Appetizers and Breads 

Banana Nut Bread

Cheese Spread on French Bread

Jalapeño Cheese Cornbread

Easy Cornbread

Cornbread Recipe #2 

Cornbread Dressing

Sausage-Cheese Balls


Banana Nut Bread
1 stick butter, softened
2 cups sugar
1/2 cup vegetable oil
4 eggs, beaten
6 bananas
3 cups flour
1/2 teaspoon salt
1-1/2 cups raisins
1-1/2 cups pecans
2 teaspoons baking soda
1-1/2 teaspoons ground allspice
2-1/2 teaspoons cinnamon

Cream together butter and sugar. Add oil, mixing well, then add eggs.

Sift flour, salt, baking soda, and spices together; add raisins and pecans.

Alternate adding to mixture small amounts of dry mixture and small amounts of bananas. Mix well.

Pour into two loaf pans and bake at 350° for one hour.

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Cheese Spread on French Bread

1 cup soft margarine
1/2 teaspoon ground
oregano
2 teaspoons dried parsley
1/2 teaspoon
garlic powder
2 cups grated
Cheddar cheese
2 cups grated
Mozarella cheese
1 teaspoon
paprika
1 teaspoon Ac'cent®
2 Tablespoons grated
Parmesan

French bread, halved and sliced into 2 inch sections

Mix all ingredients well and spread on top of slices of French bread.

Bake at 375° for ten minutes or until bubbly hot.

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Jalapeño Cheese Cornbread

1 1/2cups yellow corn meal
1 cup sour cream
2/3 cup corn oil
16 oz. cream style corn
2 eggs
one can chopped green chiles
1 Tablespoon butter
8 oz. grated sharp Cheddar cheese

Preheat oven to 350°. Mix all ingredients except cheese. Spread buter in a 9 x 14 inch baking dish. Pour half of mixture into dish and sprinkle half of cheese over mixture. Repeat layers.

Bake at 350° for 45-50 minutes.

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Easy Cornbread

1-1/2 cups self rising corn meal
2 eggs
3/4 cup
vegetable oil
one 8 oz. can
cream style corn
one 8 oz. package
sour cream
Mix all ingredients well. Pour into muffin pans and bake at 400° for 20-25 minutes.

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Cornbread Recipe #2
Also used as a base for Cornbread Dressing

1 cup yellow corn meal
1 cup all purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
one 8 oz. package
sour cream
Preheat oven to 425°. Heat an 8 inch cake pan for 3 minutes. Remove from heat and spray with nonstick vegetable spray. Meanwhile combine dry ingredients. Whisk eggs and sour cream until well combined. Stir into flour mixture. Pour into hot pan and bake at 425° for 20-25 minutes.

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Cornbread Dressing

3 cups cornbread (see Cornbread Recipe #2), crumbled
1 cup toasted white bread, crumbled or cubed
1 cup chopped onion
1 cup chopped celery
1 boiled egg, chopped
1-1/2 cans chicken broth
1 teaspoon poultry seasoning
salt and pepper

Add broth to crumbled breads and let it saturate bread. Add other ingredients and transfer to a greased casserole dish.

Bake at 350° for 45 minutes.

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Sausage-Cheese Balls

One 12 ounce roll hot pork sausage
2-1/4 cups
Bisquick
2 cups extra sharp Cheddar cheese, shredded fine
(or jalapeño jack cheese)
1/2 teaspoon garlic salt

Place all ingredients in a food processor and mix well.

Form into bite-size balls. Place on cookie sheets. Bake at 350° for 12 minutes.

May freeze prior to baking; not necessary to thaw before baking.

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