Recipes from Home
Contributor: Sylvia Gams (from Chuck Homewood)2002 Cowley Cookbook 2 cans Mexican corngreen oniongreen pepper1 cup mayonnaiseFritos “This is so good. She used the frozen Mexacali corn and added onion and pepper, then the mayo. Right before serving, stir in a bunch of Fritos.” Printable Version
Contributor: Gloria Phister2002 Cowley Cookbook 2 large cans whole peeled tomatoes, pureed slightly in blender1 large or 2 small onions, chopped2 green onions with tops, chopped1/8 cup Season-All seasoned salt1-2 tsp. pureed jalapenos Mix together. Lasts about 2 weeks in fridge; makes 2 quarts. Printable …
Contributor: Lois Beddes2002 Cowley Cookbook 4 medium onions, sliced 1/4″ thick and separated into rings. Put in cold water and set for 30 minutes. Mix following in a small bowl: 3/4 cup flour1 egg, beaten2/3 cup milk1 tsp salt1 T vegetable oil Drain onions, pat …
Contributor: Lois Beddes2002 Cowley Cookbook Peel and slice carrots and cook until tender in salt water. Drain and add some honey and lemon juice (about a teaspoon) and margarine. Simmer for a few minutes. Good! Printable Version
Contributor: Wilma Anderson2002 Cowley Cookbook 2 slices bacon2 quarts coarsely shredded cabbage1/4 tsp saltdash of pepper2 T vinegar2 T water Fry bacon until crisp; remove from pan. Add all other ingredients to fat in pan. Cover and cook over low heat, stirring occasionally, 20 to …
Contributor: Sylvia Games2002 Cowley Cookbook 4 quarts cut-off corn1 quart of water1 cup sugar3 T salt Boil 10 minutes. cook in shallow pan, then package and freeze. Printable Version
Contributor: Beth Sibbett2002 Cowley Cookbook 1 package (8 oz) cream cheese, softened1/4 cup milk1 package (.7 oz) Italian salad dressing mix Combine ingredients, mixing until smooth. Peel variety of vegetables: carrots, cucumbers, zucchini and serve with dip. Yield: 1 1/4 cups. Printable Version
Contributor: Gloria Phister2002 Cowley Cookbook 1/3 cup butter1/2 cup chopped onion1/2 cup chopped celery1 1/3 cup minute rice (uncooked)10 ounce frozen chopped broccoli1 can cream of mushroom soup1 (8 ounce) bottle Cheez Whiz Mix together and bake at 350 degrees for 1 hour. Double for …
Contributor: Shelly McCracken2002 Cowley cookbook Saute’ until tender, but do not brown: 1/2 cup chopped celery1/2 cup chopped onion1/2 cup butter Combine and add to above ingredients: 1 can cream of mushroom soup1/2 cup water8 ounces cheese spread Heat until cheese melts. Add: 10 oz. …
Contributor: Peggy RasmussenCC Original “I got this vegetable salad from my sister Margery. There are no specific measurements, which allows you to make as much or as little as you wish.” Combine in bowl: chopped fresh broccolichopped fresh cauliflowerchopped fresh green onions Toss together, then …