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betty crocker best of baking recipes.txt
Set casserole in baking pan on middle oven rack. Pour hot water into pan
on middle oven rack. Pour hot water into pan until about 1 1/2 inches
deep. Bake until knife inserted halfway between center and edge comes out
clean, about 50 to 55 minutes.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Description:
"
Corn on the cob is a time-honored American favorite. And corn off the
cob can be just as wonderful! In the summer, use just-picked corn to
make this simple and creamy pudding. Be sure to scrape all the pulp
and milk from the cob."
Copyright:
"
© General Mills, Inc. 1998."
-
- - - - - - - - - - - - - - - - - -
Per serving: 124 Calories (kcal); 6g Total Fat; (40% calories from fat); 4g
Protein; 15g Carbohydrate; 52mg Cholesterol; 206mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : *2 cups frozen whole kernel corn, thawed, or 1 can (16 ounces)
whole kernel corn, drained, can be substituted for the fresh corn.
Nutr. Assoc. : 26338 0 0 0 0 0 0 4098 0
*
Exported from MasterCook *
Cornbread Beef Bake
Recipe By
Serving Size : 6
:
Preparation Time :0:00
Categories
: Beef
Main and Side Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
1
1
1
pound lean ground beef
medium onion -- chopped (1/2 cup)
(14 1/2 ounce) can Mexican-style stewed tomatoes -- undrained
(15 ounce) can black beans (1 can) -- rinsed and drained
(8 ounce) can tomato sauce
1
/2
cup frozen corn
2
1
teaspoons chile powder
(11 1/2 ounce) can refrigerated cornbread twists
Heat oven to 350º.
Cook beef and onion in 10-inch ovenproof skillet over medium heat 8 to 10
minutes, stirring occasionally, until beef is brown; drain.
Stir in tomatoes, beans, tomato sauce, corn and chile powder; heat to
boiling. Immediately top with cornbread twists left in round shape (do not
unwind), pressing down gently. Bake uncovered 35 to 40 minutes or until
cornbread is golden brown.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
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