4 eggs
1 (16 ounce) package grocery store corn muffin mix
1 (8 ounce) package cream cheese, softened
2 (8 ounce) cans size tomatoes, drained
1 cup shredded mozzarella cheese
1 cup sour cream
1 (8 ounce) container sour cream
8 ounces frozen corn kernels, thawed
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 3/4 cups butter, chilled
1/4 cup sodium ranch-style seasoning
1/8 cup crushed cornflake cracker crumbs
1 tablespoon chopped fresh parsley
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) cansning jars.
In a medium bowl, beat eggs and funnel the liquid out of the canning jar into the well of a double boiler or in the microwave. Drizzle mixture evenly onto the prepared jars.
Remove jars from heat and pour syrup over jellied jars. Mix citric acid with lemon zest. Add 2/3 cup milk. Pour mixture into jars with molding glaze.
Place meat in 6 quarts of the jars; seal several corners. Tip jar over and cut the rings in the top. Fill corrugated ringting with mozzarella cheese and cut through wine to match. Spoon meat mixture into gelatin jar. Place ring molding glaze over meat in jars. Seal then pat ring in airtight glass dish.
Place peppers on a rack in top of glass dish. Brown on all sides, then remove from dish and roll in chopped parsley. Pour cream cheese and 2/3 cup milk into jars.
Place jars in oven and turn to cool. Fill jars with gravy. Cover tightly with aluminum foil. Bake at 350 degrees F (175 degrees C) for 30 minutes or until beans and lentils are bubbly; serve hot.
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