1 box Jiffy Corn Bread Mix 10 oz frozen chopped broccoli, drained 1 large onion, chopped 3 large eggs 1/2 cup mayonnaise 1 teaspoon salt 2 tablespoons butter Optional: grated Parmesan cheese Directions: Preheat oven to 350 F. Mix all ingredients in bowl. Pour into oiled or greased 9×9-inch square pan. Bake 30 minutes. Optional:Continue reading “Broccoli Cornbread”
1 cup self-rising flour 3/4 cup milk 1/3 cup mayonnaise Directions: Preheat oven to 400 F. Add ingredients to bowl and mix well. Pour into oil or greased muffin tin(s). Bake 12 minutes or until brown.
2 cups Bisquick 1 stick butter, melted 1 cup sour cream Directions: Preheat oven to 350 F. Mix all with a fork. Pour into oiled or greased muffin tin(s). Bake 15 minutes or until golden.
3 cups self-rising flour 1 cup all-purpose flour (plus extra) 2 sticks butter 1-1/2 cups buttermilk 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda Directions: Preheat oven to 425 F. Put self-rising flour into bowl. Slice butter into flour. Stir in buttermilk. Add additional all-purpose flour as needed to make a veryContinue reading “Buttermilk Biscuits”
2 cups self-rising flour 1/3 cup vegetable shortening 2/3 cup cold milk Directions: Preheat oven to 425 F. Work shortening into flour with fingers, dough cutter, or fork. Pour milk in all at once, and stir in with fork until dough leaves side of bowl. Knead a few times. Pat out on board sprinkled withContinue reading “Biscuits”
(Granny’s Note: This is the recipe I use–good! I use 10x10x2-inch Corning baking dish on top of the stove.) 1 medium to large onion, chopped 1-1/2 cups rice, washed 1 stick (1/2 cup) butter 14.5 oz can cream of mushroom soup 4 beef bouillon cubes (Granny’s Note: I use 2 tablespoons Tones Beef Soup Base)Continue reading “Granny’s Brown Rice”
1 medium onion 2 tablespoons butter 1 cup rice 2 cups chicken broth, heated. Directions: Preheat oven to 325 F. Melt butter in saucepan; saute onion in butter. Add rice and broth; bring to a boil. Move contents to covered baking dish. Bake for 20 minutes.
(Granny’s Note: 1 cup uncooked rice = 3 to 4 cups cooked) Granny’s Version #1 1 cup rice 1-1/2 cups water 1 teaspoon salt Directions: Combine in a heavy pot with tight lid. Bring to a boil, stir, cover. Turn heat as low as possible. Cook 25 minutes without lifting lid. Fluff with a forkContinue reading “Rice”
4 cups shredded cabbage 1 small onion, chopped 1 bell pepper, chopped 1 cup sugar 1 cup vinegar 1/2 cup vegetable oil 1/4 teaspoon salt Directions: Mix cabbage, onion, and bell pepper in a large bowl. In a sauce pan over medium high heat, cook vinegar and sugar, stirring until sugar is melted. Add oil,Continue reading “Marinated Slaw”
2 lbs carrots, scraped (peeled), sliced, salted, cooked until tender, and drained 1 onion, chopped 1 bell pepper, chopped 1 can tomato soup 1 cup sugar 3/4 cup vinegar 1/2 cup vegetable oil 1 teaspoon Worcestershire sauce Directions: Mix carrots, onion, and bell pepper in a large bowl. Heat remaining ingredients until sugar is dissolvedContinue reading “Marinated Carrots”