Breakfast Burritos with Fluffy Eggs

Ingredients:

Burritos:

  • 3 C. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 2 tsp. salt
  • 3/4 C. shortening
  • 3/4 C. hot tap water

Filling:

  • 24 lg. eggs
  • salt and pepper, to taste
  • 2 Tbsp. Clabber Girl Baking Powder
  • 3 lg. bell peppers, diced
  • 30 oz. canned diced tomatoes and green chilies
  • 8 oz. shredded sharp Cheddar cheese
  • 16 oz. sour cream
  • 8 oz. salsa

Directions:

Burritos Preparation:

Lightly grease a large skillet; set aside. In a large mixing bowl, combine flour, baking powder and salt. Either by hand or with a pastry cutter, cut in the shortening until the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add one or two more tablespoons of shortening until it is crumbly. Add about 3/4 cup of hot water to the mixture, or just enough to make the ingredients look moist.

With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. Let the dough sit in the bowl, covering it with a dish towel, for about 1 hour.

Pull the dough apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8-inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until tortilla no longer looks doughy. Makes 1 dozen burritos.

Filling Preparation:

Crack eggs into a mixing bowl and beat the eggs. Add salt and pepper to taste. Add the Clabber Girl Baking Powder. Beat the eggs until everything is fully incorporated. Melt the butter in a large skillet over medium heat. Add the beaten egg mixture to the hot skillet and stir often until the eggs are fully cooked.

Heat diced bell peppers, tomatoes and chilies in a saucepan. Add salt and pepper, to taste.

Assembly:

Place a burrito on a plate. Spread 1-2 generous Tbsp. of sour cream in the middle. Add fluffy scrambled eggs, then bell pepper-tomato-chili mixture and top with shredded sharp Cheddar cheese. Fold the top and bottom of the burrito in towards the center, then fold the left side over the filling and roll into burrito shape.

Serve with additional sour cream and salsa.

Beef and Noodle Casserole

Beef and Noodle Casserole from Scratch with Clabber Girl Corn Starch 2

This beef and noodle casserole is an easy comfort meal that is also perfect for feeding a crowd. It’s a delicious blend of ground beef in a flavorful creamy sauce, tossed with egg noodles and topped with a blend of Italian cheeses! For sure a meal the whole family will love.

I love a good casserole and I love having casseroles as part of our meal plan. It’s a simple recipe that is great to fit in our busy schedule, but yet still having a nice meal. Perfect for a busy weekend or school night.

The egg noodles can cook in one pot at the same time as browning the ground beef. Set them aside after they are done and begin to make the sauce mixture. The sauce mixture quickly goes together. Then the cooked beef and noodles go back into the sauce and it is poured into a baking dish and topped with the cheese blend. Then bake and serve!

I love that this recipe is one that you can do different variations to change it up a bit too. Add mushrooms or bell peppers to incorporate some vegetables.

Freezer meals are also great and so helpful in the busy season of life. Make up this casserole in the 9×13, cover with foil and place in the freezer for a later time.

Beef and Noodle Casserole

Ingredients:

  • 8 oz. egg noodles
  • 2 tsp. olive oil
  • 1 lb. ground beef, I used 85% lean
  • salt and pepper to taste
  • 1 sm. onion, diced
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • 3 Tbsp. Clabber Girl Corn Starch
  • 2 ½ C. beef broth
  • ¾ C. sour cream
  • 2 C. Italian blend cheese
  •  

Directions:

In a large saucepan, cook the egg noodles al dente, just a few minutes shorter than instructed on the package. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until its browned and cook through. Season with salt and pepper to taste.

Once the ground beef is cooked, remove it from the skillet, leaving the grease in the skillet. With 85% lean, there is just the right amount of grease left. Set aside the cooked beef.

Add the diced onion and minced garlic to the pan to sauté in the grease for about 5 minutes, until soft and translucent. Add the butter in and stir around in the onion/garlic mixture until melted. Add in the Clabber Girl Corn Starch, and using a fork, stir it in continuously for about 1 minute. Add in the beef broth and in until the mixture is well combined. Mix in the sour cream and 1 cup of the cheese and stir continuously until melted and well combined. Let simmer for 3 or 4 minutes and sauce will thicken. Add the cooked ground beef back into the skillet and stir together with the sauce mixture. Add the cooked egg noodles and stir in carefully until they are well coated.

Pour into a 9×13-inch baking dish and spread evenly in the dish. Sprinkle the remaining 1 cup of cheese over top of the casserole. Bake at 375° F. for 15 minutes until cheese is melted.

Beef and Noodle Casserole with Clabber Girl Corn Starch and Italian Cheeses

Fried Chicken

Fried Chicken is such a great classic comfort food! It may be a Sunday dinner or a cookout with friends, you can never go wrong with fried chicken. Serve it with some of your favorite homestyle side dishes, vegetables or salad for a complete meal. Pair it with a glass of delicious sweet tea!

Homemade Fried Chicken with Clabber Girl

This Fried Chicken recipe is super easy and results in delicious, crispy fried chicken! For this recipe, the chicken pieces marinate in the buttermilk/hot sauce mixture overnight. Then you dip it in the batter mixture, then fry it.

Homemade Fried Chicken Recipe

Double or triple the batch, depending on what kind crowd you’ll be serving to, as fried chicken never lasts long.

Homemade Fried Chicken Dinner

Fried chicken is a great dinnertime staple when your whole family loves them! It’s a delicious and inexpensive main dish for a meal or a meat dish for a potluck/carry-in.

Fried Chicken Recipe

Ingredients for Fried Chicken:

  • 3 1/2 lbs. chicken pieces (legs, thighs, breast, wings)
  • 2 C. buttermilk
  • 2 tsp. hot sauce
  • vegetable oil, for frying
  • 2 tsp. seasoned salt
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1 C. Clabber Girl Corn Starch
  • 1 C. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 1 3/4 C. water

Directions for Fried Chicken:

Place chicken in a large plastic freezer bag. Add the buttermilk and hot sauce and seal shut. Refrigerate for at least 2 hours, or overnight.

Remove chicken from buttermilk/hot sauce mixture in freezer bag and lay out on a baking sheet to prepare for frying.

Fill a large skillet about 1/3 to 1/2 full with vegetable oil. Heat oil to 350° F.

In a small bowl, combine seasoned salt, garlic powder and pepper together. Sprinkle chicken with seasonings and set aside.

Using an 9×13-inch dish, combine Clabber Girl Corn Starch, flour, Clabber Girl Baking Powder and water. Mix until it is well combined into a batter.

Dip chicken pieces into batter a few pieces at a time. Allow the excess batter to drip off.

Using tongs, slowly place the chicken into the hot oil to fry.

Cook in small batches, turning often. Cook for about 15 to 20 minutes or until evenly browned and done. Use a meat thermometer to check the internal temperature to be 165° F.

Remove fried chicken from oil and drain on a wire rack over paper towel before serving.

Enjoy!

General Tso Chicken

Do you have a favorite Chinese take-out meal? This General Tso Chicken is so yummy and SO easy to make at home! It’s a crisp and tender chicken coated with a tangy sauce. A simple and flavorful meal that is ready in 20 minutes.

General Tso Chicken Recipe 1

Ingredients

For the Chicken Batter:

  • 1 lb. boneless, skinless chicken breast or tenderloin, cut into small cube pieces
  • 1 Tbsp. low-sodium soy sauce
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 lg. egg, beaten
  • ⅔ C. Clabber Girl Corn Starch
  • Vegetable oil, for frying chicken

For the sauce:

  • ½ C. low-sodium soy sauce
  • ⅓ C. chicken broth
  • 3 Tbsp. rice vinegar
  • ⅔ C. granulated sugar
  • 3 ½ Tbsp. Clabber Girl Corn Starch
  • 5 Tbsp. water
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 tsp. ground ginger
  • ½ tsp. red pepper flakes
  • 2 Tbsp. sesame seeds
  • 2 Tbsp. diced green onions

Directions

Prepare the chicken by cutting it into bite size cube pieces and place pieces in a mixing bowl. Add the low-sodium soy sauce, salt and pepper and mix well together. Add beaten egg. Stir so all pieces of chicken are coated in egg. Add the corn starch. Stir together until mixed well and all pieces of chicken are coated with a layer of corn starch. Set aside and let chicken marinate for about 5 minutes.

For the sauce, combine the low-sodium soy sauce, chicken broth, rice vinegar, and sugar into a medium size mixing bowl and stir together until well blended and set aside.

Create a slurry by combining the Clabber Girl Corn Starch with the water. Using a whisk, stir it together until well blended and set aside.

In a large saucepan, heat olive oil. Add the garlic, ginger, and red pepper flakes and stir together. Once you smell the garlic and ginger, it’s time to add the sauce mixture. Bring sauce to a boil, add the corn starch slurry and stir it in well and remove from heat. The sauce will thicken as it stands.

In a large pan, add about 1 ½-inches of oil. Heat on high. Once the oil is hot, add the chicken. Cook for 2 to 3 minutes or until golden brown. Remove chicken to a plate covered in a paper towel to remove excess cooking oil.

Add the fried chicken to the sauce mixture and toss until all the chicken pieces are well coated. Top with sesame seeds and green onions. Serve over cooked rice and with broccoli and/or carrots.

General Tso Chicken Recipe 2

Sweet and Sour Chicken

This Sweet and Sour Chicken recipe brings Chinese take-out home! Sweet and Sour Chicken is a family favorite that so many people love. It’s so easy to make and so delicious! Skip the take-out and make this tasty recipe right at home. If you’re looking for an easy Sweet and Sour Chicken recipe with delicious sticky, sweet and sour sauce, you’ll have to give this one a try! So good, even my pickiest eaters loved it! This recipe will definitely be one of our family favorites and be requested often.

This Sweet and Sour Chicken recipe starts out with breading the chicken pieces. Simply coating each piece in a mixture of flour and corn starch. Then dipping each piece in the egg. Then frying it to perfection.

Adding a mixture of green bell pepper and crushed pineapple gives this recipe a nice combination of extra flavors.

The Sweet and Sour Sauce is whisked all together and is a perfect balance of sweet and sour! It’s just the right amount of sauce for the breaded chicken pieces to be coated in and adding the amazing flavors to the chicken. The homemade sweet and sour sauce is what really takes this recipe over the top by adding all the amazing flavors it has.

This meal is a quick one if you’re needing to get a meal prepared in a hurry. Of course, I am always a fan of those! Prepared and on the table in 30 minutes and the whole family will love it! Enjoy a favorite take-out meal right at home!

Sweet and Sour Chicken 

Ingredients

For the Chicken: 

  • 1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces
  • 2 Tbsp. olive oil 
  • 3 Tbsp. all-purpose flour 
  • 3 Tbsp. Clabber Girl Corn Starch
  • 1 lg. egg
  • 1/4 tsp. black pepper
  • 1/3 C. green bell pepper, diced 
  • 1/4 C. crushed pineapple 
  •  

For the Sauce: 

  • 3/4 C. granulated sugar
  • 1/2 C. white distilled vinegar
  • 1/3 C. ketchup 
  • 1 Tbsp. soy sauce
  • 1 tsp. garlic powder
  • 1 Tbsp. Clabber Girl Corn Starch
  •  

Directions

In a medium bowl, add the flour and corn starch and stir to combine. Dip each piece of chicken into the flour/starch mixture so it is well coated. Repeat with remaining chicken pieces so they are all coated. 

In a large frying pan, heat the olive oil.

In a small bowl, add the egg and pepper; stir to combine. Dip each flour/starch coated piece of chicken into the egg mixture and coat well. Add the coated chicken pieces into the pan of heated oil. Cook until each piece is crispy and golden brown, about 5 minutes and reaches an internal temperature of 165° F. Once cooked, remove the chicken and drain on paper towels.

In the same pan, add the pineapple and diced green pepper and cook until pepper is cooked to soften, stirring regularly. 

In the meantime, make the sauce. Add all the sauce ingredients to a medium mixing bowl and whisk together until well blended. Add mixed sauce to a medium sauce pan and bring to a low boil for 2 minutes, then remove from heat and let set a few minutes to thicken. 

Combine the cooked chicken, sauce, and the peppers/pineapple mixture and mix together. Serve over cooked rice and with steamed vegetables for a complete meal. 

Sesame Chicken

Sesame Chicken

This Sesame Chicken recipe is so flavorful and delicious, you’ll want to add it to your meal plans. It’s one of those favorite take-out meals that can be made right at home. Pair with some vegetables and steamed rice or quinoa and you’ll have a simple, complete, and tasty meal that is budget friendly as well. You’ll love adding this easy recipe to your weekly meal plans.


This Sesame Chicken starts with pieces of chicken, I generally use chicken tenderloins or breasts and cut into bite size pieces. The pieces are then simply coated with eggs and corn starch/flour, then fried to crispy perfection and golden brown.

After the chicken is done, it is tossed in the delightful sesame sauce to create our dish and ready to serve. For best dish results, you’ll want to serve the chicken immediately, as the crispy coating will start to soften after it has been coated in the sauce.

Enjoy the sesame chicken over steamed rice with some of your favorite vegetables.

Sesame Chicken 

Ingredients:

For the chicken: 

1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces

2 Tbsp. olive oil 

3 Tbsp. all-purpose flour

3 Tbsp. Clabber Girl Corn Starch 

1 lg. egg

1/4 tsp. black pepper

2 C. cooked rice

Sauce: 

1/4 tsp. ground ginger

1 tsp. minced garlic

2 tsp. sesame seeds

1/2 C. chicken stock 

3 Tbsp. brown sugar, packed

1/2 C. low sodium soy sauce

1 Tbsp. Clabber Girl Corn Starch 

Garnish:

1- 2 Tbsp. sesame seeds, optional

1-2 Tbsp. diced green onions, top part only, optional

Directions for Sesame Chicken 

In a small bowl, add the egg and pepper and stir to combine. Add the flour and corn starch into another bowl and stir to combine. Dip each piece of chicken into the egg mixture, then roll into the flour mixture. Repeat with all the chicken pieces so they are all coated. 

In a pan, heat the olive oil. Add the coated chicken pieces to the pan. Cook until each piece is crispy and golden brown, for 5 minutes or until the middle reaches an internal temperature of 165° F. Drain the chicken on paper towels to remove any excess oil and remove any extra oil from the pan.

For the sauce, add all the sauce ingredients to a medium mixing bowl. Whisk in the corn starch until the mixture is well combined. 

Place the crispy chicken back into the pan and pour the sauce over top in the pan. Bring the mixture in the pan to a quick boil, and then simmer for 3 to 4 minute or until the sauce has just thickened. 

Served the sesame chicken over steamed rice with your favorite vegetables. Sprinkle with sesame seeds and green onions and serve. 

Guinness Pie

We’ve featured Guinness Pie in cooking classes and our First Friday local events. Our executive chef, Mandy Shook, walks you through making this pie at home. At heart, it is really a beef stew sealed inside flaky puff pastry-making a savory main dish your family will line up for!

  • 3 med. onions, sliced
  • 1 Tbsp. olive oil
  • salt and pepper, to taste
  • 1 sprig rosemary
  • 3 garlic cloves, minced
  • 1 Tbsp. unsalted butter
  • 2 stalks celery, finely sliced
  • 2 carrots, peeled and sliced
  • 1 C. mushrooms, sliced
  • 1 1/2 lbs. top sirloin
  • 1 Tbsp. all-purpose flour
  • 1 bottle (12 oz) Guinness® Beer
  • 2 C. white cheddar cheese, shredded
  • 2 sheets puff pastry
  • 1 egg, beaten

Saute onions in a large pan at medium high heat with a little salt, and pepper until slightly browned. Stir in the rosemary and the minced garlic. Add 1 Tbsp. butter. Add celery, carrots and mushrooms. Cook 2-3 minutes. Add the beef. Stir in 1 heaping Tbsp. flour. Season with a pinch of salt and pepper and pour in the Guinness. Cook over medium heat for about 2 hours until cooked down and beef is tender.

Remove from heat. Stir in 1 C. of shredded white cheddar cheese.

Roll out puff pastry to about 1/4-thick. Line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry. Pour in the stew filling. Sprinkle shredded cheddar cheese on top of stew filling. Cover with another piece of puff pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Score the top of the pie to vent. Brush with beaten egg.

Bake the pie at 350° F. for 40 minutes or until bubbly and golden.

Recipe by Executive Chef Mandy Shook. Watch the video on how to make Guinness Pie on our YouTube channel!

Chicken Pot Pie with a Cornbread Crust

Are you looking for an easy and comforting meal to make for dinner? A meal that is warm, creamy and delicious? Packed full of hearty filling of vegetables and chicken and topped with the sweet cornbread topping? This Cornbread Chicken Pot Pie is made from scratch and large enough to feed a large family with some leftovers to spare. Perfect for those cooler months when you’re craving comfort food!

Pot pies are a classic great comfort food to enjoy during the fall and winter months! The savory goodness of gravy, a mixture of vegetables, and chicken all baked together under fulfilling crust.

We are in the heart of winter here in Indiana with this unusual Polar Vortex going through. This week we have had cold temperatures reaching in the -40/-50s with the wind chill. School has been canceled, my husband’s work has been closed. We haven’t left the farm. It’s a great time to spend cooking, and we have done a lot of it. 

This homemade Cornbread Chicken Pot pie doesn’t disappoint. Quick. Simple. Tasty. A delicious all-in-one meal. 

Cornbread Chicken Pot Pie

Ingredients:

Filling:

 

  • 14 oz. frozen mixed vegetables
  • 1/4 C. butter
  • 1 C. chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. Clabber Girl Corn Starch
  • 1 C. heavy cream
  • 1/4 C. chopped onion
  • 2 C. cubed or shredded cooked chicken
  •  

    Cornbread Topping:

     

  • 1 C. yellow cornmeal
  • 1 C. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 4 Tbsp. (1/2 stick) butter, melted and cooled
  • 2 lg. eggs
  •  

Directions:

For the Filling

Place the frozen vegetables in a large sauce pan and cover with water. Over medium high heat, bring to a boil. Cook vegetables until they are tender, about 5-10 minutes. Drain and set the vegetables aside.

In a small saucepan, melt the butter. Add the chopped onions and sauté for 2-3 minutes until just barely tender. Add chicken broth, salt, pepper, flour and corn starch. Stir until well combined. Then add the cream and stir continually while cooking until the mixture thickens, about 4-5 minutes.

Pour sauce mixture over vegetables, add the cooked chicken and stir everything together until coated well with the sauce mixture. Spoon the vegetable mixture into a greased 9×13-inch baking dish and set aside.

For the Cornbread Topping

In a large mixing bowl, add the cornmeal, flour, sugar, baking powder and salt, and stir to combine together. Add the milk, melted butter and eggs. Stir together just until mixture is well blended and smooth, there may still be small lumps in the batter. Be careful not to overmix.

Spoon the cornbread mixture on top of the vegetable mixture in the baking dish. Spread out the cornbread mixture to cover the filling. Bake at 400° F. for 20 -24 minutes, until the cornbread is golden on top and a toothpick inserted in the center comes out clean.

Enjoy this Cornbread Chicken Pot Pie next time you’re looking for a hearty meal!

Barbecue Ribs

Barbecue Ribs

Grilling season is here!! Don’t you just love it when you’re driving or working outside and can smell the amazing aroma of someone grilling out? One thing that screams summer in our house is cooking on the grill! Many nights for dinner and on the weekends we are making meals on the grill.

I am a big fan of ribs as well as barbecue. Actually, when my husband and I travel, we like to find different BBQ restaurants to try out. We have been to so many awesome ones!

We like to make different kinds of barbecue meals at home too and on the grill! Barbecue ribs are definitely a family favorite in our house! All of our kids like them, so ribs go over very well.

This recipe for barbecue ribs gives you fall-off-the-bone ribs that are deliciously packed with the smoky, barbecue flavor of summer. Recipe makes about 2 cups of barbecue sauce.

Barbecue Ribs

Ingredients

  • 4-5 lbs. baby back pork ribs (approx.)
  • Your favorite rub (I use Dairy Good BBQ Rub)
  • 1 C. red wine vinegar
  • 1/2 C. hot water
  • 1/2 C. brown sugar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Worchestershire sauce
  • 1 Tbsp. papirika
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • 2 Tbsp. ketchup
  • 1/4 tsp. cayenne pepper
  • 2 Tbsp. Clabber Girl Corn Starch mixed with 1/2 C. cold water

Directions

Put ribs out on a large baking sheet. Generously apply rub to both sides of the ribs. Place the ribs on the grill and cook until tender, but not falling apart, about 1 to 1.5 hours, make up the barbecue sauce, while they are cooking.

Mix the Clabber Girl Corn Starch with the cold water and set aside.

In a medium sauce pan, combine the water and brown sugar and stir until dissolved. Bring the mixture to a boil over medium heat and cook for 3 minutes. Add the remaining ingredients, including the corn starch mixture, and mix together well. Bring the mixture back to a boil, then reduce heat and simmer for 5 minutes uncovered. Remove from heat and cool at room temperature. The sauce will then thicken.

About 20 minutes before the ribs are cooking, brush the barbecue sauce to both sides of the ribs. Layer on a heavy amount for extra barbecue flavor. Remove ribs from grill and enjoy.

Salmon Dill Deviled Eggs & Cheese Tartlets

Deviled Eggs and Cheese Tartlets

To avoid getting a grey ring around the yolks of your eggs, follow this cook method: cover eggs with cold water in a pot, bring to a boil, turn the heat off and cover for 14 minutes, plunge eggs into an ice bath until cool.

Salmon Dill Deviled Eggs

Deviled Eggs

Ingredients:

  • 12 hard-boiled eggs
  • 8 oz. salmon filet
  • 1 Tbsp. fresh minced dill
  • 1/2 C. mayonnaise
  • 1 tsp. Kosher salt

Instructions:

Salmon

In a large, straight-sided skillet, bring 3 C. of water to a boil. Reduce to simmer. Gently place salmon filet into the simmering water. Cover and cook until salmon is opaque throughout.; about 5 to 8 minutes. Remove salmon from the pan; remove the skin and allow to cool. Flake salmon into small chunks.

Filling

With a paring knife, slice each egg in half lengthwise and remove yolk. Place yolks in a medium mixing bowl. With your hands or a fork, mash egg yolks until finely crumbled. Add dill, mayo and salt and mix well. Add flaked salmon. gently stir to combine;being careful not to break up the salmon too much.

Stuff Eggs

Using a small spoon or piping bag, fill each egg half with about 1 Tbsp. of salmon filling.

Cheese TartletsCheese Tartlets

Ingredients:

  • 2 Tbsp. butter
  • 1/2 C. bread crumbs
  • 2 sm. eggs
  • 1/2 C. grated cheese
  • 1 tsp. Clabber Girl Baking Powder
  • 1/3 C. milk
  • Thawed puff pastry

Instructions:

Preheat oven to 350° F.

Cheese

Beat butter to a cream. Add bread crumbs alternately with well-beaten eggs. Stir in cheese, then add baking powder and milk.

Assemble

Line mini muffin pan with puff pastry and put a tablespoonful of cheese mixture in each. Bake at 350° F. for 20 minutes. May be served hot or cold.