1 cup white cornmeal
3/4 cup milk
1 can cream corn
2 eggs
1 teaspoon soda
1 teaspoon salt
1/2 cup bacon drippings
1 cup grated cheese
1 can chopped green peppers
Beat eggs – mix in rest of ingredients as for regular cornbread. Pour 1/2 of batter in greased skillet. Spread cheese and green chilies over. Top with rest of batter.
Bake 375-degree for forty-five minutes.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.
