Use enough peanut oil to cover bottom of frypan.Toss in corn, onion and pepper; stir-fry until translucent.Add maple sugar, salt and pepper; stir and mix.Serves 4. ...
Bake at 350\u00b0 for half hour with lid on and half hour with lid off.May be made ahead and refrigerated. ...
Put the first four ingredients in baking pan.Pour in rice. Bake at 350\u00b0 for 1 hour. ...
Melt butter in a 375\u00b0 oven for about 5 minutes in skillet. Combine corn meal, buttermilk, egg and oil to the other dry ingredients until dry ingredients are moistened.Remove skillet from hot ov ...
Whip together the whipping cream, vanilla and sugar until it peaks.Add the condensed milk and mix well by hand.Add lemon juice and almond extract, again stirring well by hand.Pour into graham cracke ...
Melt butter in casserole dish.Mix rice, consomme and water in with butter.Mix in onions and mushrooms, if desired.Bake 30 minutes at 350\u00b0. ...
Preheat well-greased 8 or 10-inch heavy skillet in 425\u00b0 oven, using 1 tablespoon lard about 10 minutes.Blend all ingredients and pour into skillet or pan.Bake in 425\u00b0 oven for 25 to 30 min ...
Heat oil in saucepan and add rice.Saut lightly until rice has absorbed the oil, be careful not to let it brown.Add mixed vegetables, salt, pepper and chicken broth.Bring to a boil, cover, and reduce ...
Heat bacon drippings or oil over medium heat in large skillet. Add rice, stirring constantly, until rice is browned.Be careful not to burn rice.Turn burner off.Add tomato sauce, water and salts or g ...
Combine all ingredients, stirring well. Cover mixture and refrigerate at least 3 hours.Serve with slotted spoon. ...