95541 luby cafeteria corned sour pot Recipes

whole kernal corn, undrained, creamed corn, sour cream, eggs, slightly beaten, butter melted, jiffy corn bread mix

corn bread/muffin mix, onion, chopped, shredded cheddar cheese, cream-style corn, sour cream, eggs, lightly beaten, chopped green chilies, canola oil, chopped jalapeno pepper

creamed corn, whole kernel corn, sour cream, butter, melted, eggs, beaten, sugar (to taste)

corned beef (corned silverside), peppercorns, bay leaves, brown sugar, onion, chopped

whole corn, creamed corn, sour cream, sugar, oil, eggs beaten slightly, cornbread mix

butter melted, whole kernel corn including liquid, creamed corn, sour cream, eggs, corn muffin mix, sugar, dried minced onion

whole kernel corn drained, creamy style corn, jif corn bread mix, sour cream, butter, sharp shredded cheddar

self-rising buttermilk cornmeal mix, creamed corn, sour cream, vegetable oil, eggs

self-rising cornmeal, eggs, cream style corn (about 1 cup), sour cream, vegetable oil .

shoe peg corn, sour cream, cream of celery soup, ritz crackers, crushed, margarine, chopped pecans (optional)

eggs beaten, creamed corn, sour cream, butter melted, club crackers chushed, salt & pepper

eggs, cream-style corn, sour cream, jalapeno pepper, seeded and finely chopped, cheddar cheese, grated, yellow cornmeal, baking soda, salted butter, divided

corned beef brisket, onion, quartered, russet potatoes, peeled and quartered, outer leaves from a savoy cabbage, egg, beaten, salt, chopped fresh parsley, divided, mustard , for serving, an easy alternative to cooking your own corned beef is to buy sliced, precooked corned beef instead. if using this substitution, simply omit the onion, cover the potatoes with salted water in a large pot and bring to a boil. add about 1 1/4 lb sliced, precooked corned beef and simmer until potatoes are tender; the resulting broth is flavorful enough to pour over the cabbage rolls for baking. follow the recipe as directed to finish the potato filling, roughly chop the sliced corned beef and you re ready to assemble the rolls.

corn and bacon casserole, bacon, onion, chopped, flour, garlic, minced, sour cream, salt, pepper, fresh or frozen whole kernel corn, fresh parsley, chopped, fresh chives, chopped, in a large skillet , cook bacon until crisp. drain, reserving 2 tbsp of drippings. crumble bacon; set aside. saute onion in drippings until tender. add flour, garlic, salt and pepper. cook and stir until bubbly; cook and stir 1 minute more. remove from the heat and stir in sour cream until smooth. add corn, parsley, and half of the bacon; mix well. pour into a 1-quart baking dish. sprinkle with remaining bacon. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. sprinkle with chives.

certified angus beef cross-rib roasts (english or chuck arm pot roast), brown sugar, red wine vinegar, soy sauce, pineapple juice, cornstarch, water, garlic salt, vegetable oil

pot roast (trimmed of excess fat), white onion, large and chopped, button mushrooms, cut in half, contadina diced tomatoes , marinara style, water, red wine, italian spices, ground sage, ground thyme, basil, pepper, salt, herb-ox beef bouillon, olive oil (for frying ), sour cream, flour , for thickening