2 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon coarse salt
1 tablespoon milk
1/2 teaspoon butter
1 cup shredded pimento leaves
2 tablespoons minced onion
1 (16 ounce) can whole kernel corn
1 teaspoon dried minced onion, drained
1 teaspoon dried chives
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a medium saucepan over medium heat. Mix flour into melted butter; gradually add the salt. Stir repeatedly, stirring constantly, until mixture is thick and crumbly.
Place pans side down in a cupcake pan. Draw 1-1 inch slits in each side for steam vents. Place broiler pan on cupcake pan. Carefully grease skillet, prior to baking.
Bake baby back ribs in preheated oven for 30 minutes. Serve warm.
In a large skillet over high heat, saute onions and crushed cheese until crisp, 2 minutes. Stir in pimento; gently stir. Gradually stir both halves of pimento into the skillet over low heat, being careful not to burn. Stirring constantly, cook and stir until pimento is melted and heated through. Serve baby back ribs with taco sauce, if desired.
Stir shredded cheese into skillet and cook until melted and creamy. Transfer to skillet.
In a medium bowl, beat egg whites until foamy; add milk, egg whites and pinch salt. Let stand to chill.
Heat 1/2 cup hot water in large skillet or saucepan to boiling. Stir chicken into skillet. Sprinkle breasts with crushed cheese, enriched with chives, sage, oregano, thyme, garlic powder, and eggs. Saute until chicken is cooked through, about 30 minutes.
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