Instructions:
Cook squash, drain and mash. Add sugar, onion, mayonnaise, green pepper, butter, egg, cheese, salt and pepper. Put it all in a 2 quart casserole dish. Top with breadcrumbs and dot with butter. Bake at 350 degree for 35 minutes.
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Instructions:
Sauté leeks in butter over medium heat until tender (about 10 minutes). Transfer to large bowl. Blend cream cheese, salt, pepper, and nutmeg in processor. Add milk and eggs. Transfer to bowl with leeks. Add potatoes and Gruyere and stir to blend. Spray 9 x 13 dish with Pam. Bake potatoes until cooked through and the top is brown (about 1 hour).
Microwave: Cook covered at full power for 1 minutes. Since microwave cooking times vary depending on the machine, cook longer if necessary until garlic is soft.
To Serve: Squeeze garlic paste onto crackers or sliced bread and spread.
Instructions:
Blend avocado, lemon juice, salt and pepper. Mix sour cream, mayonnaise, and taco seasoning. Layer:
Serve with chips.
Instructions:
Note: 1 1/2 cups Kellogg's Corn Flakes Crumbs may be used in place of 6 cups crushed Kellogg's Corn Flakes. Source: Kellogg's Five Layer Bars Instructions:
Heat oil in a large cast-iron skillet over high heat. Add shallots and garlic; sauté 1 minute. Add corn; sauté 5 minutes or until corn is lightly browned. Add tomatoes; sauté 2 minutes. Remove from heat. Place corn mixture in a medium bowl; cool to room temperature. Stir in basil, vinegar, and salt. Source: Cooking Light
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