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Cotton Patch Café Beanie Recipe This recipe for an old favorite is perfect for the winter months. This classic meatloaf has a crunchy cornbread topping and makes a great special-occasion main dish. (16 servings (1 loaf)) • 2 (10. 5-ounce) cans cream of chicken soup • 1 (11.5-ounce) can refrigerated crescent dinner rolls • 2 pounds ground beef • ½ cup chopped onion • 1 egg, beaten • 1 cup bread crumbs • ¾ cup cooked corn • ¾ cup chopped celery • ½ teaspoon salt Cotton Patch Cafe Honey Butter Recipe 1 stick butter, 2 tsp. honey, 4 Tbsp. flour, ⅓ cup honey confectioner's sugar, ¼ tsp. cinnamon, ⅛ tsp. nutmeg In a small saucepan over low heat, combine sugar, butter and flour. Slowly add honey and stir constantly until mixture is smooth. Remove from heat and allow to cool. In a bowl mix together cinnamon, nutmeg and confectioner's sugar. In another bowl mix together all ingredients for the bread crumb topping. Combine the two bowls together and then form into a loaf shape. Cover with plastic wrap until you are ready to put it in the oven or pop it into a freezer bag if you intend on leaving it out all week. When ready to fix, preheat oven to 375°. When it comes up to temperature, put the loaf in the oven and let it bake for 45 minutes or until a meat thermometer reads 155° when held against the center of the loaf. Let cool for 10 minutes and slice and serve!Cotton Patch Café Ranch Style Beans Recipe: Ingredients: • 2 cans (15 oz each) pinto beans, drained and rinsed well or 2 cups dried pinto beans cooked according to package directions. cfa1e77820
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