GE 106631 - Manual (Page 12)

12
1 ⁄
4
cup butter
1 1 ⁄
2
cups chopped onion
8-ounce container sour cream
1
1 ⁄
2
cups grated cheddar cheese,
divided
In a skillet over medium high heat, sauté onions in butter until soft. Transfer to a
medium mixing bowl and let cool. Stir in sour cream and 1 cup of the cheddar
cheese. Set aside.
In another bowl, whisk eggs. Then add milk, muffin mix, cream corn, and pepper
sauce. Stir until mixed. Spread muffin batter into a greased 9x13-inch baking pan.
Dollop sour cream mixture over top of batter. Sprinkle remaining cheddar cheese
over all. Place in roaster oven and bake at 425ºF for 30 to 35 minutes. Let set for
5 minutes before cutting.
Cheddar Onion Cornbread
2 eggs
1 cup milk
2 8-ounce packages corn muffin mix
15-ounce can cream corn
3 drops hot pepper sauce
Gingerbread
1 ⁄
2
cup butter, softened
1 cup brown sugar
2 eggs
1 cup milk
1 cup molasses
2
1 ⁄
2
cups flour
Grease a 9x13-inch baking pan. In a large bowl, cream together butter and sugar.
Add eggs and mix well. Add milk and molasses and mix thoroughly. Add flour,
baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Beat well. Pour batter
into greased pan. Place in roaster oven and bake for 35 to 40 minutes at 350ºF
until gingerbread begins to pull away slightly from sides of pan.
Lemon Sauce
2 tablespoons cornstarch
1 ⁄
2
cup sugar
1 ⁄
8
teaspoon salt
In a medium saucepan, combine cornstarch, sugar, and salt. Blend in hot water.
Cook over medium-high heat, stirring constantly until mixture boils and is slightly
thickened. Stir in butter, juice of lemon, and grated lemon peel, mixing well until
butter is melted. Serve warm or cold over gingerbread. Makes 1
1 ⁄
2
cups.
Gingerbread with Lemon Sauce
1 ⁄
2
teaspoon baking soda
1 ⁄
8
teaspoon salt
1 tablespoon ground ginger
1 ⁄
4
teaspoon cinnamon
1 ⁄
4
teaspoon cloves
1 ⁄
4
teaspoon nutmeg
Desserts
1 cup hot water
2 tablespoons butter
Juice and grated peel from one lemon
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