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Black-eyed Pea Cornbread
Black-Eyed Pea Cornbread
Source: Fort Worth Star Telegram
Serving size: 10
1 pound ground beef 1 cup canned black-eyed peas, drained 1 cup onion, chopped 3/4 cup cream-style corn 1 cup cornmeal 1/2 cup flour 1 cup buttermilk
Onion Cheese Strata
Onion Cheese Strata
1 (16 ounce) package Mrs. Paul’s? Onion Rings4 eggs, slightly beaten1/8 teaspoon black pepper1/2 teaspoon salt1 cup Swiss cheese, grated2 cups milk4 to 6 slices white bread, quartered
Preheat oven to 350 degrees F.
Oyster Dressing
Oyster Dressing
DO NOT MAKE THIS THE DAY BEFORE!!! Make it just before stuffing the turkey right before you bake it.
1/2 cup celery, chopped1/2 cup onion, chopped1 bay leaf1/4 cup butter6 cups dry bread crumbs1 tablespoon
Christmas Pound Cake
Christmas Pound Cake
1 pound butter or margarine1 pound granulated sugar1 pound flour (4 cups all-purpose or 4 1/2 cups cake flour)2 cups white raisins1 pound pecans, coarsely chopped1/2 to 1 cup candied cherries1/2 to 1
Olive Garden Cannelloni Al Forno
Olive Garden Cannelloni al Forno
Source: Cynthia Bee cloned this recipe and submitted it to recipegoldmine.com
Since I have used and enjoyed many of your recipes, I thought I’d send this one in to you. Thanks! -
Chocolate Chip Banana Bread Mix In A Jar
Chocolate Chip Banana Bread Mix in a Jar
1/2 cup chocolate chips 1/2 cup dried bananas, finely chopped 1/2 cup granulated sugar 2 1/2 cups Bisquick 1 teaspoon baking powder 1/4 teaspoon salt
Layer ingredients in a
Hangtown Fry
Hangtown Fry
This dish was originally made with small Pacific Coast Olympia oysters.
1 dozen oystersFlour9 eggsFine cracker crumbs3 tablespoons butter
Drain oysters on paper towels. Dip into flour seasoned with salt and pepper, then in 1 well-beaten
Three Corn Casserole
Three Corn Casserole
1 (8 ounce) can whole kernel corn1 (8 ounce) can cream-style corn1 package Jiffy corn muffin mix8 ounces sour cream1 egg, beaten1/2 cup (1 stick) margarine
Preheat oven to 350 degrees F.
Combine all
Raspberry-filled Orange Scones
Raspberry-Filled Orange Scones
Yield: 16 scones
3 1/4 cups all-purpose flour 1/4 cup granulated sugar 4 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons butter or margarine 3 eggs, beaten 1/2 cup whipping cream 1 tablespoon grated
Mexican Omelet
Mexican Omelet
3/4 cup chopped avocado1/3 cup sour cream2 tablespoons chopped green chile1 tablespoon chopped scallion1 teaspoon lemon juice1/4 teaspoon saltDash of Tabasco sauce2 tablespoons butter or margarine1 corn tortilla, torn into pieces6 beaten eggs1 cup