Food recipes
Layered Cornmeal Casserole (Rakott Puliszka)
Layered Cornmeal Casserole (Rakott Puliszka) Ingredients: cornmeal, degermed, unenriched, yellow bacon, meatless cheese, cottage, creamed, large or small curd cheese, parmesan, hard cheese, feta cream, sour, cultured...
Layered Cornmeal Casserole (Rakott Puliszka)
Ingredients:
cornmeal, degermed, unenriched, yellow
bacon, meatless
cheese, cottage, creamed, large or small curd
cheese, parmesan, hard
cheese, feta
cream, sour, cultured
Directions:
Place cornmeal in a saucepan with four cups of water and cook until water is absorbed; set aside.
Mix cottage cheese, crumbled feta cheese and sour cream in a bowl; set aside.
Chop bacon and cook until done and drain on paper towels.
In a square baking dish (9x9-inches), layer with half the cornmeal, half the cheese, and half the bacon.
Repeat layer and top with shredded Swiss cheese.
Bake at 325F for 30-40 minutes or until top is lightly browned.
Remove from oven and cool for 10-15 minutes before serving.
Ingredients:
cornmeal, degermed, unenriched, yellow
bacon, meatless
cheese, cottage, creamed, large or small curd
cheese, parmesan, hard
cheese, feta
cream, sour, cultured
Directions:
Place cornmeal in a saucepan with four cups of water and cook until water is absorbed; set aside.
Mix cottage cheese, crumbled feta cheese and sour cream in a bowl; set aside.
Chop bacon and cook until done and drain on paper towels.
In a square baking dish (9x9-inches), layer with half the cornmeal, half the cheese, and half the bacon.
Repeat layer and top with shredded Swiss cheese.
Bake at 325F for 30-40 minutes or until top is lightly browned.
Remove from oven and cool for 10-15 minutes before serving.