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This warm and comforting side dish is fluffy, cheesy and stick-to-your-ribs good! Try it with everyday meals, but it'll be a hit at family gatherings, too. Sherry Thompson — Seneca, SC
Nutritional Facts 3/4 cup equals 329 calories, 16 g fat (9 g saturated fat), 150 mg cholesterol, 653 mg sodium, 33 g carbohydrate, 3 g fiber, 13 g protein.
Originally published as Mexican Spoon Bread in Simple & Delicious January/February 2010, p47
No More TearsTo reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
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Reviewed on Dec. 23, 2009 by medicalmom
This was absolutely the worst recipe I've made from this magazine, I'm tempted to ask for a subscription refund just for the trouble of making it. It was very dry and bland. I am wondering if it needed sugar. We took three bits and threw out the rest of the pan.
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