Sour Cream Cornbread

  

  

      Ingredients

 1 cup self-rising cornmeal

 1/2 cup salad oil

 2 Lg. eggs

 1 small can cream style corn 

 8-ounce sour cream                            

                       

                                 

 Directions

 1. Mix meal, oil, eggs and corn thoroughly. 

Fold in sour cream.

 2. Pour into greased muffin tin and bake at 

450 F for about 20-25 minutes. 

Glazed Kiwi Muffins

  

  

      Ingredients

 1 1/2 cups flour

 2 teaspoons baking powder

 1/2 cup sugar

 1/2 teaspoon salt

 1 egg

 1/4 cup vegetable oil

 1/2 cup skim milk

 4 kiwis, peeled and thinly sliced, then quartered

 1/8 teaspoon nutmeg

 Glaze

 1 cup powdered sugar

 2 tablespoons plus 1 teaspoon milk                           

                       

                                 

 Directions

 1. Preheat oven to 400°F degrees. 

 2. Prepare 12 regular muffin cups with cooking spray. 

 3. In a mixing bowl mix flour, baking powder, sugar, 

and salt together in a bowl. Then add egg, oil, and milk. 

Stir in kiwis and nutmeg. 

 4. Divide evenly among muffin cups, and bake for 10-15 

minutes until toothpick comes out clean.

 5. To make the glaze completely combine all ingredients 

in a bowl, then drizzle over the tops of the muffins before serving.

Blueberry Banana Pancakes

  

  

      Ingredients

 1 cup of pancake mix 

 3/4 cup water

 2 ripe bananas, peeled and sliced

 3/4 cup of blueberries

 1/4 teaspoon cinnamon

                               Cooking spray for the griddle                           

                       

                                 

 Directions

 1. Mix the pancake mix and water in a mixing bowl. 

Let stand for 5-6 minutes.

 2. Fold in the 3/4 cup of blueberries, and the cinnamon

 to the mix.

 3. Coat the surface of the griddle with cooking spray. 

 4. Pour 1/4 cup of the pancake batter into the griddle and 

cook until it turns golden brown on the side, then flip and 

brown the other side.

 5. Top with the banana slices.

Pork Cabbage Rolls

  

  

      Ingredients

 16-18 large cabbage leaves 

 1/2 cup uncooked white long-grain rice 

 8 oz. ground pork 

 1 medium onion, chopped finely 

 1/4 cup finely chopped fresh dill 

 1 clove(s) garlic, crushed 

 1 tablespoon tomato paste 

 2 teaspoons ground cumin 

 1 teaspoon ground coriander 

 1 teaspoon ground allspice 

 4 cloves garlic, quartered 

 2 medium tomatoes, chopped coarsely 

 2 14 oz. cans crushed tomatoes 

 1/4 cup lemon juice                           

                       

                                 

 Directions

 1. Discard thick stems from 12 cabbage leaves; reserve remaining leaves. 

Boil trimmed leaves until just pliable; drain. Rinse under cold water; drain. 

Pat dry with paper towels. 

 2. In a medium mixing bowl combine rice, pork, onion, dill, crushed garlic, 

paste, and spices.

 3. Place one trimmed leaf, vein-side up, on board; cut leaf in half lengthways. 

Place a level tablespoon of the pork mixture at stem end of each half; roll each 

half firmly to enclose filling. Repeat with remaining trimmed leaves..

 4. Place reserved leaves in base of wide saucepan. Place only enough rolls, 

seam-side down, in single layer, to completely cover leaves in base of saucepan. 

Top with quartered garlic, chopped fresh tomato then remaining rolls.

 5. Pour undrained tomatoes and juice over cabbage rolls; bring to a boil. 

Reduce heat; simmer, covered, 1 hour. Uncover; simmer about 30 minutes 

or until cabbage rolls are cooked through. Divide cabbage rolls and sauce 

among serving plates.