17.
Bake Recipes
FIESTA CORN BREAD
1/4 cup Sugar
1/4 tsp Salt
1 cup All-purpose flour
1/2 cup Corn meal
1 1/2 tsp Baking powder
1 Egg, beaten
3/4 cup Milk
3 TBL Oil
4 oz Green chilies, diced — drained
2 oz Pimento, diced — drained
Method
1. Combine dry ingredients and
set aside.
2. Combine wet ingredients and
stir into dry ingredients until
moist.
3. Pour batter into a greased 8” x 8”
baking pan and bake at
425°F/218°C for 25 minutes or
until done.
Makes 6 servings.
HASHBROWN CASSEROLE
16 oz hashbrowns, frozen
1/4 cup onions, chopped
10 3/4 oz cream of chicken soup
1/4 cup sour cream
1/2 cup cheddar cheese
salt and pepper to taste
Topping:
1/2 cup cornflakes, crushed
1/4 cup butter, melted
HASHBROWN CASSEROLE
(CONT.)
Method
1. Mix together ingredients from
first section and add to a
greased 8 x 8 inch pan.
2. Sprinkle with cornflakes and
drizzle with butter.
3. Bake at 350°F/177°C for
45 minutes or until done.
Makes 4 servings.
CURRY BEEF FRIED RICE
2 cups Beef broth
1/2 cup Onion, chopped
2 tsp Curry powder
1 cup Instant rice, uncooked
Salt and pepper to taste
Topping:
1 lb Raw ground turkey or lean beef
Method
1. Mix together first five
ingredients and add to a greased
8 x 8 inch baking pan.
2. Crumble meat on top of rice
mixture and bake at
350°F/177°C for 1 hour or until
done.
Makes 4 servings.
389U_IB_25-5-02 25/5/02 10:45 Page 17
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