Ready, Set, Cook! Special Edition Contest Entry: This a fusion of Italian and Mexican Flavors, something a little different to serve your family to get over the supper doldrums.This is a great use for those inexpensive chicken leg quarters, and there are packages of julienned sundried tomatoes available at the grocery store.
This summer, I ate a Tavern at Bob's in Arnolds Park Iowa. I found this recipe in an old church cookbook. I was hoping these would be like the Taverns I had a Bob's. They're not quite like them but they're good anyway. I changed it just a little to suit what I had on hand.
I hate cornbread that has sugar. I combined a couple of 'zaar recipes because I didn't have all the ingredients. This is really moist and the muffins help with portion control. This makes quite a few, so I always freeze the leftovers.
I don't generally like jello salads, but this one is different. It came from my grandma and she probably got it when the jello salads were really popular in the 50's and 60's. Mom serves this at christmas
I found a recipe for polenta veggie lasagna in my vast store of recipes I've clipped out and decided to do my own thing. The polenta is home-made (in my grandma's day it was called corn meal mush) This is also gluten free! I made my own polenta for this, using Recipe #65107
This is a wonderful recipe I adapted from some cookbook, can't remember which one. It originally had whole wheat flour but I decided I was in the mood for white and the results were a keeper. It also had dried milk, and all I had was buttermilk powder.