Mix cornbread mix, egg, melted margarine and corn together. Put 1/2 of mixture in a deep casserole dish.Put sour cream a dip at a time here and there until all gone.Put remaining mixture on top.Cook ...
Heat oven to 350\u00b0.Add squash and onions to boiling water; cook 10 minutes or until tender.Drain.Set aside.Put cheese, soup, picante sauce and seasoning in a pan on medium heat until cheese is m ...
Combine all ingredients.Cook in crock-pot on low for 4 to 5 hours or on high for 1 hour. ...
Cook carrots. If carrots are canned, they are already cooked. Drain excess liquid and cool. Cut onion and pepper and mix with carrots.Mix cream of tomato soup with salad oil, sugar and vinegar. Add ...
Melt oleo and saute vegetables.Add shrimp and cook until pink.Put cornbread into casserole and add remaining ingredients plus 1/2 can of water.Stir.Bake at 350\u00b0 for 30 minutes, covered.Uncover ...
Cook vegetables in salt water until tender.Drain.Add sour cream and chicken soup.Melt butter and add to dressing.Put half of the dressing in the bottom of a 9 x 14-inch casserole. Add squash and top ...
Mix soups and pour into rice.Bake at 350\u00b0 until done. ...
In small bowl, combine mayonnaise, garlic, tarragon, mustard, capers and parsley.Refrigerate at least 1 hour, or until ready to serve. ...
Mix all ingredients together and bake at 350\u00b0 for 1 hour. ...