Mexican Cornbread
Guest Cooks: Margaret Daye & Danya Hyatt
Brown and drain:
1 lb ground beef and 1 large onion
Add to mixture above and let simmer:
1 can *Jalapeno relish
1 jar Salsa Sauce (hot, medium, or mild)
1 pkg cheddar cheese (or Mexican cheese)
Mix together:
1 cup corn meal
2 eggs, beaten
1 cup milk
¾ tsp salt
1 can cream corn
½ cup bacon drippings
Grease iron skillet or 9" x 13" Pyrex dish, sprinkle lightly
with corn meal. Pour ½ batter in skillet or dish. Spoon hamburger mixture
evenly, add remaining batter over this. Bake in preheated oven at 350º for 45-50
minutes. Let cool for 5-10 minutes before serving. Served with tossed salad,
it makes a complete meal.
* Jalapeno Relish can be purchased at BiLo's
or Piggly Wiggly (in Scottsboro).
Strawberry Dessert
1 tsp sugar
2 cups pretzels
¾ cup margarine, melted
|
Combine ingredients, press into 9" x 13" glass Pyrex pan.
Bake for 8 minutes at 400º F. |
8 oz Cream Cheese
8 oz Cool Whip
1 cup sugar
|
Beat until fluffy, spread over cooled crust. Refrigerate while
completing step three. |
2 cups boiling water
(1) 6 oz pkg Strawberry Jello
(2) 10 oz pkgs frozen Strawberries |
Mix Jello with boiling water until dissolved. Add berries, stir until thawed.
Ingredients will begin to jell (Note: I refrigerate this for ½ hour before adding to
crust). Pour over filling. Refrigerate overnight. |
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