In large mixing bowl, combine corn flakes, ketchup and egg.
Mix in ground beef.
Shape in 1 1/4-inch meatballs.
Place in single layer, in shallow baking pan, coated with cooking spray.
Bake at 400\u00b0 F for 12 minutes or until browned.
In 4-quart saucepan, combine remaining ingredients.
Simmer over low heat 15 minutes, stirring frequently.
Add meatballs.
Continue cooking 15 minutes.
nd pat dry.
season with salt and black pepper.
Put hash browns, 1/2-inch deep, on bottom of pan.
Brown onion in butter.
When that is brown, add cream of chicken soup and sour cream.
Mix in onion, then pour over potatoes.
Sprinkle with cheese and corn flakes on top of cheese.
Drizzle with 1/4 cup butter.
Bake for 45 minutes at 350\u00b0.
Melt butter. Add remaining ingredients. Pour into 2 quart casserole. Then melt 2 tablespoons butter; add 3/4 cup crushed corn flakes and sprinkle on top. Bake at 350\u00b0 for about 45 minutes.
Take the outer skin off the fish.
Add the salt to the milk.
Dip fish in the salted milk and then coat in the corn flakes.
Place in a greased ovenproof dish and place 1 tsp of butter over each fish fillet.
Cook in the oven for about 10 minutes, or until browned.
). In bowl, toss apples with 2 tbsp (30 mL) of
Place corn flakes in a shallow bowl and set aside.
In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt and pepper. Mix until smooth.
Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine.
Bake uncovered and do not turn chicken at 350 for about 45-60 minutes.
Crush up amount of corn flakes desired.
Spread on bottom of cake pan wrapped in aluminum foil.
Mix eggs and milk; dip chicken.
Place in pan; cover with corn flakes.
Put a little square of butter on top of each chicken piece.
Cover pan with foil.
Bake 1 hour at 350\u00b0.
In medium mixing bowl, combine corn flakes and remaining ingredients; press mixture evenly and firmly in bottom and sides of a 9-inch pan to form crust.
Bake at 350\u00b0F about 5 minutes or until lightly browned. Cool completely.
Fill with ice cream or pudding, chilling until firm. garnish with ice cream toppings, fruit or whipped topping if desired.
Pour bowl 1/2 full of Kellogg's corn flakes.
Sprinkle liberally with Uncle Sam cereal and lightly with wheat germ.
Now top with fresh fruit (bananas, strawberries, peaches, etc.). Sprinkle on sweetener as desired.
Add 1 tablespoon nondairy creamer, all the skim milk you desire and eat with relish!
Low in fat and sodium.
b>with aluminum foil. Place a baking rack on top.
Place corn
In large mixing bowl, combine corn flakes and milk. Let stand 2
In a large saucepan over low heat, melt butter.
Stir in condensed milk, stirring constantly (do not boil).
When hot, remove from heat and add corn flakes cereal, mixing very well. Pour with a spoon in a buttered pan.
Bake for 15 to 20 minutes in 350\u00b0 oven.
Brown onion in 2 tablespoons butter until limp.
Sprinkle corn with flour in a bowl.
Add seasonings, cottage cheese and onion and stir until well blended.
Fold in the eggs.
Turn into a buttered square or oblong casserole.
Sprinkle with corn flakes, then drizzle 1 tablespoon melted butter.
Bake at 350\u00b0 for 40 minutes until lightly browned.
Sprinkle with paprika before serving.
Serves 4 to 6.
Melt butter. Stir in flour. Add milk.
Cook until thick. Remove from heat. Stir in corn, eggs and seasonings.
Pour into greased, shallow dish. Sprinkle with corn flakes (or bread crumbs) which has been mixed with melted butter.
Set in pan of hot water and bake at 350\u00b0 for 25 to 30 minutes.
Mix all ingredients, except corn flakes.
Put into a cake pan. Cover with corn flakes.
Bake at 350\u00b0 for 30 to 40 minutes.
Mix together all ingredients, except corn flakes and butter. Top with corn flakes and butter.
Cook for 35 minutes at 350\u00b0.
Stir together flour, baking powder, salt and sugar. Set aside. Measure corn flakes and milk in a large mixing bowl.
Stir to combine.
Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well.
Add flour mixture, stirring only until combined. Spoon batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. Bake at 400\u00b0 about 20 minutes or until lightly browned. Serve warm.
Yields 12 muffins.
Mix and heat the first 5 ingredients.
Take corn flakes and melted margarine; toss.
Put half into large casserole, alternating cabbage and sauce.
Top with Cheddar cheese.
Add remaining corn flake mixture.
Bake at 375\u00b0 for 15 to 20 minutes.
Bring sugar and syrup to boil.
Remove from heat and stir in peanut butter and corn flakes.
Shape into balls with buttered hands.