5 eggs (seperated)
1/2 cup fresh lemon juice
2 tsp lemon rind
2 TBS butter
1 and 3/4 cups sugar
1 and 3/4 cups milk
3/4 cup all purpose flour
1/2 tsp. salt
Heat over to 350 degrees. Coat sides of a 2 qu dish with cooking spray. Beat egg yolks, juice, rind butter and 1 and 1/4 cup sugar. Add milk, flour and salt.
Beat whites till soft peaks from, add 1/2 cup sugar and beat 2 minutes.
Fold into lemon batter. Pour into prepared baking dish and bake for 40 minutes.
Note: If you love lemon you will not be dissapointed in this cake. It is very light in texture and so delicious! I want to give my dear friend Margaret Melton credit for the recipe. Now this woman knows how to cook! Thanks, Toots, I love you!
1 envelope ranch dressing mix
1 eight ounce sour cream
1 cup mayonaise
2 Mexican Cornbread mixes
1 large can pinto beans (drained)
1 can whole kernel corn (drained)
3 tomatoes chopped
1/2 cup bell pepper (chopped)
1/2 cup green oinions (chopped)
2 cups Shredded cheddar cheese
10 slices bacon (cooked and crumbled)
Combine dressing mix, sour cream and mayonaise.
Bake cornbread according to directions. (cool and crumble)
Place 1/2 crumbled cornbread into oblong baking dish (its a pretty salad so you may want to use a glass dish).
Then layer 1/2 of the beans, corn, tomatoes, bacon, peppers and green oinion and 1/2 cheese..repeat layer.
Spread dressing on top and put the remaining 1/2 cheese on top of dressing. Refrigerate.
Note: Another good recipe from Toots. It is delicious also.
1 Large head cauliflower, broken into florets
1/4 cup diced green pepper
1 jar (7.3 oz.) sliced mushrooms, drained
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
1 cup (4 oz) shredded Swiss cheese
2 tablespoons diced pimientos
1 tablespoon salt
Paprika, optional
In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute green pepper and mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add pimientos and salt. Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325 degrees for 25 minutes or until bubbly. Sprinkle with paprika if desired. Yield: 8-10 servings.
2 cups milk
1 cup sugar
4 eggs
1/2 cup all-purpose flour
6 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teasoon salt
1 cup coconut
In a blender, combine milk, sugar, eggs, flour, butter, vanill and salt. Cover and blend for 10 seconds; scrape the sides. Blend for another 10 seconds. Add coconut; blend for 2 seconds. Pour into a greased 10 inch pie plate. Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 6 servings.
2 pounds carrots, sliced
1/2 cup butter or margarine, divided
6 ounces process American cheese, cubed
1/4 teaspoon dill weed
1/2 cup crushed saltines (about 15 crackers)
Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring oftern. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350 degrees for 25-30 minutes or until lightly browned and bubbly. Yield: 8 servings.
1 pkg. (12 oz.) fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups (8 oz.) shredded sharp cheddar cheese
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
Ground black pepper to taste
Directions: GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325° F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
