For the cornbread, preheat oven to 400\u00b0F
For the Chili: Blot pork dry
b>recipes of cornbread according to the mix directions (amounts listed are for 2 recipes
efore Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to sit on
------------For Yellow Cornbread-------------.
Heat a well-greased
b>for 25 to 30 minutes or until golden and middle of cornbread
an.
Bake at 400 for 20-25 minutes or until
dd melted shortening to the cornbread mixture, stir mixture thoroughly, and
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
br>Crumble 4 cups of leftover cornbread into a large bowl.
Brown beef with onion, and garlic make sauce according to package directions (adding tomato paste and water); mix into beef.
Mix cornbread mix, eggs, butter, salt, and canned corns.
Pour corn bread mixture into prepared 9X13 inch casserole.
Top with meat mixture.
Sprinkle with cheese.
Bake at 350\u00b0F until done, 45 minutes, until bread at the edges begin to brown.
Bake at 325\u00b0 for 40 minutes.
Makes 2 recipes for 20 or more people.
Stir together and chill.
Great way to use leftover cornbread.
Crumble cornbread and mix all ingredients together.
Add a boiled egg if you wish.
Crumble cornbread in mixing bowl.
Add salt and pepper and chopped vegetables; stir well.
Stir in Ranch dressing until moist.
For the cornbread; (the cornbread can be prepared up to
ay before:
Saute vegetables for marinade and add spices.
Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.
For the cornbread: Preheat oven to 425 degrees.
Preheat oven to 350\u00b0F
Use either a food processor or a sharp knife to mince the leftover roast beef.
Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
Bake in oven for about 15 minutes, or until hot.