Cornmeal Pancakes

Serving Size: 1


Ingredients:
1 1/2 cups Bisquick baking mix
1 1/2 cups milk
1/2 cup yellow cornmeal
1 Egg




Cooking Directions:


Beat all ingredients with hand beater until smooth.


For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease
griddle if necessary.)


Cook until pancakes are dry around edges.


Turn; cook other side until golden brown.

57 Chevy

Ingredients:

1/2 oz Vodka

1 1/2 oz Southern Comfort

1/2 oz Grand Marnier

Fill with Pineapple juice

Mixing instructions:

Shake and serve.

Baked Cheddar Toast

Serving Size: 6


Ingredients:
1 cup heavy cream 
1 cup cheddar cheese -- shredded 
1/2 teaspoon nutmeg 
1/4 teaspoon white pepper 
4 large eggs -- well beaten 
12 slices bread 




Cooking Directions:


In the top of a double boiler, combine the cream, cheddar, white pepper, 
and nutmeg. Stir over hot water until the cheese melts and the mixture is 
well blended. Remove from the heat and cool to lukewarm. Generously 
butter a large baking sheet and set aside. Cut the bread slices diagonally 
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on 
the baking sheet and bake until browned and bubbly, about 15 minutes. 
Serve hot. 

Marinated Macaroni Salad

1 (8 oz.) pkg. elbow macaroni, uncooked
3/4 c. plain or zesty Italian salad dressing
3/4 c. green peppers, chopped
1/2 c. pasteurized process American cheese, diced
1 8 oz carton sour cream
1 c. celery, chopped
3/4 c. carrots, shredded
1/4 c. onion, chopped
Bacon bits for garnish on top (Optional)
1/4 cup mayonnaise


Cook macaroni according to directions on package, drain. Rinse with cold water, drain.


Combine macaroni and salad dressing, cover and chill overnight.


Add vegetables and cheese. Mix well.


Add sour cream and mayonnaise, stir gently.


Sprinkle with bacon bits.


Makes 6 to 8 servings.

Quick Potato Salad

2 lbs. small red potatoes, cooked
1/2 cup sliced green onions
1 cup prepared Hidden Valley ranch dressing
Paprika or black pepper
Chives
Crumbled bacon


DIRECTIONS


Cut slightly cooled potatoes into 1 inch cubes (or quarters). In a large bowl, combine potatoes onions, and salad dressing; toss gently. Dust with paprika. Garnish with chives. Serve warm or at room temperature.

Green Bean Casserole

1 can cream of mushroom soup, 10 3/4 ounce


4 cups cooked green beans


1/8 teaspoon pepper


3/4 cup milk


1 1/3 cups fried onions


Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions.


Bake for about 25 minutes at 350° F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.


Serves 6.