Mix together cream-style corn, milk, chopped onion and green pepper.
Separate egg yolks from whites.
Beat whites until stiff. Add seasoned bread crumbs to mixture until it thickens.
Add butter (3 to 4 Tbsp.) and add yolk.
Mix together well.
Fold in egg whites.
Sprinkle bread crumbs on top.
Bake at 325\u00b0 or 350\u00b0 until top is brown, approximately 45 minutes.
Blend cottage cheese, cream cheese, horseradish and Worcestershire sauce in a medium size bowl; stir in clams.
Chill.
Mix the cream cheese, horseradish, garlic, salt and pepper together
Combine softened cream cheese, horseradish, lemon juice and seasonings, mixing well until blended.
Stir in crabmeat and cucumber.
Split French bread loaves.
Spread each half with oleo; top with crabmeat mixture.
Sprinkle with parsley.
Brown ground meat with chopped onion, pepper and celery. Season with salt, pepper (a dash of garlic salt, too).
Add mushrooms, if desired.
Layer in casserole:
noodles, ground meat mixture, cream-style corn, tomatoes and sprinkle top with Parmesan cheese.
Just keep layering until all ingredients are used.
This makes 2 medium casseroles with 2 layers in each.
Bake at 350\u00b0 for 30 to 40 minutes until heated through.
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
Preheat oven and skillet in oven at 400\u00b0.
Put 2 tablespoons oil in skillet before you put skillet in oven.
Combine cornmeal, flour and sugar together.
In a large bowl, mix eggs, then add sour cream, cooking oil and small can cream-style corn and pour in dry ingredients.
Mix well.
Get skillet out of oven.
Skillet should be hot by now.
Pour mixture into skillet and bake at 400\u00b0 for 30 to 45 minutes.
Mix undrained whole kernel corn, cream-style corn, eggs, corn bread mix and sour cream in a bowl.
Stir in butter and add salt and pepper.
Spoon into 10 x 10-inch baking dish.
Bake at 350\u00b0 for 30 minutes.
Sprinkle with cheese; bake for 15 minutes longer.
In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.
Drain the whole kernel corn. Combine with the cream-style corn in a baking dish. Stir in butter, celery, carrot, bell pepper and egg.
Use small amount, 1/2 cup or less of cream or milk to make consistency of dish very moist, as in dressing. Top casserole with coarse crumbs from dry French bread, buttered toast, hard rolls or seasoned crackers.
Bake in moderate oven until simmered, for 20 to 30 minutes.
Moisture will depend on your brand of creamed corn.
This dish may be stretched with leftover cooked rice.
Boil 1 cup of coconut cream in a saucepan over medium
Beat eggs in bowl and add 1/2 cup oil, sour cream and corn meal.
Fold in cream-style corn.
Bake in preheated skillet with a little oil in it at 350\u00b0 to 375\u00b0 until brown.
Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup
r simmering, add the sour cream and the mushrooms and stir
cup for horseradish sauce; cool.
For horseradish sauce; make a
or the horseradish sauce, combine cucumber, tarragon, sour cream and horseradish in a
tiff, fold in sour cream and horseradish and season with salt and
Place cream cheese, soup and garlic in
Place spareribs or back bones in 2-quart glass dish.
Combine remaining ingredients and pour over meat.
Cover and cook with microwave for 30 minutes.
Rearrange ribs every 10 minutes. Recipe yields 4 servings.
Dressing:
In a small mixing bowl stir together the sour cream, sugar, horseradish, dry mustard and salt.
Using a wire whisk, gradually blend in the herb-flavored vinegar.
Cover and chill in the refrigerator until serving time.
At serving time, place spinach in large salad bowl.
Spoon the cream-style cottage cheese on top of spinach in a ring.
Sprinkle walnuts on top of cheese.
Pour on the dressing and toss lightly until spinach is coated.
Makes 6 to 8 servings.