Place sweet potatoes on a baking sheet. Place corn in a
Combine corn bread mix, cream corn, kernel corn, sour cream, eggs and melted margarine;
mix well.
Pour into 1 1/2 qt. baking dish.
Bake at 400\u00b0 for 35-40 minutes.
Serves 4-6.
r enough dough for 12 tartlets).
inutes. Let cool in tins for 10 minutes, then transfer to
For the Caramel: Heat the sugar
ery low heat.
Combine cream, vanilla, and sugar and slowly
Combine ice cream, corn flakes, peppermint extract and food coloring. Distribute between 8 freezer-proof molds or paper cups (3 oz). Insert a stick in the center and freeze for 4 hours, or until set.
Un-mold. Just before serving, drizzle each ice cream pop with 1 tbsp chocolate sauce and allow to harden.
ut from another recipe in this book for \"Cheap Cream Cake\" I derive
In 4-quart pan saute bacon until crisp.
Remove bacon with slotted spoon and set aside.
Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
Saute, stirring occasionally, for 10 minutes.
Add sweet potatoes, corn, chicken broth and 2 1/2 cups water.
Cook until potatoes are tender, 15 to 20 minutes.
Mix cornstarch with 1/2 cup water and stir into soup. Heat to boiling and cook until thickened.
Reduce heat and stir in cream and bacon, heat just until bubbles appear at sides of pan.
dd the chicken stock, diced sweet potatoes & corn. Bring to a boil
In saucepan, saute bacon over medium heat until crisp and brown.
Remove bacon and set aside.
Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
Saute 10 minutes.
Add sweet potato, corn, chicken broth and 2 1/2 cups water.
Cook until sweet potatoes are tender (20 minutes).
Mix cornstarch into remaining 1/2 cup water and stir into soup mixture. Heat soup to boiling, stirring constantly and cook until thickened. Reduce heat to low, stir in cream and reserved bacon; heat until bubbles appear.
Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink.
Drain off excess dripping.
Add flour, stir well into mixture and cook 5 to 6 minutes.
Add milk and combine with sausage mixture.
Add cream corn and simmer for 20 to 25 minutes until base thickens.
Add garlic powder, salt and pepper.
Refrigerate leftovers.
Makes 4 to 6 servings.
serrated knife remove the corn kernels from the cob (I
br>Saute for 10 minutes, stirring occasionally.
Add sweet potatoes, corn, chicken
Set aside.
Cream together softened butter and cream cheese in the
For cake
Mix together all ingredients except the strawberries until blended. Beat on high for 2 minutes with mixer. Stir in 3/4 strawberries. Fill cupcake tins. Bake for 18-20 minutes on 350 degrees.
For Butter Cream
Mix softened butter with powdered sugar. Add 1/4 strawberries. Add just enough juice until frosting is spreadable. Beat with mixer until fluffy.
he Bit-O-Honey Bars for 10 minutes.
In a
Mix crackers, milk, eggs, salt and cream corn.
Add crackers on top.
Dot with butter and paprika.
Bake for 1 1/2 hours at 325\u00b0 or 350\u00b0.
Double batch will bake for 2 hours.
een stirred a heaping teaspoon cream of tarter,stir very gently
extending paper at long sides for handles.
Roll out pie