Beat egg slightly with fork.Stir in all other ingredients. Pour into 1-quart baking dish.Bake 35 minutes at 350\u00b0. ...
Preheat oven to 325\u00b0.Grease a 2-quart baking dish. Combine flour, sugar and salt; add kernel corn and stir, coating all kernels. Add creamed corn to mixture. ...
Drain corn and mix all together.Use low-fat or regular Ranch salad dressing over the mixture. ...
Melt sugar and Karo together on low heat until sugar is not so grainy.Don't boil or they will be too hard to chew.Drop out on buttered wax paper in big spoonfuls. As they cool, form into balls. Make ...
Have ready canned corn; sprinkle salt and cornstarch over chicken.Set aside in small bowl; beat egg whites until foamy. Then beat in the milk; set aside.In saucepan, boil chicken broth.Add corn; let ...
Saute until tender celery, onions, mushrooms and pimentos. Add paprika, vegetable color, chicken stock and rice.Bring to rolling boil, stirring often.Place in casserole, cover and place in oven at 4 ...
Mix all ingredients.Bake at 325\u00b0 for 45 minutes.Once or twice during baking, stir pudding. ...
Cook vegetables in 1 quart of vinegar for 15 minutes after it reaches boiling point.Mix together dry ingredients.Add gradually other quart of vinegar.Bring to a boil, stirring.Can hot. ...
In a large bowl, mix 1 1/2 cups flour, yeast, wheat germ and salt.Add water, molasses, shortening and egg; mix again. Gradually stir in remaining flour to make a stiff dough.Cover; let rise until do ...
Sift together in a large bowl the first 5 ingredients.Stir in the eggs and buttermilk.Blend well.Oil a large (10 x 5-inch) loaf pan.Pour batter in and bake about 1 hour at 350\u00b0. When done it wi ...