The rice should be washed until the water is clear.Let it drain.Heat oil and cook the rice for about 15 minutes.Add onion with salt and pepper.Cook 2 to 3 minutes.Next, add tomato sauce.Cook 1 to 2 ...
Mix well all the ingredients.Refrigerate overnight for best flavor. ...
Dissolve yeast in warmed buttermilk.Mix the flour, salt, soda and sugar together.Add the buttermilk and shortening to the flour mixture.Roll out in white flour.Let rise until double, about 1 hour at ...
Combine cracker crumbs and 1/3 cup melted butter.Press into greased, glass baking dish.Cook onion and pepper in remaining butter.Blend in flour; add corn.Cook until thick.Pour into crust.Top with ba ...
Mix cornmeal with buttermilk; let stand.Stir flour, baking powder, baking soda and salt; stir in Egg Beaters, corn syrup, chilies and Mexicorn.Mix until just blended.Grease or spray 12-cup muffin ti ...
Mix white sugar and evaporated milk in pot and boil for 6 minutes, then pour over remaining ingredients. Beat with electric mixer for 3 minutes. Pour into greased Pyrex bowl; let cool and cut into s ...
Mix ingredients and let sit in greased pan for 15 minutes. Bake for 45 minutes in a 375\u00b0 oven.Serve warm. ...
Combine corn meal, flour, sugars, baking soda and salt. Beat egg separately with buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full. ...
Heat slowly, stirring until smooth.Add one No. 2 can drained Shoe Peg corn. ...
Preheat oven to 450\u00b0.Grease 9-inch cast-iron skillet.Mix meal and flour, add milk and egg.Then add remaining ingredients; mix well.Pour into a hot skillet.Bake 20 to 25 minutes or until golden ...