"Membership at the edge of beautiful Cobbossee Stream"
Best Yet "Corn Bread" from Jude Submitted by Felicia Beardsley
3/4 cup sugar 1/2 teaspoon salt 1 1/2 cups flour 1/2 cup corn meal 1 TB. baking powder 1/2 cup butter (room temperature) 3 large eggs 1 1/2 cups cream style corn (1 can) 2 TB. green chilies and/or jalapenos 1/2 cup jack and/or cheddar cheese
Preheat oven to 350 degrees. In mixing bowl put sugar, salt, flour, corn meal, and baking powder. Cut in with pastry cutter the butter until crumbly. In another bowl, beat eggs and the rest of the ingredients. Then, add to dry ingredients and our into greased 9 X 9 pan. Bake 30 - 35 minutes or until lightly brown.
Italian Wedding Soup Recipe Submitted by Felicia Beardsley as published in Taste of Home Ground Beef Cookbook
I'm not sure where the name of this soup originated, but my aunt in Pennsylvania shared the recipe with me. Even in our hot-Florida climate, this soup always satisfies. Family and friends frequently ask me to prepare it. - Nancy Ducharme, Deltona, Florida
1 egg 1/2 cup dry bread crumbs 1 small onion, chopped 3/4 teaspoon salt, divided 1-1/4 teaspoons pepper, divided 1-1/4 teaspoons garlic powder, divided 2 pounds ground beef 2 quarts chicken broth 1/3 cup chopped fresh spinach 1 teaspoon onion powder 1 teaspoon dried parsley flakes 1-1/4 cups cooked medium pasta shells 3/4 cup grated Parmesan cheese
In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix well. Shape into 1-in. balls.
In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through. Yield: 12 servings (3 quarts).