For the cornbread, preheat oven to 400\u00b0F
Mix together in order given.
Pour in oiled 9 x 13-inch casserole dish.
Bake at 400\u00b0 for 30 to 40 minutes.
Double the recipe for a 9 x 13-inch casserole dish (is a lot better).
Prepare cornbread mix according to the directions on the package.
Pour melted butter in a 9 x 13-inch pan.
Combine broccoli, cornbread, eggs, cottage cheese and onion.
Pour into casserole.
Sprinkle with grated cheese.
Bake in a 350\u00b0 oven for 30 minutes or until done.
Mix all ingredients.
If necessary, add a little milk for good cornbread consistency.
Pour into 9 x 13-inch greased baking pan. Bake at 400\u00b0 for 30 minutes or until browned.
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
For the Chili: Blot pork dry
Fry onion in oil.
Set aside.
Cook broccoli as directed. Drain and set aside.
Melt oleo.
Grease 8 x 8-inch pan.
Mix cornbread mix and eggs.
Add cottage cheese, broccoli, onions and melted oleo margarine.
Stir well.
Pour into pan and bake at 450\u00b0 for 20 to 25 minutes.
b>for 25 to 30 minutes or until golden and middle of cornbread
f white wine and cook for 5 minutes. Season with salt
Mix well.
Pour in a Crisco-greased, hot iron skillet.
Bake at 450\u00b0 for 20 minutes.
Combine cornbread mix and margarine in a large bowl and mix together.
Add remaining ingredients; blend well.
Pour into an ungreased 9 x 13 baking pan.
Bake at 400\u00b0 for 20 to 25 minutes or until golden brown.
Melt butter in a 9 x 13-inch pan.
Mix all ingredients together into pan and bake at 400\u00b0 for 45 minutes.
Recipe may be doubled to serve 16.
Mix cottage cheese and salt.
Add eggs.
Mix broccoli, onion and butter.
Then add cornmeal mix.
Beat until smooth.
Bake at 400\u00b0 for 20 minutes or until golden brown.
Mix all ingredients together.
Spray 2 (12-cup) muffin tins with Pam cooking spray. Fill cups about 2/3 full.
Bake at 350\u00b0 for 40 to 50 minutes.
You may easily cut this recipe in half and make 12 muffins.
Cook broccoli and margarine in microwave for 5 minutes.
Mix together corn muffin mix, eggs and cottage cheese.
Stir in broccoli and margarine.
Pour in a 13 x 9-inch greased baking dish.
Bake in a 350\u00b0 oven for 45 to 50 minutes or until top is browned.
Recipe may be halved.
Use smaller 8 x 9-inch pan.
------------For Yellow Cornbread-------------.
Heat a well-greased
Mix and bake at 350\u00b0 in buttered 8 x 8-inch pan.
For a double recipe use a 13 x 9-inch pan.
Cook broccoli in 1/2 cup water for 5 minutes. Add a little Wesson oil and garlic salt.
Drain and set aside. Beat eggs well. Add cornbread mix; mix well.
Add broccoli, onion, salt, cottage cheese and butter.
Mix well.
Pour into a greased 9 x 13-inch pan.
Bake at 375\u00b0 for 25 to 30 minutes or until browned.
large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs
Press broccoli between paper towels to remove excess moisture. Combine cornbread mix, eggs, onion, cheese, butter and seasonings.
Stir well.
Add to broccoli and mix gently (batter will be thick).
Pour into greased 8-inch baking pan.
Bake at 375\u00b0 for 25 to 30 minutes.