Combine flour and salt; mix well.
With pastry blender
wire whisk.
Add cornmeal mix until the consistency is like
arge bowl, combine all ingredients; mix well.
Pour batter into
ccording to package directions on Martha White cornmeal.
Cool, crumble and set
Mix first 6 ingredients well.
Add next 2 ingredients, mixing well.
Bake at 400\u00b0 for 30 to 40 minutes or until browned.
In a large bowl, combine all the ingredients. This recipe makes a ton, so store it in a large resealable plastic bag in the freezer until you need it.
Tip: If you can't find self-rising flour, use 6 cups all-purpose flour plus 3 tablespoons baking powder and 1 1/2 teaspoons salt.
Tip: If you can't find self-rising cornmeal, use 3/4 cup plus 3 tablespoons white cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Combine cornmeal mix and pepper.
Add milk, egg and oil; mix well.
Insert wooden skewer in one end of each hot dog.
Coat with additional flour; dip into cornmeal batter.
Fry a few at a time in deep hot oil until golden brown.
Drain on absorbent paper.
Makes 8 to 10 servings.
alt in medium bowl. Stirring cornmeal mixture constantly with spoon, pour
Preheat oven to 350 degrees.
In shallow dish, lightly beat eggs.
In separate shallow dish, combine cornmeal mix, panko and seasoning mix.
Dip chicken in eggs; dredge in cornmeal mixture.
In a large nonstick skillet, heat olive oil over medium heat.
Cook chicken 2-3 minutes per side or until lightly browned.
Place in a 13x9-inch casserole dish.
Bake for 15 minutes.
Top with pasta sauce and bake 15 minutes.
Top with cheese and bake 15 minutes.
Garnish with parsley, if desired.
WHITE CAKE: Prepare three cake layers
ith cooking spray.
Combine white cake mix, milk, melted butter, and
ans with cooking spray.
Mix white cake mix, flour, eggs, sugar, canola
Preheat oven to 350\u00b0.
In one mixing bowl, beat 2 eggs, 1/3 cup oil and 1 cake mix.
In second bowl, beat 2 eggs, 1/3 cup oil and other cake mix.
To the chocolate mix, add chocolate chips and to the white mix, add coconut.
Drop 1/2 teaspoon of chocolate mix on greased cookie sheet.
On top of chocolate, add 1/2 teaspoon of the white coconut mix.
Bake for 8 to 10 minutes.
Makes approximately 5 dozen.
Cut chicken breasts into 1/2-inch cubes.
Toss chicken with 4 teaspoons olive oil.
Saute cubed chicken until cooked (5 minutes).
Combine chicken, white chili mix, chicken broth and beans into 4-quart pot.
Simmer for 1 hour.
Garnish with a selection of Monterey Jack cheese, chopped red bell pepper, avocado and black olives.
Make mascarpone filling mix first & allow to chill 4-
an.
Stir together the white cake mix, flour, sugar, and salt
x13-inch baking pan.
Mix white cake mix, 2 eggs, and 1
Bake white cake mix according to directions in a 9 x 13-inch pan.
While cake bakes, bring to a boil the sugar, milk and coconut flavoring.
While cake is still hot, poke holes with a large fork.
Pour milk mixture over top.
Frost cake with Cool Whip.
Put coconut over all and press in.
Use lots of coconut. Keeps well in refrigerator or can be frozen.
sed Pillbury Moist Supreme Classic White Cake Mix.
Preheat the oven to 350 degrees.
Spray at 9 x 13 inch pan with Pam for Baking Spray.
Cream together the butter and brown sugar until light and fluffy.
Mix in the water and the eggs.
Stir in the cake mix.
Finally, stir in the chocolate chips.
Spread the mixture evenly into the prepared baking dish.
Bake for 30-35 minutes in the preheated oven.
Cool completely before cutting into bars.