Type what you have

Ingredients

• ✓ flour
• butter
• milk
• cream of tomato soup
• sugar
• american cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat; stir in flour. Add milk, soup, and sugar; stir until incorporated. Heat until just about to boil; stir in cheese. Cook and stir until cheese is completely melted, but do not allow to boil.

By Clotho98

Ingredients

• ✓ flour
• butter
• margarine
• onion
• milk
• velveeta
• broccoli
• pepper

Instructions

1. 1 Melt butter in a large saucepan on medium heat. Add onion; cook and stir until onion is tender, about 5 minutes. Add flour; cook 1 minute or until bubbly, stirring constantly.
2. 2 Stir in milk. Bring to boil. Reduce heat to medium-low; simmer for 1 minute.
3. 3 Add remaining ingredients; Velveeta cheese, broccoli, and pepper. Cook until cheese is melted and soup is heated through, stirring occasionally.

By VELVEETA Cheese

Ingredients

• ✓ flour
• elbow macaroni
• tomato
• butter
• half-and-half
• chicken broth
• cheddar cheese
• cheddar cheese
• black pepper
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
3. 3 Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
4. 4 Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
5. 5 Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

By Goodfella

Ingredients

• ✓ flour
• sugar
• butter
• milk
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• huckleberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups or line cups with paper liners.
2. 2 Beat sugar and butter together in a bowl with an electric mixer until smooth; beat in milk, egg, and vanilla extract until well blended. Combine 1 ¾ cups flour, baking powder, and salt in a separate bowl; stir into batter until just moistened. Toss huckleberries with 1 tablespoon flour in a bowl to coat: fold into batter.
3. 3 Divide batter among the prepared muffin cups, filling each ⅔ full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

By Laura

Ingredients

• ✓ flour
• olive oil
• onion
• garlic
• broccoli
• water
• quinoa
• chicken bouillon
• evaporated milk
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
2. 2 Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

By mrsembee

Ingredients

• ✓ flour
• salt
• oregano
• black pepper
• italian seasoning
• garlic powder
• onion powder
• cayenne pepper
• ground beef
• evaporated milk
• white sugar
• garlic powder
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make loaf: Mix together salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper in a cup or small bowl.
3. 3 Place ground beef in a large steel mixing bowl on a sturdy surface; use your hands to blend in spice mixture. Pick up meat and throw it down with force about 20 times, kneading it after each throw. This will help meat hold together better when sliced.
4. 4 Form meat into a loaf; place on a broiler pan or baking sheet.
5. 5 Bake in the preheated oven for 1 hour and 15 minutes, rotating loaf halfway through to ensure even baking. Serve warm with sauce or allow meat to chill before slicing and reheating.
6. 6 Make sauce: Mix together evaporated milk, sugar, and garlic powder in a medium bowl. Gradually whisk in white vinegar, 1 teaspoon at a time, until thickened to your desired consistency.

By DASHRIPROCK

Ingredients

• ✓ flour
• butter
• onion
• garlic
• worcestershire sauce
• light beer
• chicken broth
• mustard
• half-and-half
• cheddar cheese
• cornstarch
• water
• salt
• pepper

Instructions

1. 1 Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
2. 2 Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
3. 3 Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.

By Sarah

Ingredients

• ✓ flour
• egg
• olive oil
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, eggs, olive oil, and salt in a bowl until combined. Add water, 1 teaspoon at a time, until a smooth, thick dough forms.
3. 3 Turn dough out onto a lightly floured work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes.
4. 4 Divide dough into 8 balls; roll and cut dough into desired pasta shape using a pasta machine.

By pho1962

Ingredients

• ✓ flour
• butter
• onion
• dill pickle
• water
• dill pickle juice
• dill
• half and half
• celery salt

Instructions

1. 1 Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
2. 2 Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
3. 3 Stir celery salt into soup and bring to a simmer.
4. 4 Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

By Captain K

Ingredients

• ✓ flour
• onion flake
• beef bouillon granules
• garlic salt
• cumin
• paprika
• chili powder
• cayenne pepper
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together onion flakes, flour, bouillon granules, garlic salt, cumin, paprika, chili powder, cayenne pepper, and sugar in a bowl.

By FoodUnlcom

Ingredients

• ✓ flour
• butter
• chicken breast
• onion
• carrot
• garlic
• chicken broth
• cheese tortellini
• chicken broth
• half-and-half
• spinach
• thyme
• garlic salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
2. 2 Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
4. 4 Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

By thedailygourmet

Ingredients

• ✓ flour
• pork sausage
• worcestershire sauce
• egg
• salt
• black pepper
• egg
• bread crumb
• oil

Instructions

1. 1 In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
2. 2 Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
3. 3 Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

By UKLAINE

Ingredients

• ✓ flour
• bacon
• butter
• margarine
• onion
• carrot
• celery
• basil
• oregano
• green onion
• chicken broth
• beer
• processed cheese food
• cheddar cheese
• garlic powder

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
2. 2 Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.

By Michelle Pope Matthews

Ingredients

• ✓ flour
• olive oil
• onion
• fava bean
• water
• water
• lemon juice
• white sugar
• salt
• dill

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onions; cook and stir until fragrant, about 1 minute. Toss in fava beans and cook until slightly tender, about 2 minutes.
2. 2 Mix 2 tablespoons water and flour together in a bowl; pour into the fava bean mixture. Add 1 cup water, lemon juice, sugar, and salt. Cover and bring to a boil. Reduce heat to low and simmer until fava beans are very tender, about 5 minutes.
3. 3 Stir dill into the fava bean mixture; continue simmering until flavors are combined, about 2 minutes. Let cool to room temperature.

By Pascale Huntsinger

Ingredients

• ✓ flour
• turbinado sugar
• crystallized ginger
• blackstrap molasses
• egg
• salt
• clove
• cinnamon
• baking soda
• ground ginger
• butter
• sugar
• all-purpose flour
• all-purpose flour
• egg yolk
• salt
• baking soda
• baking powder
• peanut butter
• brown sugar
• white sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Peanut Butter Dough: Put butter, white sugar, and brown sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 3 minutes. Mix in peanut butter, baking powder, baking soda, and salt until incorporated. Scrape down sides of bowl, then mix in egg yolk until incorporated. Add flour; mix on low speed until a dough forms. Cover with plastic wrap.
3. 3 Ginger-Molasses Dough: Put white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Scrape down sides of bowl; mix in egg until incorporated. Mix in molasses until incorporated; mix in flour until incorporated. Mix in crystallized ginger until incorporated. Scraping bowl between additions.
4. 4 Roll a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar. Set on prepared baking sheet; flatten slightly with your palm. Brush top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough, set atop disk, then use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough. Bake until edges of top cookies start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Ingredients

• ✓ flour
• butter
• yellow onion
• bacon
• bay leaf
• chicken broth
• russet potato
• marjoram
• caraway seed
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ flour
• olive oil
• onion
• bay leaf
• ginger-garlic paste
• garam masala
• turmeric
• chili powder
• water
• tomato puree
• sugar
• salt
• heavy cream
• half-and-half

Instructions

1. 1 Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
2. 2 Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
3. 3 Remove bay leaves and serve with cream if desired.

By njmom

Ingredients

• ✓ flour
• butter
• milk
• dijon mustard
• nutmeg
• salt
• black pepper
• white vinegar
• egg
• brioche bread
• deli ham
• gruyere cheese
• chive
• paprika
• tomato

Instructions

1. 1 Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
4. 4 Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
5. 5 Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

By Babel Phaedrus

Ingredients

• ✓ flour
• prosciutto
• mozzarella cheese
• lettuce
• shrimp
• cream cheese
• ham
• caper
• anchovy
• olive oil
• black olive
• mayonnaise
• tuna
• butter
• water
• bread flour
• sugar
• yeast
• milk
• milk
• salt
• egg

Instructions

1. 1 Beat eggs and salt lightly in a bowl.
2. 2 Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
3. 3 Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
4. 4 Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
5. 5 Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
7. 7 Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
8. 8 Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
9. 9 Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
10. 10 Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
11. 11 Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.

By SilviaG

Ingredients

• ✓ flour
• butter
• maple syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and maple syrup together with an electric mixer in a large bowl until smooth. Stir flour and salt together in a separate bowl; gradually mix flour mixture into butter mixture until dough is just incorporated. Form dough into walnut-sized balls; flatten gently and arrange onto a baking sheet.
3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

By NSTARK

Ingredients

• ✓ flour
• bacon
• butter
• tomato
• salt
• black pepper
• heavy cream
• cream cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving drippings in the skillet.
2. 2 Stir flour and butter into drippings, scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook and stir over medium heat until mixture begins to thicken, about 3 minutes. Stir in tomatoes, breaking them into small pieces to release juices while cooking; season with salt and pepper.
3. 3 Add heavy cream and cream cheese to tomato mixture. Reduce heat to medium-low and simmer, stirring frequently, until gravy is hot and thick, about 10 minutes. Serve with bacon.

By Bella V

Ingredients

• ✓ flour
• cornmeal
• white sugar
• salt
• water
• butter
• milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
2. 2 Stir cornmeal, sugar, flour, and salt together in a large bowl.
3. 3 Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
4. 4 Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.

By Candace Gallagher

Ingredients

• ✓ flour
• crescent roll dough
• cream cheese
• sour cherry
• cooking spray
• cinnamon

Instructions

1. 1 Lightly dust a work surface with flour. Unroll crescent dough and divide into triangles along the perforated lines.
2. 2 Spread each triangle with cream cheese.
3. 3 Drop 3 or 4 cherries on the wider portion of each crescent dough triangle. Carefully roll up each crescent, making sure the cherries stay tucked in. Fold down the ends of each roll slightly so it forms a crescent shape.
4. 4 Spray the basket of the air fryer with non stick cooking spray spray. Carefully set the croissants into the basket.
5. 5 Set air fryer to 400 degrees F (200 degrees C).
6. 6 Air fry croissants until puffed up and lightly browned, about 5 minutes. Check to make sure croissants are not sticking to each other and that they are not overly browned. Continue cooking for 2 to 3 minutes longer, making sure they do not get too done.
7. 7 Transfer croissants to a plate and sprinkle with cinnamon.

By LaDonna Langwell

Ingredients

• ✓ flour
• peach slice
• brown sugar substitute
• pecan
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange peach slices in a single layer in a baking dish. Combine brown sugar substitute, pecans, flour, and vanilla extract in a bowl until evenly mixed; spread over peach slices.
3. 3 Bake in the preheated oven until peaches are heated through, 20 to 30 minutes.

By libton

Ingredients

• ✓ flour
• chicken wing
• hot pepper sauce
• butter
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Arrange frozen chicken wings in a single layer in a shallow baking dish.
3. 3 Bake in the preheated oven for 25 minutes. Flip wings over and continue to cook until skin is crispy and meat is no longer pink at the bone, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, combine hot sauce, butter, and vinegar in a saucepan over medium heat.
5. 5 Cook and stir until butter melts, about 5 minutes.
6. 6 Whisk in flour until sauce is smooth, then continue to cook and stir until sauce is thickened, about 5 minutes more.
7. 7 Drain grease from chicken wings and let stand for 5 minutes. Transfer chicken to a large bowl and add sauce. Toss to coat.

By Jim M

Ingredients

• ✓ flour
• yellow cake mix
• egg
• butter
• cream cheese
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Mix together cake mix, 2 eggs, and 1/2 cup melted butter in a large bowl. Pour into the prepared pan.
3. 3 Beat cream cheese in another bowl until smooth. Blend in remaining 1/2 cup melted butter and 2 eggs. Gradually beat in confectioners' sugar. Pour over cake mixture already in the pan.
4. 4 Bake in the preheated oven for 1 hour. Allow to cool.

By Kathy Bliesner

Ingredients

• ✓ flour
• water
• salt
• cream of tartar
• soft drink mix
• vegetable oil

Instructions

1. 1 Bring water to a boil in a saucepan; remove from heat and set aside.
2. 2 Mix flour, salt, cream of tartar, and soft drink mix together in a large bowl; stir vegetable oil into flour mixture. Add hot water and continue stirring until dough comes together.
3. 3 When dough is cool enough to handle, turn it onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Store unused portions in refrigerator.

By Stacy Child

Ingredients

• ✓ flour
• white wine
• butter
• gruyere cheese
• cheddar cheese
• emmentaler cheese

Instructions

1. 1 Heat wine in a small saucepan over low heat until simmering.
2. 2 Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms.
3. 3 Whisk in wine until mixture is smooth. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes.
4. 4 Transfer cheese mixture into fondue pot. Keep warm over a low flame.

By MariaPeet

Ingredients

• ✓ flour
• white shoepeg corn
• yellow cornmeal
• sugar
• salt
• oil

Instructions

1. 1 Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
2. 2 Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.

By TIFF0502

Ingredients

• ✓ flour
• butter
• white sugar
• black pepper
• pea
• milk

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir flour, sugar, and pepper into the melted butter until smooth.
2. 2 Remove saucepan from heat. Stir peas and milk into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly. Reduce heat and cook at a simmer until the sauce thickens, about 10 minutes.

By Janet Gordon