour immediately over corn and nuts in large roasting pan.Bake in slow oven, 250\u00b0 for one hour. Stir every 1 ...
Drain canned vegetables and rinse with water.Mix all ingredients together in a bowl.Pour dressing on the top.Chill 3 hours in the refrigerator.Serve cold. ...
Cook frozen vegetables in small amount of water just until tender.Drain.Combine vegetables with water chestnuts and mushrooms.Combine soup, sherry, Worcestershire sauce, liquid red pepper sauce and ...
Heat oil in a heavy skillet.Add barley.Stir until browned. Add onions, broth and dill.Bring to a boil and cover.Bake at 400\u00b0 until barley is tender and liquid is absorbed (40 minutes). Fluff wi ...
Combine salad dressing mix, sour cream and mayonnaise; set aside. Place half of crumbled corn bread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, ...
Brown ground beef, onion and pepper in skillet; drain fat. Stir in barbecue sauce.Bring to boil; reduce heat and simmer 5 minutes.(Ground beef, onion and green pepper can be microwaved.) ...
Put all of this in a long baking dish. Bake, covered with foil, for 20 minutes.Uncover and bake 45 to 60 minutes longer. ...
Drain vegetables and place all ingredients in large bowl. ...
Mix all ingredients in casserole dish.Bake 45 minutes to 1 hour at 350\u00b0.Stir 3 times while cooking. ...
Bring water or broth with salt to a boil.Put couscous in a large bowl and pour boiled water over it.Cover and let stand for 5 minutes.Remove cover and let couscous cool enough to handle with fingers ...