Mexican Casserole Idea With Cornmeal Balls
The Dinner Bell presents a Sunday Mexican casserole built on 2 pounds stew beef with tomatoes onions zucchini and mushrooms, topped with cornmeal balls. Directions include browning beef simmering vegetables and baking at 425F, plus a seafood salad and apple dumplings as added menu items.
MENTIONED IN THIS ARTICLE
Ida Bailey Allen
Texas
Sausages Taste Good In Summer
Summer favorites include frankfurters and hot dogs used in many ways from barbecues to indoor meals. A simple sauce blends onion, water, ketchup, brown sugar, Worcestershire, chili powder, salt, and hot sauce. cook with frankfurters briefly. Stuffed franks and kebabs offer varied flavors, while refrigerate unused franks and avoid freezing to preserve flavor.
MENTIONED IN THIS ARTICLE
Ball Park
Toasting Almonds and Cheddar‑Topped Hash
To toast almonds melt a tablespoon of butter in a skillet add about a cup of blanched nuts and brown lightly. Oil may substitute for butter. Corned beef hash and poached eggs gain new interest when you sprinkle grated cheddar cheese on the eggs.
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