Stouffer's Corn Soufflé
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2 Eggs
2 Tablespoons Cornstarch
2 Tablespoons Sugar
Salt and pepper
Nutmeg
1 Lb Creamed Corn -- Canned
1/2 Cup Sour Cream
1/2 Cup Milk

With electric mixer beat eggs until foamy.
Beat in remaining ingredients as listed.
Pour into Pam-sprayed 8" square baking dish.
Bake on center rack of preheated 400~ oven
35 minutes or until knife inserted comes out clean.

 

Hard Rock Cafe BBQ Beans

2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup cooked bacon

Preheat oven to 350 degrees.

Pour entire contents of the can of pinto beans into a casserole dish (with a lid).

Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.

Add the remaining ingredients to the dish, stir well and cover.

Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

Serves 6 to 8 as a side dish.

KFC Beans and Rice

30 ounce can of Red beans

1 teaspoon white pepper

4 tablespoons butter

1/4 teaspoon paprika dash of cayenne

dash of garlic powder

1 1/2 cups converted rice



cooked Pour beans with their liquid into a saucepan and cook over

medium heat. Add the seasonings and butter. When the mixture begins to

boil use a fork to mash 1/2 the beans. Cook for 10 to 20 minutes to

until it looks like bean paste with big beans in it. Mix in rice.

KFC Corn on the Cob

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon pepper

1/4 teaspoon Msg

melted butter

Cook the corn in hot salted water with a dash of milk till nice and

tender. When it is done dip the corn in butter and sprinkle with the

seasoning.

KFC Baked Beans

30 ounce can Navy Beans, drained

2 tablespoons water

1/2 cup ketchup

1/2 cup dark brown sugar

2 tablespoons cider vinegar

4 teaspoons minced fresh onion

4 pieces bacon, cooked and then crumbled

1/2 teaspoon dry mustard

1/4 teaspoon salt

dash pepper

dash garlic powder



Drain the navy beans and place in a microwave safe dish. Add the

precooked bacon. In a bowl combine all the other ingredients to make

a sauce. Pour the sauce over the beans and mix well. Allow them to

sit overnight in the refrigerator. When you are ready to serve them

microwave them for 5 minutes then stir and microwave again for 7

minutes or till heated through.

KFC Mashed Potatoes



2 1/2 cups Idaho Potato Flakes

1 stick Margarine

2 tablespoons Butter

2 1/2 cups Hot Water

3/4 cup Milk

1 teaspoon salt



Heat water add butter and margarine till melted. Add the sal t and

cook for 2 minutes. Add the flakes and mix till it looks like regular

potatoes. Add milk to proper consistency. Serve with gravy. Serves 6

KFC Potato Wedges

shortening for Frying

5 Baking potatoes cut into Wedges

1 cup Milk

1 egg

1 cup flour

2 tablespoons salt

1 teaspoon pepper

1/2 teaspoon MSG

1/4 teaspoon Paprika

dash of garlic powder



Preheat shortening in to 375°F. Cut the potatoes into 16 to 18 equal

side wedges. Mix the egg and milk till well blended in a big bowl.

Mix the dry ingredients into a large bowl. P ut some potatoes in the

milk and egg then into the flour mixture till well coated. Fry in

fryer for 3 minutes remove from the oil and allow them to sit for one

minute and then cook them again for 5 minutes or until cooked. It may

take up to 6 minutes.

Amy Ruth's Home-Style Southern Cuisine Corn Pudding 2 cups corn kernels (fresh, canned* or thawed frozen) 2 eggs 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 1/2 teaspoon salt 1 cup milk 1/2 teaspoon nutmeg 4 teaspoons melted butter (1/2 stick) Dash cayenne Preheat oven to 350 degrees F. Lightly grease a 1-quart baking dish. In a mixing bowl, beat the eggs. Add the melted butter, milk and sugar. Combine well. Add the remaining ingredients and mix well. Pour pudding into the the greased baking dish. Bake for 45 minutes or until a knife inserted in the center comes out clean. *If using canned corn, make sure all liquid is drained. Source: Amy Ruth's Home-Style Southern Cuisine, New York, NY