Make polenta by cooking cornmeal in water; salt to taste. Grease a 15 x 10-inch jelly roll pan.Spoon cooked polenta into pan.Cover with plastic wrap and refrigerate to cool and set firm, about 1 hou ...
Beat eggs lightly.Stir in cornmeal.Add corn, milk, butter, baking soda and salt.Place half of the mixture in well-greased casserole.Place chilies over mixture.Add remaining corn mixture and top with ...
Melt butter and saute onion. Add consomme, broth, and rice to onion mixture. Place in a 9x13 inch casserole dish. Add mushrooms to top. Cover and bake at 350 degrees for 1 hour. ...
Put in a 9 x 13-inch pan.Bake at 350\u00b0 for 30 minutes.Stir after first 15 minutes.Cool. Put in bag for freezer. ...
Mix and bake 16 minutes at 400\u00b0.Test with toothpick. ...
Mix all the vegetables together.Combine all the other ingredients and pour over the vegetables.Cover and refrigerate overnight. ...
Mix well.Pour into greased pan and bake at 350\u00b0 for 30 to 35 minutes or until light brown. ...
Cook chicken in a gallon pot until well done.Remove chicken from pot.When cool, remove chicken, cut into pieces and put back in broth.Put stick of butter in.Add bouillon cubes.Bring to a boil, then ...
Mix thoroughly the cornmeal, flour and salt, then add balance of ingredients without mixing.Grease muffin pans or cornstick pans well and heat.Stir mixture thoroughly and pour into the hot pan.Bake ...
Cook in crock-pot 4 hours on low.Makes 6 (1/2 cup) servings. ...