Recipe for...Beans and Wieners under Cornbread


Recipe for... bread recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Beans and Wieners under Cornbread This recipe is rated : 0 Recipe Ingredients 2 (12 ounce) package all-beef wieners 4 (16 ounce) cans vegetarian beans 1/4 cup catsup 2 tablespoons Dijon-style mustard 2 tablespoons dark brown sugar 2 tablespoons dark molasses 2 teaspoons hot-pepper sauce 2 scallions, including part of the green, chopped 2 tablespoons olive oil 1 1/3 cups yellow cornmeal 2/3 cup all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk Cooking Procedures Preheat oven to 350 degrees F. Brown wieners in skillet. Cut diagonally into 1-inch pieces. Mix beans, catsup, mustard, sugar, molasses and pepper sauce in 13 x 9-inch baking dish. Stir in wieners. (This much can be fixed ahead and refrigerated.) Meanwhile, saut� green onion in oil until soft. Set aside. Whisk cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in green onion with oil. Mix eggs and milk in small bowl. Stir into flour mixture until smooth and spoon over casserole. Bake for 30 minutes or until golden brown. Let cool 10 to 15 minutes before serving.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: which to do it. And it pays. There are books to teach you books which treat of the kitchen as a laboratory for preparing the chemical compounds necessary to preserve and foster life, but which so far, I am afraid, have not found many readers among our sex. Meanwhile the hints I give you may help a- little to pave the way. The following will furnish you with a rough estimate of the LETTER II 11 nutritive values we have in our principal food-materials as to nitrogen (albuminoids) and carb
© 2008