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1 stick butter, softened
2 cups sugar 1/2 cup vegetable oil 4 eggs, beaten 6 bananas 3 cups flour 1/2 teaspoon salt 1-1/2 cups raisins 1-1/2 cups pecans 2 teaspoons baking soda 1-1/2 teaspoons ground allspice 2-1/2 teaspoons cinnamon |
Cream together butter and sugar. Add oil, mixing well, then add eggs. Sift flour, salt, baking soda, and spices together; add raisins and pecans. Alternate adding to mixture small amounts of dry mixture and small amounts of bananas. Mix well. Pour into two loaf pans and bake at 350° for one hour. |
| 1 cup soft margarine 1/2 teaspoon ground oregano 2 teaspoons dried parsley 1/2 teaspoon garlic powder 2 cups grated Cheddar cheese 2 cups grated Mozarella cheese 1 teaspoon paprika 1 teaspoon Ac'cent® 2 Tablespoons grated Parmesan French bread, halved and sliced into 2 inch sections |
Mix all ingredients well and spread on top of slices of French bread. Bake at 375° for ten minutes or until bubbly hot. |
| 1 1/2cups yellow corn meal 1 cup sour cream 2/3 cup corn oil 16 oz. cream style corn 2 eggs one can chopped green chiles 1 Tablespoon butter 8 oz. grated sharp Cheddar cheese |
Preheat oven to 350°. Mix all ingredients except cheese. Spread buter in a 9 x 14 inch baking dish. Pour half of mixture into dish and sprinkle half of cheese over mixture. Repeat layers. Bake at 350° for 45-50 minutes. |
| 1-1/2 cups self rising corn meal 2 eggs 3/4 cup vegetable oil one 8 oz. can cream style corn one 8 oz. package sour cream |
Mix all ingredients well. Pour into muffin pans and bake at 400° for 20-25 minutes. |
Cornbread Recipe #2
Also used as a base for Cornbread Dressing
| 1 cup yellow corn meal 1 cup all purpose flour 1 Tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs one 8 oz. package sour cream |
Preheat oven to 425°. Heat an 8 inch cake pan for 3 minutes. Remove from heat and spray with nonstick vegetable spray. Meanwhile combine dry ingredients. Whisk eggs and sour cream until well combined. Stir into flour mixture. Pour into hot pan and bake at 425° for 20-25 minutes. |
| 3 cups cornbread (see Cornbread Recipe #2), crumbled 1 cup toasted white bread, crumbled or cubed 1 cup chopped onion 1 cup chopped celery 1 boiled egg, chopped 1-1/2 cans chicken broth 1 teaspoon poultry seasoning salt and pepper |
Add broth to crumbled breads and let it saturate bread. Add other ingredients and transfer to a greased casserole dish. Bake at 350° for 45 minutes. |
| One 12 ounce roll hot pork sausage 2-1/4 cups Bisquick 2 cups extra sharp Cheddar cheese, shredded fine (or jalapeño jack cheese) 1/2 teaspoon garlic salt |
Place all ingredients in a food processor and mix well. Form into bite-size balls. Place on cookie sheets. Bake at 350° for 12 minutes. May freeze prior to baking; not necessary to thaw before baking. |
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