homemade cornbread mix

serves: 12

ingredients

cornbread mix:
1 1/3 c. flour
1 c. yellow cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt

to bake muffins:
1 1/3 c. cornbread mix
2 tbsp. butter, melted
1 egg
1/3 c. milk
3 tbsp. honey (optional, add if you like a more sweet cornbread)

instructions

cornbread mix
1.  in a medium bowl whisk together the flour, cornmeal, baking powder and salt
2.  store in an airtight container until ready to use

to bake muffins
1. preheat oven to 400 degrees F
2.  in a medium mixing bowl whisk together 1 1/3 c. cornbread mix, melted butter, egg and milk
3.  place paper muffin liners in muffin tins
4.  fill the muffin cups 1/2 of the way full
5.  bake for 15 minutes or until toothpick stuck in the center comes out clean

notes
serving size for total amount of mix is 12 muffins.  baking instructions yield 6 muffins.

*original recipe from realhousemoms.com

chicken noodle casserole

in a 1 1/2 quart casserole dish combine:
1 can cream of chicken soup
1/3 c. sour cream
1/3 c. water
1  5 oz. can boned chicken
2 tbsp. chopped parsley
2 c. cooked noodles (4 oz. uncooked)

bake at 350 degrees for 30 minutes.  top with buttered bread crumbs or corn flakes crumble. 

*i have used whole wheat noodles.  i've also diced carrots and celery.  added thyme and basil.  sauted in olive oil and added to casserole mixture before baking.
*original recipe from mom, who got it from grandma amy.

baked potato soup

4 large baked potatoes
2/3 c. butter
2/3 c. flour
6 c. milk, whole or 2%
3/4 tsp. salt
1/2 tsp. pepper
1 small onion, chopped
12 slices bacon, cut into pieces
2 c. shredded cheddar cheese
1 c. sour cream

cook bacon in large pot.  add onions and fry until bacon is done.  remove from pot and set aside.  melt butter in pot, add flour.  stir in milk and cook until smooth and thickened, stirring constantly.  add potato pulp, salt, pepper, bacon, onions and cheese.  cook until heated.  stir in sour cream.

corn chowder soup

4 medium potatoes
1 can cream style corn
1 quart milk
1 onion, chopped fine
1 tbsp. oil
diced ham

saute onion in the oil and boil the potatoes until tender.  mix all ingredients together and bring to a boil.  serve with cottage cheese or parmesan cheese on top.  serves 4.



OR


bring 2 cans (13 3/4 to 14 1/2 oz. each) chicken broth, 3 medium potatoes, peeled and diced, 1 cup smoked ham, 1 can (8 3/4 oz.) whole kernel corn and 1/4 tsp. freshly ground pepper to boil in medium saucepan.  reduce heat.  cover and simmer 15 to 20 minutes until potatoes are tender.

whisk 1/4 c. flour with 1 c. milk in bowl until smooth; whisk into corn and potato mixture.  stir in 1/4 butter, cut up.  simmer, stirring 2 minutes until butter has melted and soup has thickened.  sprinkle with fresh parsley.  makes 5 cups. 


*original recipe from mom.

lasagna

brown 1 lb. hamburger and chopped onion. 

drain and boil down 2 1 lb. cans whole tomatoes. 

add:
1  8 oz. can tomato puree
1 8 oz. can tomato sauce
1 tsp. sugar
1 tsp. italian seasoning
1 clove garlic - chopped

simmer meat and sauce 20 minutes.

boil 6 strips noodles.  put in greased pan in following order:  sauce, noodles, ricotta or cottage cheese, monterey jack or mozarella, sauce, noodles, cheeses.

bake covered for 30 minutes at 375 degrees.  let stand 5 minutes before cutting.



*original recipe from mom, who got it from aunt deann
*mom never boils noodles down first.  she just adds them raw.

manicotti

brown:
2 lbs. hamburger
2 cloves garlic

drain and add:
2 c. cottage cheese
1 tsp. salt
1/2 c. mayonnaise
8 oz. shredded mozarella

cover bottom of greased casserole dish with spaghetti sauce and mushrooms.  stuff (cooked) shells with meat mixture and place on sauce.  cover with remaining sauce.  cover with foil and bake 15 minutes covered, then uncover and sprinkle with crushed oregano and parmesan.  bake uncovered 15 minutes longer.  uses 2 pkgs. shells or may half recipe.

if using raw shells:
mix 1 c. water with 32 oz. sauce.  heat and put 1 c. sauce on bottom.  add manicotti.  cover with foil and bake 400 degrees for 60 minutes then 15 minutes uncovered.

*original recipe from mom, who got it from barbara weston.

peanut clusters

1  12 oz pkg. milk chocolate chips
1  6 oz. pkg. butterscotch chips
2 c. salted spanish peanuts

combine chips.  heat in microwave on level 4 (medium), 5-6 minutes or until melted.  stir and add peanuts.  drop by teaspoonfuls on waxed paper.  cool until set.


*original recipe from mom, who got it from grandpa reid.