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July 22, 2017
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RSF Good Grub!!

Don't know what to cook tonight?  I'll bet the boys wouldn't mind trying one of these tried and tested recipes.  Don't worry, they're fireman-proof.

PS. If you have a recipe, forward it to the web master for posting.



Veg Dump Chili - Crockpot
Feb 18, 2016
A great and easy chili.  Fills the entire black oval crockpots.  Feeds 7.  Pair with the cornbread muffins.  Takes 5-6 hours on low so plan accordingly.
Naan Bread
Mar 03, 2015
Naan Bread.  It's expensive but tastes so damn good.  Here's a way to make it your self.  Very easy.
Zack's Focaccia Bread (Thick Pizza Crust)
Sep 24, 2014
For those that have had the privilage of eating Zack Smith's (AMR Station 2) Focaccia Bread, here's the recipe.  This also works great as a thick pan pizza crust if you use a cast iron skillet.
Olive Garden Minestrone Soup
Sep 24, 2014
Here's a great Olive Garden copycat soup to have with salad and bread.  Feeds 7 for station 1.  I made it with Zack's Focaccia Bread.
Mediterranean Vegetable Spaghetti
Sep 04, 2014
From the Forks Over Knives website, this vibrant fresh tasting pasta rocks.
Slattery's Grandmother's Secret Casserole Recipe
Jul 04, 2014
It's gotten rave reviews from his crew before! Don't let this little gem of a recipe slip away!
Mushroom Stroganoff
Mar 25, 2014
Beef stroganoff for those who don't like running to the bathroom from Rich Foster's heavy cream, butter, sour cream, rich gut bomb. (You know I'm right)
Smokey Mushroom & Vegetable Stew
Oct 08, 2013
Smokey Mushroom & Vegetable Stew This is a classic "Beef Tasting" stew recipe that serves well with rolls for dipping.  It has that meat stew smell and taste without the meat.  This works well in the slow cooker started around noon.
Eggplant Pasta Sauce
Oct 08, 2013
Eggplant Pasta Sauce This is a fantastic difference from the plain old spaghetti sauce we all know so well. It's fresh and you can make it a bit spicy if you like. The eggplant makes it sweet while the capers give it just the right kick. Pasta Norma is it's name.
Roasted Vegetable Paninis
Aug 20, 2013
Many of you who remember Julie Larr will know these paninis.  Paninis are just grilled sandwhichs on Italian bread.  The possibilities are endless and open to your imagination.  Italian meats, different cheeses, seasonal vegetables... the sky's the limit.  Want to try something crazy?  Try a pear, gorganzola panini or a lemon asparagus panini.
Haskin Chicken Tortilla Soup
Aug 20, 2013
Michelle Haskin Chicken Tortilla Soup (an old family recipe)
Santa Fe Spaghetti Squash Casserole
Aug 20, 2013
Want a filling casserole dish and not lasagna?
Vegan (or healthier) Mashed Potatoes
Aug 20, 2013

Vegan Mashers

Potatoes

Cauliflower

olive oil

Almond or soy milk

salt and pepper

------------------------

This is a great way to make better mashed potatoes with 1/2 the calories and twice the taste.  Boil chopped potatoes as you would for mashing, steam equal amount of cauliflower until very tender. (Or you can add to boil pot 1/2 way through cocking potatoes).  Drain both and return to pot.  Add 3-4 TBSP olive oil, pepper and salt to taste, and enough almond or soy milk to mash/mix to creaminess.  Taste and adjust with salt.  You will wonder why you ever ate plain, butter laden, mashed potatoes before.


Corn Bread Muffins
Feb 22, 2013
Insane, non-crumbling, Corn Bread muffins (Vegan!)

1 cup flour
1 cup cornmeal
4 teaspoons baking powder
1/3 cup sugar
1/4 teaspoon salt
1/4 cup mashed potato (mashed with 1 teaspoon nondairy milk)
1/4 cup oil
1 cup nondairy milk (I use soy)

What you do:

1. Preheat oven to 425° Fahrenheit. Mix the first 5 ingredients (the dries) in one bowl.
2. Mix the mashed potato, oil and milk in another. Add all of the contents of the wet bowl to the dry bowl. Stir only until the dry ingredients are moistened.
3. Spoon into the muffin tins. Bake for 15 minutes.

4.  Makes about 8 muffins - Double for station 1 

5.  If not using a muffin tin, cook in cast iron skillet until done. - Maybe 30-40 min.

Preparation Time:
20 minutes
Cooking Time:
 
Servings:
12
Recipe Category:

Veggie Chili - Eggplant & Black beans
Feb 22, 2013

Cookoff-winning Veggie Chili

3/4 Cup frozen corn or corn from 1 ear

3 tbsp olive oil

1 medium eggplant, peeled and diced (about 3 cups)

4 cloves garlic

1 medium onion chopped

1/2 jalapeno pepper, minced (more or less to taste or if you're working with Tender Tummy Tanner)

1 TBSP cumin

1/2 TSP cinnamon

1 TSP ground coriander (though not needed)

1 TSP paprika

1/2 TSP chili powder

salt and pepper to taste

2 (15oz cans) black beans rinsed and drained

1 (14.5oz) can diced tomatoes (I like fire roasted or chilies added)

2 Cup vegetable broth

1 TBSP lime juice

2 TBSP semi-sweet chocolate chips

--------------------------------------------------------------------------------------------------

 

Serves crew of 4, double all for 6-8 people.

In a large heavy skillet, roast corn kernels over med-high heat, stirring constantly, until beginning to brown, 3-5 min.  Remove and place in Crock pot or large sauce pan.  Add 2 TBSP olive oil to skillet over Med heat and cook eggplant with a pich of salt until golden brown, about 10 min.  Add to crock pot.  Heat 1 TBSP olive oil over med. heat.  Add garlic and cook for 1 min.  Add onion and cook until translucent, about 5 min.  Stir in Jalapeno, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper.  Cook 1 min stirring frequently.  Add 1/4 cup water to pan and pour onion garlic mixture into crock pot.  Stir in tomatoes, beans, Vegetable broth, and lime juice.  Crock pot on high for 1 hour.  5 minutes before serving, add chocolate, stir to melt and mix.

Serve with cheese, avo, fresh onions cilantro.  Also, try the Vegan corn bread recipe!


Engine 2 Lasagna
Oct 01, 2012

 

RIP’S SWEET POTATO LASAGNA

Preheat oven to 400º. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

 To Assemble:

Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.

Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

---------------------

I did this and didn't have any mushrooms, broccoli or spinach.  I used some left over spaghetti squash in place of spinach and left out the shrooms and broccoli.  Also, be liberal with the seasonings and add salt.

 

1 onion, chopped

1 small head of garlic, all cloves chopped or pressed

8 ounces mushrooms, sliced

1 head broccoli, chopped

2 carrots, chopped

2 red bell peppers, seeded and chopped

1 can corn, rinsed and drained

1 package Silken Lite tofu

½ teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

2 jars pasta sauce (see E2-Approved Foods)

2 boxes whole grain lasagna noodles

16 ounces frozen spinach, thawed and drained

2 sweet potatoes, cooked and mashed

6 roma tomatoes, sliced thin

1 cup raw cashews, ground


How to cook grains
Aug 14, 2013

Have you ever wanted to try cooking something other than white rice but didn't know how to do it?

Brown Rice - 1 cup of brown rice to 2 cups of water.  Rinse your rice a few times and add the required amount of water (2 to 1).  Bring it to a boil, reduce and simmer for 45 min.  Yes, I said 45 min.  No peeking.  After 45, check and fluff with fork. 

Millet - 1 cup millet to 2 cups water or broth.  Put in into a pot together, bring to a boil and back to simmer for 20 min tightly covered.  Check to see if liquid is absorbed.  Let stand 5 min and fluff.

Bulgur Wheat - 1 cup bulgur to 2 1/2 cups water or broth.  Bring water or broth to a boil, remove from heat, add bulger, stir and let sit 30 minutes.  Strain remaining liquid and serve.

Quinoa - 1 cup quinoa to 2 cups water or broth.  Place both in pot together and bring to boil, reduce and simmer 15 minutes tightly covered.  Take lid off and finish until all water absorbed or evaporated.

Couscous - 1 cup couscous to 1 1/2 cups water or broth.  Bring water or broth to a boil, remove from heat, add couscous and let stand 5-10 minutes.

The above grains can be used in grain salads, veggie burgers, stuffed bell peppers, whatever.


Quinoa Loaf
Nov 21, 2011

Quinoa Loaf with Mushrooms and Peas

Olive Oil

8 oz sliced mushrooms

salt / pepper

1 (15oz) cal garbonzo Beans drained

3/4 cup rolled oats

2 cups cooked quinoa (about 3/4 cup before cooking)

1 cup frozen peas

1/2 cup chopped fresh parsley and/or 1 tbsp minced fresh thyme (dried works too)

10 sundried tomatoes packed in oil, drained and chopped

1 cup chopped red onion (about 1 onion, can be yellow if needed)

-------------------------------------------------------------------------------------------------------------

This feeds 4.

Make sure you have an 8 inch loaf pan (2 if doubling recipe).

Heat some olive oil in skillet, add mushrooms, salt and pepper.  Meanwhile, put beans, oats, and 1/2 cup water in food processor and pulse until almost smooth.  In large bowl combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper.  Transfer into the loaf pan gently pressing down and mounding it in the middle.  Bake @ 350 for 1 1/4 hours until golden brown and firm.  Let set for 10 min before slicing and serving.

Serve with mashed potatoes (use non-fat milk and olive oil in place of butter for healthy option)


Roasted Squash Soup
Sep 25, 2013

Roasted Squash Soup

1 medium butternut squash

2 medium onions

2 serranto peppers

Olive Oil

Vegetable Broth (or broth made from "Better than Boullion" Vegetable paste)

Spices = Brown Sugar, Cinnimon, nutmeg if you've got it, salt and pepper.

A splash of heavy cream or half and half. But not really needed.

-----------------------------------------------------------------------------------------------

Peel most of the skin from the squash, cut it, scoop out the seeds and chop it up into 1 inch pieces and place into a bowl.  Chop up onion into same size and chop stems from peppers and place in the bowl also.  Coat all with some olive oil and spread it out on a cookie sheet.  Bake at 450 for about 30 minutes checking occassionaly to make sure it's not burning.  Once tops have browned and fork easily enters squash, remove from oven.  Pour about 3 cups Veg broth into blender and scoop in squash, oinon, and peppers.  Blend until smooth.  Work in batches and pour into pot.  Add about 3 tbsp of brown sugar, 1 tsp cinnimon, 1 tsp nutmeg, 2 tsp pepper, and 1 tsp salt or more to taste.  Bring to a simmer and stir in a cup of heavy cream or half and half if you thin it needs it.


Veggie Lentil Burger
Aug 24, 2011

Veggie Lentil Burgers (Feeds 4.  Double for larger crew)

1 cup dried lentils sorted.

2 1/2 cups water

1/4 cup ketchup

1/4 tsp garlic powder

1 small onion minced

1/2 cup shredded carrots

1 cup uncooked quick-cook oats

1 large egg

1 tsp salt and 1/4 tsp pepper

(Lettuce, tomatoes, pickles and 1000 island dressing)

-----------------------------------------------------------------------

Combine lentils and water in a sauce pan and bring to a boil.  Reduce and simmer Covered for 25 min. Then, uncover and simmer 10 minutes until all liquid has been absorbed.  Add ketchup and next 7 ingrediants.  Form into patties with hands and place on wax or plastic wrap, sprinkle with a little flour and chill for at least 1 hour. 

place small amount of veg oil in a pan (or griddle) and put on medium to high heat.  Fry patties until golden brown and flip doing the same.

Again, double recipe to feed 8+.


Stuffed Bell Peppers
Aug 07, 2011

McVey's Stuffed Bell Peppers

- Enough Bell Peppers for crew. Red and Yellow add a special sweetness to it. 

- Stuffing made from Couscous or Quinoa.

- Onions, Mushrooms

- Parmasean cheese

- Spices = Garlic salt, pepper, cumin, parsley

 

Carefully core out the top of each pepper and set aside.  Prepare Couscous or quinoa using chicken boullion instead of water.  Saute the onions and shrooms in olive oil.  When the filler is cooked, place it into a bowl and add veggies, spices, and cheese.  Bake in the oven with a foil tent at 350 for about 20 minutes.  Remove tent and watch for doneness.

For you meat eaters, you can add ground turkey.  Also, always taste the filling before putting it into the pepper.  You can tweek it to your liking.


Hummus - Make your own
Jul 29, 2011

Hummus consists of a basic recipe but all you have to do to jazz it up is to add your favorite spices and seasonings.

BASIC RECIPE -

2 cloves of garlic minced in food processor

Add 1 can of drained Garbanzo Beans with salt and pepper

Add juice from 1/2 lemon

Blend the beans adding olive oil until you get the correct consistency

RECIPE IDEAS for flavors -

FIRE HUMMUS - Add more garlic, cayenne pepper, chili powder and Siracha asian hot sauce

GREEK HUMMUS - Add 1 jar artichoke hearts, 6-8 Kalmata olives

ASIAN HUMMUS - Add wasabi powder and ginger

RED PEPPER HUMMUS - Add Fire roasted red peppers and sun dried tomatoes


Meat Sauce
Jan 03, 2012
4349 Pasta Meat Sauce recipe
Ingredients
                1 lb ground beef
                1 lb sausage
                1 onion chopped
                2 cans chopped tomatoes
                1 Tbsp. Lawery’s seasoning
                1 Tsp. Garlic Salt
                1 Tbsp. Italian Seasoning
                1 Tbsp. chicken bouillon
                ¼ cup Red wine
                1 pinch sugar
                2 large cans of tomato sauce
                Olive oil
Procedure
                Sauté chopped onion in olive oil until transparent. Add both meats and brown. Drain meat and add everything else and simmer for minimum 30 mins but as long as 2 hours if time provided.

Best Salsa Ever
Jan 03, 2010

Best Salsa Ever

1 large can diced tomatoes

1 large can crushed tomatoes

1 can Hunts fire roasted tomatoes

(Mash all up in a bowl)

1 white onion diced

1 bunch cilantro

2 yellow and 2 green peppers adjusted to heat (Not ciranto peppers)

Spices = granulated garlic, lowrey's seasonsalt, pepper,

juice from 1 lime

Chipotle Tabassco if you've got it


Easy Baby Back Ribs
Oct 08, 2009

 

Easy Baby Back Ribs

First things first... This recipe is for baby back or pork back ribs because those are the best.  Don't waste your time or money on those St. Louis Style or Country Style ribs.  Baby/Pork Back ribs come from the top of the hog nearest the spine (hence, eating "High on the Hog).  They are most tender and easiest to cook and eat.

Get yourself a big casserole dish and splash in some white vinegar to tenderize the meat during cooking.  Place your ribs in the dish careful not to overlap them too much.  Here's where you baste on some of the cheap BBQ sauce (save the good stuff like Sweet Baby Rays for later) or go with a basic rib rub including brown sugar, paprika, cayenne, pepper, salt, garlic, onion and whatever else.  Cover tightly with foil and bake low and slow.  For thin ribs, go 220 degree for 3-4 hours, for thicker Costco ribs, go 300 degrees for the same time.  Always check them after 3 hours and test there "Fall off the bone" potential with a fork.

When they are done baking, transfer them to the grill set on low.  Now you can baste the ribs with your favorite BBQ sauce.  When the sauce is sticky and a bit charred, you're done.

Moistened towels at plate side add a special and necessary touch.


Schmiddys Enchies
Dec 27, 2007

 

Ok here we go,

 

All of the measurements are approximations….. I don’t really measure, I usually taste while cooking. It’s really all about the love you put into it that makes these enchies reallllllly tasty. So get ready for some love……..

 

Green Sauce – this is usually enough for two pans

 

2 cans of chicken broth

2 cans cream of mushroom soup (condensed)

 

(More/less of the following if you want)

½ white onion

4 to 5 cloves raw garlic

Jalapeno or green chilies or both

Cilantro….. making the connection yet? Anything green that can be considered from Hispanic origin.

One whole bunch or spinach….. or buy the bag - it saves time, if you get the fresh bunch wash hella good and get rid of the stems (they sometimes stay stringy and make you sterile)

 

Put it all in a blender or food processor and blend well, you may need to do two batches depending on the size of your blender/processor.

 

Bring to a boil then reduce the heat to a light simmer for no less than 30 min, stir frequently.

 

 

Stuffing

 

Any type of chicken will do, it just depends on how much work you want to make for yourself. I usually boil it with some garlic salt

1 medium tub cottage cheese

1 bag of Mexican cheese

Black olives sliced

The other ½ of onion diced fine

Cilantro

1 med can diced green chilies

or anything else you might think you would like, just check out the fridge for any leftovers…..no one will even know at this point

because of the smell from the simmering sauce

 

Mix together in a big bowl, but before you mix it try to let the chicken cool a bit.

 

I usually use flower tortillas, I have tried the corn but they fall apart really easy – if you really want to use corn try lightly frying them up first – its too much work and makes it unhealthy(er)?

 

Also, try to let the sauce cool down or you will burn your fingers

Dip the tortillas in the cooled green sauce, stuff with chicken mix and roll

Pour the leftover green sauce over the top of the enchies but not too much - they will get soggy

Top them with more shredded mexi cheese/cilantro/olives/green onion……..again anything of Hispanic decent that will make your presentation more appealing (you gotta make it look good right?!)

Everything is pretty much cooked at this point so I bake at 350 for 20-30 min till the sauce is bubbling.


Ray's Creamy Tomatoe Sauce
Oct 19, 2007
Ingredients:
 
          1 Knorr Four Cheese Sauce Pack
          1 Jar Marinara Sauce (or your preferred red sauce)
 
Optional “add-in” ingredients
 
          Browned Italian sausage
          Cooked Italian seasoned Chicken
          Mushrooms
          Zucchini
          Whatever you like in pasta sauce
 
Prep:
 
          Make Knorr sauce per directions. Once cream sauce is done add about 2/3 to 3/4 of the Marinara sauce to it and stir together. You can use as much as you want or all of it to your taste. Now you are just heating up the combined sauce until it is hot. Now you can add any other ingredients you would like to the sauce. My favorite is the chicken or sausage and cooked mushrooms. I have also used chicken or turkey sausage.
 
Usage:
 
          Top pasta with it or make a pasta bake with it.  Add salad and bread, maybe a breaded baked chicken breast if you didn’t use add-ins and you have a whole meal.

Ray's Chicken Panini's
Oct 19, 2007
Ingredients
 
            Ciabbatta rolls   (or other roll of your choice Foccocia or cheese roll work good too)
            Pesto sauce      (small jar)
            Chicken            (smaller sized breasts are good, one for each person)
            Lettuce
            Tomato
            Red onion
            Avocado
            Cheese             (your choice, recommend smoked mozzarella or provolone)
            Mayonnaise
            Flour                 (pancake mix also works)
            Italian seasoning
            Seasoned salt
            Pepper
            Olive oil
 
Prep
 
            Chicken: Dry off chicken breasts and pound flat w/meat tenderizer.  Put some flour on a plate and then put chicken in flour one at a time covering well.  You just need a light coating of the flour.  Do each chicken breast and set aside. 
 
            Sandwich:  Slice rolls and put a light layer of mayo on each side.  Toast rolls mayo side down on griddle over low heat.  You mostly just want them warm but can brown as desired.  Get all the veggies ready for the sandwich, I recommend thin slices of red onion unless you like it a lot. When rolls are done / warm, spread some pesto sauce on each side.
 
Cooking
 
Use a large flat pan to cook the chicken.  You may need two since the breasts will now be large and flat due to being pounded.  Put a small puddle of olive oil in the pan(s) and heat w/ medium heat until oil sizzles when chicken goes in.  Place all chicken in pan and move around to make sure it is evenly coated with the oil.  Let cook on one side for about a minute or so and then flip and reduce heat to low or med/low, should be sizzling very mildly.  Once flipped, season as desired with above spices.  Place lid on pan but allow for steam to escape.  Cook for a few minutes and then flip and season again as needed.  Cook until breasts are firm, it wont take too long as they are relatively thin.  Once cooked through place cheese on each piece and put lid on to melt cheese.    
 
Finale 
 
Prep all the rolls and add veggies.  Put the chicken on the roll and go for yours.  Serve with the sides of your choice.

Ray's Pasta Bake (Like Lasagna but easier)
Oct 19, 2007
Ingredients:
 
          Pasta (bowtie, twisty, or little tubes, or ???)
          Rays Creamy Tomato Sauce (with sausage and mushroom)
          Ricotta cheese (small tub)
          Mozzarella cheese grated (its cheese, more is better)
          1 Tomato diced
Olive oil
          Italian seasoning
          Pepper
          Salt
         
Prep:
 
          Boil pasta until tender to taste in a non-stick pot. Drain pasta and put back into pot. Add some olive oil and cook over medium-high heat adding seasonings and stirring. This flavors the pasta and gets rid of the rest of the moisture so casserole is not runny. Prepare Rays Creamy Tomato Sauce. In a deep casserole dish put in a layer of pasta. Cover with about half the sauce then all the ricotta and then half of the mozzarella. Put in another layer of pasta covered with the rest of the sauce and the rest of the cheese. Sprinkle a little more Italian seasoning over the cheese and put into a 375 degree oven.  All ingredients were warm so now you just need to melt the cheese and get it all hot. Bake for about 20 to 30 minutes. When I see some bubbling sauce around the edges it’s done. Then broil until cheese is browned and take out. (Watch constantly while broiling, do not burn) Top with diced tomato and serve. Yummy.

Ray's Salmon Recipe
Oct 19, 2007
Ingredients:
 
          Pasta (bowtie, twisty, or little tubes, or ???)
          Rays Creamy Tomato Sauce (with sausage and mushroom)
          Ricotta cheese (small tub)
          Mozzarella cheese grated (its cheese, more is better)
          1 Tomato diced
Olive oil
          Italian seasoning
          Pepper
          Salt
         
Prep:
 
          Boil pasta until tender to taste in a non-stick pot. Drain pasta and put back into pot. Add some olive oil and cook over medium-high heat adding seasonings and stirring. This flavors the pasta and gets rid of the rest of the moisture so casserole is not runny. Prepare Rays Creamy Tomato Sauce. In a deep casserole dish put in a layer of pasta. Cover with about half the sauce then all the ricotta and then half of the mozzarella. Put in another layer of pasta covered with the rest of the sauce and the rest of the cheese. Sprinkle a little more Italian seasoning over the cheese and put into a 375 degree oven. All ingredients were warm so now you just need to melt the cheese and get it all hot. Bake for about 20 to 30 minutes. When I see some bubbling sauce around the edges it’s done. Then broil until cheese is browned and take out. (Watch constantly while broiling, do not burn) Top with diced tomato and serve. Yummy.

Ma Ligtenberg's Potato Dish
Feb 10, 2008

 Ma Ligtenberg’s Potato Dish

2 lb bag of hashbrown potatoes
1- 16oz sour cream
2 cups mild cheddar cheese
1- can of Cream of Chicken Soup
1-sm/med brown/yellow onion (chopped to your liking)
1-cube of butter (melted)
1-cups of crushed Corn Flakes
 
Pour the hashbrown potatoes at the bottom of the dish evenly. Mix in a separate bowl the following: sour cream, onion, cheese, and the soup. Put mix on top of the potatoes evenly. Pour melted butter on top of the mix as evenly as possible. Lastly, cover entire dish with corn flakes. Bake at 350 for 50 minutes to an hour until it is golden brown on the sides of the dish. It will be very hot out of the oven so don’t get your little fingers burned. I hope you like it.
Ma Ligtenberg
 

 




Page Last Updated: Feb 18, 2016 (10:49:00)
 
 
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