Jalapeno Cornbread
Jenny Bauer
3 c. yellow cornbread mix
2 1/2 c. milk
1/2 c. corn oil
3 eggs, beaten
1 large onion, diced
1/2 tsp garlic salt
3 tsp sugar
1 can 17 oz. creamed corn
1/2 c. jalapeno peppers, chopped
1 1/2 c. cheddar cheese, grated
Combine all ingredients and mix well. Bake in greased 1x12x2 baking pan in 400 degree oven for 1 hour or until done in middle.
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posted Feb 20, 2011 1:12 PM by Front Range Antique Power
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Taco Casserole Recipe
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Ingredients
1 pound ground beef chuck, browned and drained
1 15-ounce can chili-hot beans, undrained
1 9-1/4 ounce bag corn chips
1 1.5-ounce package taco seasoning mix
1 14.75-ounce can creamed corn
1-1/2 cups shredded cheddar cheese
Preparation
- Mix ground beef, taco seasoning, corn and beans.
- Crumble corn chips and place in the bottom a 2 quart oblong or
equivalent casserole dish that has been lightly grease or sprayed with
non-stick cooking spray.
- Pour meat mixture over chips.
- Bake at 350 degrees F for 20 minutes.
- Sprinkle cheese over top.
- Bake an additional 5 minutes until cheese is melted.
Serving Suggestion:
- Top with sliced ripe olives, guacamole, salsa, shredded lettuce and /or sour cream
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posted Feb 20, 2011 1:03 PM by Front Range Antique Power
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Dutch Peach Crumb Bake Recipe
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Ingredients
2 cups Sliced peaches
1 cup Graham cracker crumbs
1/2 tsp Cinnamon
Dash Nutmeg
2 tsp Low calorie margarine
Preparation
- Preheat oven to 350 degrees.
- In the bottom of an 8 inch baking dish, layer sliced peaches.
- Mix graham cracker crumbs, cinnamon and nutmeg in separate bowl.
- Blend in margarine.
- Sprinkle graham mixture over the sliced peaches.
- Baked uncovered for 30 minutes. Serve warm.
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posted Feb 20, 2011 1:00 PM by Front Range Antique Power
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Slow-Cooked Barbecue Ribs Recipe
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Cooks In:
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6 hours
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Yield:
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6-8 Servings
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Ingredients
4 pounds pork baby back ribs
2 cups ketchup
3/4 cup chili sauce
3/4 cup packed brown sugar
1/3 cup vinegar
3 teaspoons dried oregano
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce
2 tablespoons prepared yellow mustard
1 teaspoon salt
1/2 teaspoon black pepper
Preparation
- Preheat oven to 400°F.
- Place ribs in a roasting pan and bake for 15-20 minutes on each side. Remove from pan to drain.
- Combine remaining ingredients in a bowl. Place ribs in a slow
cooker (Crock-Pot®) and pour mixture over to coat well. Cook on lowest
setting for 6 to 8 hours.
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posted Aug 19, 2009 7:00 AM by Front Range Antique Power
Phoebe Reese
Boil & cook whole chicken in 1 quart water. Save
broth. De-bone chicken & set
aside.
Add to broth:
1 (8 oz) package of vermicelli 1 small
can sliced mushrooms
1 cup celery, chopped (3 stalks) 1 small
can sliced black olives
2 or 3 green onions, chopped fine 1 can Rotel
tomatoes
1 cup chopped bell pepper (2 peppers)
Cook in broth for 10 minutes, then add:
1 can cream of mushroom soup
1 can cream of chicken soup
½ to 1 lb Velveeta cheese
Stir until cheese is melted. Add de-boned chicken,
garlic salt and pepper. Spoon into a large, greased casserole dish.
Bake at 350 degrees for 20 minutes.
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posted Aug 19, 2009 6:57 AM by Front Range Antique Power
[
updated Aug 19, 2009 6:59 AM
]
from Dephine Jordan
3 1lb canned sliced carrots
Layer in casserole dish with sliced onion rings and
green pepper.
Dressing:
½ cup oil
¾ cup vinegar
Salt & Pepper
1 Cup sugar
1 can tomato soup.
Mix together and pour over carrots.
Serve cold after several hours |
posted Aug 19, 2009 6:56 AM by Front Range Antique Power
from Dephine
Jordan
½ cup diced carrots
¼ cup diced celery
¼ cup chopped onion
1 tsp butter
6 cups chicken broth
1 ½ cups diced cooked chicken
1 tsp salt & pepper
½ tsp marjoram
½ tsp thyme
1 ¼ cup uncooked medium egg noodles
1 tsp parsley
In large pot, sauté carrot, celery, and onion
in butter until tender. Add broth, chicken and seasonings. Bring to boil.
Reduce heat. Add noodles and cook for 10 minutes or until tender. Add parsley. |
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