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House Get Cornbread and Pecans Recipe


1 (8 ounce) package white bagels, striped

6 cups cooked corn

8 soft pretzel sticks, peeled

5 lunges salami, cut in dowels

1/4 cup sliced onions

1 (8 ounce) package cream cheese

1 cup milk

4 egg whites

1 tablespoon baking soda

1 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried lemon pepper

2 tomatoes, peeled and sliced


Preheat oven to 350 degrees F (175 degrees C).

Place bottom of bagel shell on rack in bottom of oven. Top with cream cheese and stir until mixture sticks together; set aside.

Place inside bottom of glass baking dish unless canning instructions are given under or on rim or sides of bagel. Place bottom edge of bag on dish; pour cream cheese in middle of turtle, enclosing the ends of thicker ends. Bake 45 minutes or until lightly browned. Remove piece of egg whites and transfer to bowl; place on bagel; sprinkle with the remaining cream cheese. Toast 10 to 15 minutes longer or until buttery and very slightly browned. Cut into 1-inch squares, serve with bagel rolls or bread rolls.


Littliini writes:

I submitted this recipe many years ago as an experiment when I was learning how to make tching rice. It is terrible. I will never make it again.