959 virginia spoon Recipes

quick cooking oats, shortening, boiling water, molasses, yeast, warm water, sugar, flour, salt

vanilla flavored jello instant pudding, fat free milk, hershey milk chocolate, broken into pieces, unsalted butter, ramekins, or other small containers

active dry yeast, lukewarm water (100o to 110o), self-rising flour, sugar, butter or margarine, melted, egg, lightly beaten

ground beef, onion, chopped, green pepper, chopped, garlic clove, minced, diced tomatoes, undrained, frozen corn, sliced ripe olives, drained, chili powder, salt, pepper, cornmeal, water, fat-free milk, divided, cornmeal, salt, shredded reduced-fat cheddar cheese, butter, egg substitute

half and half, fine cornmeal, unsalted butter, melted, salt, eggs, separated

milk, yellow cornmeal, salt, cream-style corn, butter, eggs, well beaten

spoon of butter, jimmy dean sausage i used the maple 1, spoon of olive oil, diced onion, diced celery, orzo pasta cooked in chicken brooth and drained if using as a stuffng make eldente, dried cranberries, cupsliced toasted pecans or walnuts almonds could work, sliced fresh baisil, zest from half a lemon, lemon juice, salt, pepper

cold milk, instant chocolate pudding and pie filling (lemon is good also), shortbread cookies, bananas, thawed cool whip topping

dry yeast, warm water (105o to 115o), butter or margarine, melted, sugar, egg, self-rising flour

jiffy corn muffin mix, butter melted, whole kernel corn,drained, cream style corn, sour cream, eggs

butter, cream style corn, eggs, jiffy corn muffin mix, sour cream, whole kernel corn

white or yellow cornmeal, self-rising flour, baking powder, salt, buttermilk, egg, vegetable oil

active dry yeast, warm water (110o to 115o), king arthur unbleached self-rising flour, egg, lightly beaten, butter, sugar

sour cream, butter, melted and cooled, corn bread/muffin mix, whole kernel corn, drained, cream-style corn, diced pimientos, salt, pepper, cayenne pepper

paneer, red pepper, cut in half and deseeded, yellow pepper, cut in half and deseeded, x 5ml spoon (tsp) chilli powder, x 5ml spoon (tsp) salt, x 5ml spoon (tsp) garam masala, x 5ml spoon (tsp) dried cumin, x 5ml spoon (tsp) dried coriander, x dessertspoons) natural (unflavoured) yoghurt, bamboo skewers, x 5ml spoon (tsp) freshly chopped coriander for garnish

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

vegetable oil * 12 table spoons (180 ml), white (rice ) vinegar 6 table spoons (90 ml), miso (brown soy bean paste) 5 table spoons (75 ml), grated raw onion (with juice) 4 table spoons (60 ml), grated raw carrot (option) 2 table spoons (30 ml), sugar 1 tea spoon (5 ml), juice from grated ginger 2 table spoons (30 ml)