1 Jiffy corn muffin mix (prepare as directed)
1/2 small can of golden corn nibblets drained
1 cup of shredded cheddar cheese
1/2 of a minced jalapeno
1 dash of garlic powder
1 dash of salt.
Stir together the muffin mix as directed. Add the next 5 ingredients & stir until combined.
Scrape this into a small iron skillet. Bake at 375 until slightly brown. Top with butter.
1 WHITE SAUCE / CHEESE SAUCE
1/4 cup Parmesan cheese
Make the white sauce recipe but substitute 1 cup of white wine for 1 cup of milk. Season with a dash of garlic powder and stir in parmesan cheese.
3 tablespoons butter
3 tablespoons flour
4 cups milk
salt and pepper
Melt butter in saucepan. Sprinkle with flour and salt & pepper. Cook while whisking with wire wisk for a couple minutes. Slowly stir in milk while continuing to whisk over medium heat. Simmer until thickened. Remove from heat.
*To make cheese sauce, add 2 cups shredded cheese and a dash of dried mustard, paprika and cayenne.
4 Servings
1 1/2 cups mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tablespoon coarsely ground black pepper
1 tablespoon creole mustard
1 teaspoon salt
1 teaspoon sugar
2 cloves garlic, minced
2 teaspoons prepared horseradish
Mix all ingredients well. Store in refrigerator.
1/2 cup bottled hidden valley ranch salad dressing
Combine all ingredients. Refrigerate.
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