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Anna's Mexican Cornbread

Preheat oven to 350 degrees
Mix together .....
1 cup grated sharp cheddar cheese
3 eggs, beaten
1 small can cream-style corn (about 8 ozs.)
1/2 cup canola oil
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 cup buttermilk
1 1/2 cups yellow corn meal
1 Tbsp. sugar
1 tsp. crushed red pepper

Spray muffin tins with Pam. Bake 350 degrees for about 35 to 40 minutes.
Makes about 18 to 20 corn muffins. Freezes well.

~ from Anna Spivey Van Hooser

Banana Nut/Oat Muffins

butter (real, not margarine) 1 stick, softened
sugar, 1/2 cup
egg substitute, equivalent to 4 eggs
whole wheat flour, 2 cups
baking soda, 2 tsp.
applesauce, 1/2 cup
bananas, 3 medium, very ripe, mashed
oats, rolled (not instant), 1 cup
honey crunch wheat germ, 1/2 cup
nuts, 1/2 cup, chopped (walnuts or pecans)
optional ~ 3/4 cups (about) blueberries, or other berries

Preheat oven to 350 degrees
Spray muffin pans with Pam
Mix ingredients in the following order to make it manageable
.. mix well after each addition

Cream together butter and sugar
Stir in egg substitute
Add flour and baking soda .. mixture begins to thicken
Stir in applesauce
Stir in bananas
Stir in oats
Stir in wheat germ
Stir in nuts
Stir in optional berries

Fill muffin tins about half full. Bake 20 minutes at 350 degrees.
Makes about 22 to 24.

~ from Carolyn Springer Harding

Cheese-Garlic Biscuits
(as served at Red Lobster)

Preheat oven to 450 degrees

2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup (2 oz.) cheddar cheese, shredded
1/4 cup margarine or butter, melted
1/4 tsp. garlic powder

Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonsful onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.

~ from LaVerne Vogt Kincheloe

Jean's Easy Biscuits

1 cup self-rising flour
2 Tbsp. butter
1/2 cup (about) buttermilk

In mixing bowl, cut up the butter. Add flour and mix with fork or pastry blender. Add the buttermilk gradually to desired consistency (may not need all). Stir.
Lay floured wax paper out on counter. (Wet a little under paper to keep from sliding.) Put biscuit mixture on paper and knead slightly. Pat out and cut to make about 6 biscuits.
Bake at 500 degrees about 10 minutes (be sure to keep check on).

(Note: I watched her do this. Easy and delicious.)

~ from Jean Bowman

Jennifer's Best Biscuits

3 cups self-rising flour
1 pint whipping cream

Mix until integrated. Roll out to 1/2 inch thickness and cut out all the biscuits.
Makes about 16, depending on size.
Bake what you want at the moment at 400 degrees until golden (10 to 12 minutes).
The remainder could be put on plates in the freezer. As soon as they are frozen, put in a freezer bag. Later, take out as many as you want, put in oven frozen and bake at 400 degrees for about 20 minutes until golden.

~ from Jennifer Collier

Cornbread Dressing
(look in Appetizers and Miscellaneous)



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