Stir the Cream of Wheat into the milk . This
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
ack of the Cream of Wheat box indicate you can substitute milk for all
tarted to boil, add the cream of wheat gradually , stirring with a
wash and dry pheasants in cold water, repeat this step twice.
cut up potatoes, carrots, onions into your preferred size.
put one can of cream of mushroom in bottom of crock pot.
place pheasant in crock pot.
place your seasoning and vegetables in crock pot.
put the second can of cream of mushroom on top of everything.
place cooker on low and cook for 6-8 hours.
stir occasionally.
1 hour before serving take pheasant out and debone.
place deboned meat back in crock pot for 1 hour.
serve and enjoy.
Combine milk and corn in heavy saucepan and simmer over medium heat for 20 minutes, stirring at intervals to prevent sticking. Place egg yolks, milk, sugar, salt and flour in blender and blend at medium for 1 to 2 minutes.
Add small bit of hot mixture to blender and whirl again.
Gradually add blender mixture to hot mixture and continue simmering 15 minutes.
Add butter and dash of pepper.
Follow instructions on jiffy box for cornbread and add can of cream of corn ,sugar and butter.
Cook 25 minutes or until stick comes out dry after poking.
\" x 8\" pan for a half recipe).
In a large
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
Drain fat from pan.
Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts.
Garnish each serving with additional cilantro or parsley, if desired.
Brown ground beef in skillet, adding 2 teaspoons red pepper while cooking.
Drain.
In a bowl, mix eggs, cream of corn, milk, corn meal, red pepper and salt.
Pour 1/2 of batter in a greased skillet.
Place a layer of ground beef, then add 1 chopped medium onion.
Next, layer cheese and add remaining batter on top.
Bake at 350\u00b0 until golden brown, approximately 45 to 60 minutes.
In a large pot over med. heat, saute garlic and onions in butter.
Add broth, cream of chicken soup, and half and half.
Mix until well combined.
Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
Simmer soup for 1/2 to 1 hour, stirring often.
Crumble tortilla chips into individual bowls, and ladle in the soup.
Top with cilantro, cheese, and more tortillas if desired.
Large pot of boiled salt water (let simmer).<
To Cream Soup Base, add corn, milk, onion, chervil, salt and bouillon cube.
Heat to simmering, cooking long enough to dissolve bouillon cube.
Serve garnished with parsley and paprika.
Melt butter in casserole dish.
Add the 2 cans of corn.
In a separate dish, beat egg.
Add milk and flour to egg; mix well. Add salt and pepper to egg mixture.
Pour egg mixture over corn in casserole dish.
Mix well.
Bake at 350\u00b0 for 45 minutes.
Bake cake as directed on package, except add 1 extra egg and 1/2 vanilla pudding.
When cake is done and while still hot, make holes in cake with fork and pour mixture of Eagle Brand and cream of coconut into holes.
Let cool.
Mix together Cool Whip and remainder of pudding; pour over cooled cake, spread.
Sprinkle with coconut.
Use a 9 x 13-inch pan.
Store in refrigerator.
Never use any plastic utensils.
In a glass or stainless steel mixing bowl (clean, grease-free, dry; beaters, too), beat the egg whites on medium speed until foamy.
Add cream of tartar; beat until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form.
Spread meringue over fillings, sealing edges to crusts.
Bake at 350\u00b0 for 13 to 15 minutes or until golden brown.
Yield:
Meringue covering for 9-inch pie, etc.
Place all ingredients in bowl of food processor and process for about 10 seconds.
Pour into buttered small casserole.
Bake at 375 uncovered for 45 minutes until golden and set.
One and one-half cups, or one can of corn, one cup cracker crumbs, salt and pepper to taste, three eggs beaten separately and cream to make soft.
Bake in buttered pan.
at oven to 350 degrees for shiny metal or glass pans
Cook together the ground chuck, onion, bell pepper, salt and pepper.
Mix together the soup, cream of corn and tomato sauce. Layer noodles, meat mixture, soup mixture and sprinkle cheese. Repeat.
Bake in a 300\u00b0 oven for 1 hour.