While scanning throughTaste of Home's Quick Cooking recipies that they sent to me, I found the below quick recipes. I modified both of them to suit my taste and tried both last night. It tooke me about 30 minutes to prepare and serve both. They complimented each other and were so tasty,...
Couldn't decide if this dish was supposed to have an Italian or Mexican flare (minestrone vs. pozole), and didn't have all the ingredients to do either dish right, so, I humbly offer: Tossed everything into the pot, and let 'er rip. About 12 hours later, tasted it, added a bit...
Preheat oven to 425°F. Prepare a 9x9" baking pan by greasing it well. Sift the dry ingredients together. Add the corn, bell peppers, chili pepper, onions, raisins and mix well. Beat together the eggs, butter, buttermilk and sour cream. Add liquids to the other mixture and stir until...
GARNISHES 2 Corn tortillas; cut in -strips Vegetable Oil; for frying Coarse salt; for sprinkling Ground ancho chile pepper; -for sprinkling (opt) Open cans of corn and drain well. When drained, dry with paper towels. If using frozen, thaw and...
Spray Dutch oven with nonstick cooking spray. Add 2 tsp. of the oil; place over Medium heat. Add chicken and cook 2-3 minutes or until no longer pink. Remove chicken from Dutch oven; set aside. Add remaining 2 tsps. oil to Dutch oven. Increase heat to Medium-High. Add bell peppers, onions and...
Sift together the flour, cornmeal, baking powder, and salt. Set aside. Combine the sugar, egg, milk, and margarine or oil. Add to the dry ingredients, stirring just enough to moisten the dry ingredients. Place in a greased 8 X 8" pan and bake in a 400 F oven about 20 mins, or until golden....
Combine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. Use a heavy cast iron skillet if available; if not, use a 9-inch square baking dish. Grease the skillet or...
Lightly grease a 2-quart casserole. In small pan, saute green pepper and onion until crisp-tender. In large bowl, combine corns, eggs and muffin mix. Blend well. Pour into casserole. Sprinkle with cheese. Bake one hour or until firm and set. Let stand 5 minutes before serving.
Saute onion in butter in a large skillet. Add squash, cover and steam until squash is tender. Drain and add seasonings and corn. Cover and cook 5 minutes more. Stir in cheese and place in a 1 1/2 quart casserole and top with bread crumbs. Bake at 350 degrees for 25-30 minutes.
This one's especially good stuffed into pita pockets or scooped-out ripe tomatoes. Steam kernels until tender-crisp. Cool. Mix with chicken, cheese, olives, onion and red bell pepper. Mix mayonnaise, sour cream, salt and pepper. Fold into corn mixture. Chill several hours to combine flavors.
