Cornbread

Cornbread
From: Nancy Carlisle

2 1/2-cups onion, chopped
1/4-cup melted margarine
8-oz. sour cream
1-cup shredded cheddar cheese
1 1/2-cups self-rising cornmeal
2-tbsp. sugar
2-eggs, beaten
8 1/2-0z. can cream-style corn
1/4-cup milk
1/4-cup Wesson oil
Dash of hot sauce

Sauté onions in margarine. Mix sour cream and 1/2 of the cheddar cheese with the onions and margarine; set aside. Mix the cornmeal, sugar, eggs, corn, milk, oil and hot sauce. Add the other half of the cheddar cheese and mix well. Pour into 9x12-inch greased baking dish. Spread the sour cream mixture on top of the meal mixture. Bake 25 to 30 minutes at 400 degrees or until done.

EASY HOMEMADE ROLLS

EASY HOMEMADE ROLLS
From: Martha Arms

( I ALWAYS DOUBLE THE RECIPE AND BAKE IN A 11X15 PAN WITH 1 STICK OF MELTED MARGARINE.)
1/2 CUP VERY HOT WATER ( I HEAT IN MICROWAVE)
1/2 CUP CRISCO SHORTENING - STIR TOGETHER UNTIL PARTLY MELTED

ADD:
1 TEASPOON SALT
1/4 CUP SUGAR
1 SLIGHTLY BEATEN EGG

DISSOLVE:
1 ENVELOP DRY YEAST IN
1/2 CUP WARM WATER
ADD TO ABOVE MIXTURE.

ADD:
2 CUPS SELF-RISING FLOUR
1 CUP BREAD FLOUR ( CAN JUST USE 3 CUPS
SELF-RISING IF DON'T HAVE BREAD FLOUR )

STIR UNTIL MIXED. COVER AND PUT IN REFRIGERATOR AT LEAST 2 HOURS OR OVERNIGHT.

MELT 3/4 STICK MARGERINE IN 9X13 PAN.
(RECIPE DOES NOT SAY TO KNEAD, BUT I DO JUST A FEW TIMES LIKE BISCUITS.)
ROLL OUT DOUGH TO ABOUT 1/4 INCH. CUT WITH BISCUIT CUTTER. DIP HALF OF ROLL IN THE MELTED MARGARINE IN PAN. FOLD IN HALF AND PLACE SIDE BY SIDE IN PAN WITH THE BUTTER SIDE UP. COVER AND LET RISE IN A WARM PLACE. ( I TURN THE OVEN OFF AFTER I TAKE THE MARGARINE OUT {ONLY HAVE THE OVEN ON AS LOW AS POSSIBLE TO MELT THE MARGARINE} AND PUT IN THE OVEN FOR 30-45 MINUTES TO RISE THEN TAKE OUT OF THE OVEN AND TURN UP TO 400 DEGREES.} BAKE AT 400 DEGREES FOR 12-15 MINUTES UNTIL GOLDEN BROWN.