ame from August/September issue of Taste of Home. it's delish! I have
hell with a double thickness of heavy-duty foil. Bake at
nions.
Top with half of the remaining Alfredo sauce and
hat was used in th recipe.
round cinnamon. Prepare 4 cups of coffee as directed on your
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired.
Simmer uncovered for 10 minutes.
Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered at 350 for 30-35 minutes or until heated through.
5 for cornbread.
Place stick of butter in bottom of roasting
he original recipe called for a 6 pound can of tomatoes I
nd milk to prepare the cornbread as directed on the box
ou have a preferred way of cooking your squash, cook it
dd Chipoltle chili powder to taste, regular chili powder, and
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or your
large bowl, combine crumbled cornbread, dried white bread slices and
Preheat oven according to cornbread package. Grease casserole dish (I
hanksgiving), prepare 2 recipes of *scratch* cornbread; allow to sit on
his.
Mix up your cornbread batter and add corn and
b>cornbread add 4 oz. can chopped green chiles and a pinch of
Prepare cornbread according to package directions. Whisk together the salad dressing mix, sour cream and mayonnaise. Set aside. Crumble half of the cooled cornbread in the bottom of a large serving dish. Layer half of all remaining ingredients. Top with half of salad dressing. Repeat layering. Garnish as desired. Cover and chill 2 to 3 hours.
eparate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion
The cornbread: preheat oven to 425\u00b0;