Prepare corn bread batter according to package directions. Stir green chiles, cumin, oregano and sage into batter.Pour into an 8 inch greased, baking pan and bake at 400 degrees for 20 to 25 minutes ...
Remove corn from cob.Put in kettle with other ingredients. Boil 5 minutes.Cool, put into bags and freeze. ...
Beat eggs.Stir in milk.Add dry ingredients, oil and corn. Drop by spoonfuls into hot oil and fry (375\u00b0).Drain.Makes 12 to 15 small fritters. ...
Fry bacon until crisp.Set aside.Saute onion in small amount of olive oil.Add rice, tomatoes, seasonings and crumbled bacon.Cook over low heat about 10 minutes, then pour into quart casserole (cover ...
Saute onion and mushrooms in butter until onions are translucent.Add peas and corn; combine with onions, etc.Add water and bouillon; bring to boil.Add rice and grated Parmesan. Lower heat and simmer ...
Cut corn from cob.Chop other vegetables fine.Mix spices, sugar, flour, salt and vinegar.Add chopped vegetables and corn. Cook 10 minutes.Pack into sterilized jars and seal at once. ...
Heat the raisins and sherry in a small saucepan to boiling. Reduce heat and simmer 5 minutes.Set aside.Place the wild rice, 2 cups of the boiling stock and 2 tablespoons of the butter in the top of ...
Mix in order.Bake in 350\u00b0 oven for 45 minutes. ...
Combine all ingredients in medium bowl. Mix well.Pour into a greased 1 1/2-quart oblong baking dish.Preheat oven to 350\u00b0. Bake 1 to 1 1/2 hours. ...
Preheat oven to 350\u00b0. Season chops with salt and pepper and brown in shortening. Remove chops and brown uncooked rice in drippings. Add remaining ingredients to rice. Place chops over rice. Cov ...