1 pk Jiffy Cornbread Mix
10 oz pk of frozen chopped spinach
2 cups chopped onion
2 tablespoons butter
2 eggs beaten
1 cup sour cream
1 can of cream soup (mushroom, celery, chicken, etc)
1 teaspoon herb seasoning
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
Swiss Cheese
Preheat oven to 350. Grease a 1 1/2 quart baking dish. Cook & drain spinach. Saute onion in butter until clear. Combine cornbread mix, soup, seasonings, eggs, sour cream blend well. Pour in bake dish, bake 45 minutes. Sprinkle Swiss Cheese on top return to oven until cheese is melted.
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Monday, May 5, 2008
Sunday, May 4, 2008
Broccoli and Cheese Bake
2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted
Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix together. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes.
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted
Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix together. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes.
Easy Veggie Pie
2 cups cooked chopped broccoli
1/3 cups chopped onion
1/3 cup chopped green pepper
1 cup shredded cheese (your choice)
1/2 cup Bisquick
1 cup milk
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
Cook broccoli and drain. In sprayed pie plate mix broccoli, onion, bell pepper and cheese. Mix all other ingredients and poor over pie plate. Bake 400 degees for 30-35 minutes. Serves 6
1/3 cups chopped onion
1/3 cup chopped green pepper
1 cup shredded cheese (your choice)
1/2 cup Bisquick
1 cup milk
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
Cook broccoli and drain. In sprayed pie plate mix broccoli, onion, bell pepper and cheese. Mix all other ingredients and poor over pie plate. Bake 400 degees for 30-35 minutes. Serves 6
Tomato Pie
Brown pie crust (like Pillsbury in the refrig section)
Slice several large ripe tomatoes and drain the juice and pat dry.
Mix approx 1/2 mayo with approx 2 T grated parmesan cheese
Grate 1 cup mozarella cheese
Layer these ingredients in the browned crust, be generous with the mozzarella (ie: grate more if necessary). Salt and pepper between layers.
Make sure the top layer is the mozarella cheese. You should have only 2 or three layers of tomatos.
Place the oven preheated to 375 F and cook til top layer is lightly browned.
Slice several large ripe tomatoes and drain the juice and pat dry.
Mix approx 1/2 mayo with approx 2 T grated parmesan cheese
Grate 1 cup mozarella cheese
Layer these ingredients in the browned crust, be generous with the mozzarella (ie: grate more if necessary). Salt and pepper between layers.
Make sure the top layer is the mozarella cheese. You should have only 2 or three layers of tomatos.
Place the oven preheated to 375 F and cook til top layer is lightly browned.
Baked Corn Casserole
1 can regular corn
1 can cream style corn
1 cup (8 oz.) sour cream
1 box Jiffy Cornbread Mix
1 stick butter
Drain regular corn. Blend in 3-quart casserole the two cans of corn, sour cream and butter (cut in small chunks). Add the corn bread mix and blend. Cover and bake in a 350-degree oven for one hour (uncovered for the last 15 minutes).
1 can cream style corn
1 cup (8 oz.) sour cream
1 box Jiffy Cornbread Mix
1 stick butter
Drain regular corn. Blend in 3-quart casserole the two cans of corn, sour cream and butter (cut in small chunks). Add the corn bread mix and blend. Cover and bake in a 350-degree oven for one hour (uncovered for the last 15 minutes).
The Best Biscuits
"Sour Cream Butter Biscuits"
2 cups of self-rising flour
1 cup (2 sticks) butter at room temperature
1 cup of sour cream
Preheat oven 400 degrees
Mix flour and butter together add sour cream, blend well
Place spoonfuls of batter in greased miniature muffin pan.
Bake 8-10 minutes or until golden.
2 cups of self-rising flour
1 cup (2 sticks) butter at room temperature
1 cup of sour cream
Preheat oven 400 degrees
Mix flour and butter together add sour cream, blend well
Place spoonfuls of batter in greased miniature muffin pan.
Bake 8-10 minutes or until golden.
Italian Deli-Style Cole Slaw
1 large head cabbage
3 to 4 sliced, large onions
1 cup sugar (Splenda can be substituted)
3/4 cup oil
1 teasp. dry mustard
1 cup vinegar
2 teasp. salt
1 teasp. celery seed.
In a large bowl, alternate layers of thinly shredded cabbage with thinly sliced onions. Pour 1 cup of sugar over mixture and set aside. Make a heated sauce by mixing and bringing vinegar, oil, salt, mustard, and celery seed to a boil. Pour over cabbage and onion mixture and let stand covered at room temperature for 4 to 6 hours. Mix well before serving.
3 to 4 sliced, large onions
1 cup sugar (Splenda can be substituted)
3/4 cup oil
1 teasp. dry mustard
1 cup vinegar
2 teasp. salt
1 teasp. celery seed.
In a large bowl, alternate layers of thinly shredded cabbage with thinly sliced onions. Pour 1 cup of sugar over mixture and set aside. Make a heated sauce by mixing and bringing vinegar, oil, salt, mustard, and celery seed to a boil. Pour over cabbage and onion mixture and let stand covered at room temperature for 4 to 6 hours. Mix well before serving.
New England Baked Beans
16 ounces (2 cups) dry navy beans
2 quarts cold water
1 teaspoon salt
3/4 cup mollassas
1/3 cup brown sugar
1-1/2 teaspoon dry mustard
4 ounces salt pork / bacon
1 large onion, chopped (small chop)
Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.) Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. thinly slice remainder. In 2-quart bean pot or casserole (I prefer the bean pot), combine beans, onion and salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.
2 quarts cold water
1 teaspoon salt
3/4 cup mollassas
1/3 cup brown sugar
1-1/2 teaspoon dry mustard
4 ounces salt pork / bacon
1 large onion, chopped (small chop)
Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.) Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. thinly slice remainder. In 2-quart bean pot or casserole (I prefer the bean pot), combine beans, onion and salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.
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