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Hello,
Thank you Robin, Mary, cookiemom1, Trudy and Margie for today's recipes!
Corn Tortillas
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Today's Recipes
In the morning, put everything in a large crock pot and turn on low for 8 hours, at least. The longer the soup cooks, the mushier the beans will be. I usually mash about 1/4 to 1/3 of the cooked beans to make a nice, thick soup.
The good, old fashioned hillbilly way (which is the best, in my opinion), in a large soup bowl, pour soup over a nice piece of buttered, yellow corn bread, sprinkle with chopped, sweet onions, and have some sliced, fried potatoes, nice and crispy brown. Somehow, I doubt if this is on the Adkins diet.
By Margie from Mount Vernon, Ohio
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In a mixing bowl, cream the butter and brown sugar. Add 3 3/4 cups flour; mix well. Sprinkle a board with some of the remaining flour. Knead for 5 minutes, adding enough remaining flour to make a soft, non-sticky dough. Roll to 1/2 inch thickness. Cut into 3 inch x 1 inch strips. Place 1 inch apart on ungreased baking sheets. Prick with a fork. Bake at 325 degrees F (preheated oven) for 20-25 minutes or until cookies are lightly browned. Yield: about 4 dozen
By cookiemom1 from Gilmer, TX
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Melt butter and add brown sugar. Cook over low heat, stirring constantly, about 3-4 minutes. Add milk. stir until mixture comes to a boil. Remove from heat. Slowly add powdered sugar, beating well after each addition until thick enough to spread. Enough for a large cake.
By Robin from Washington, IA
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Heat soup and water. Add jell-O. Add cheese while hot. Mix and cool.
Mix and pour into 9x9 inch pan. Chill.
By Trudy from Springfield, IL
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Take the hot skillet out of the oven swirl carefully to grease sides of skillet, and pour remaining hot oil into the mixture and just barely combined. Mixture should be a bit lumpy. Overmixing will make nasty cornbread. Pour mixture into hot skillet and return to the oven for 20 minutes.
BE SURE TO USE POTHOLDERS WITH THE SKILLET! I have learned the hard way just how important this is.
By Margie Minard from Mount Vernon, Ohio
By Robin from Washington, IA
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Mary's Favorite Banana Bread Muffins
Preheat the oven to 350 degrees F and spray a muffin pan with butter flavored PAM, set aside. Combine the flour, baking soda and salt in a large bowl. In a separate bowl, mix the softened butter with the brown sugar until well creamed; add the eggs and mix in, then add the mashed bananas and walnuts. Add to flour and mix together very lightly. I like large muffins so I use an ice cream scoop to fill the muffin tins. This works out to fill 10 of the 12. Bake at 350 degrees F for about 20 to 25 minutes, checking first at about 15 mins. Use a clean toothpick to insert in muffin to check - if the toothpick comes out clean, they are done. Let cool in the muffin tin for a few minutes, then remove to a wire rack to finish cooling. Yummy!
By Mary from Ocean Springs, MS
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Bring first 4 ingredients to a boil in a medium saucepan. Pour into a 9x13 inch cake pan. Place 6 slices bread on top of syrup, then spread sausage on top of bread. Place remaining 6 slices bread on top of sausage. Mix beaten eggs, milk, vanilla and salt and pour over all. Bake at 375 degrees F for 45 minutes to 1 hour until set. This is good to fix ahead of time and refrigerate overnight and bake the next morning. When toast is done flip it into a cookie sheet with sides, so the syrup side is up.
By Robin from Washington, IA
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Cook noodles and combine with chicken, cut up eggs, peas, pimento, soup. Make a white sauce of butter, flour, chicken broth and cheese. Add to chicken noodle mixture. Top with bread cubes that have been coated with melted margarine. Bake in greased casserole or 9x13 pan for 1 hour at 325 degrees F .
By Robin from Washington, IA
Mix all ingredients together; put in a greased casserole. Refrigerate overnight. Take from fridge 2 hours before baking and let set at room temperature. Bake at 325 degrees F for approximately 1 hour. Small recipe - use pan approximately 8x8.
By Robin from Washington, IA
Mix the first 7 ingredients. Cut bread into cubes and put half of it into a greased 9x13 inch dish. Add chicken mixture. Put remaining bread on top. Mix the milk and eggs well and pour over casserole. Refrigerate overnight. Before baking, top with the cream of mushroom soup and cheese. Bake at 350 degrees F for 30-40 minutes.
By Robin from Washington, IA
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Bring chicken pieces, broth, 2 1/2 gal. water and chicken soup base to a boil, then add noodles. Boil for 5 minutes. Mix cream of chicken soup with 1 cup water. Pour that over the top. Brown butter and pour over top. do not stir! Put lid on and let set for 1 hour before serving.
Yield: 1 (20 qt.) stockpot full. Use this recipe for large crowds, etc. as they do not get mushy and stay delicious. Is best if made with homemade noodles or something similar.
By Robin from Washington, IA
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Saute' mushrooms, onion and garlic in 3 Tbsp. butter until tender. Stir in flour, gradually add milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat and add mayonnaise. Add rest of ingredients, mixing well. Melt 1 Tbsp. butter and toss with cornflake crumbs. Sprinkle over casserole. Bake uncovered at 350 degrees F for 30-35 minutes.
By Robin from Washington, IA
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