Sour Cream Corn Bread

Ingredients:

1 cup self rising flour

1 cup yellow cornmeal
2 tbsp. sugar
½ tsp. salt
1 egg beaten
1 cup sour cream
1/3 cup milk
2 tbsp. butter or margarine, melted
1 tsp. dried minced onions

Directions:

Combine all DRY ingredients in a bowl; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8 inch square baking pan. Bake at 400 degrees for 20-25 minutes

Broccoli Casserole

Ingredients:

2 (10 ounce) packages frozen broccoli, cooked and drained

1 cup mayonnaise

1 cup grated sharp cheddar cheese

1 can condensed cream of mushroom soup

2 eggs, lightly beaten

2 cups crushed crackers

2 tbsp. butter, melted

Directions:

　

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with cooking spray.

In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with spoon. Place the mixture in the baking dish. Top with the crushed crackers and pour melted butter evenly over the crackers.

Bake for 35 minutes or until set and browned.

Crock Pot Taco Soup

Ingredients:

1 pound ground beef

1 onion, chopped

1 (16 ounce) can chili beans, with liquid

1 (15 ounce) can kidney beans with liquid

1 (15 ounce) can whole kernel corn, with liquid

1 (8 ounce) can tomato sauce

2 cups water

2 (14.5 ounce) cans peeled and diced tomatoes

1 (4 ounce) can diced green chile peppers

1 (1.25 ounce) package taco seasoning mix

Directions:

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.               
 
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Corn, Cucumber & Tomato Toss Up

Ingredients:

1/4 cup olive oil

2 -3 tablespoons red wine vinegar

1/2 teaspoon sugar

1/2 teaspoon salt (or more to taste)

1/2 teaspoon pepper

2 tablespoons chopped cilantro

2 cups fresh corn , cooked and cooled

3 large tomatoes , seeded and diced

2 medium cucumbers , seeded and diced

1/2 cup diced red onion (optional)

Directions:

For dressing: In a small bowl, whisk together olive oil, red wine vinegar, sugar, salt, pepper and cilantro. Set aside.

For salad: In a large bowl, combine corn, tomatoes and cucumber (and optional red onion).

Pour dressing over salad and toss to coat.

 

Chop Salad

Ingredients:

1 romaine lettuce heart
4 to 6 slices thick-cut bacon, cooked until crisp, cooled, and chopped
1/2 pint grape tomatoes, halved
2 carrots, peeled and thinly sliced
1 yellow bell pepper, chopped
1 English cucumber, halved lengthwise and thinly sliced
1/2 cup chopped walnuts
Coarse salt and freshly ground pepper to taste
Salad Dressing (I suggest Ranch or Blue Cheese)

Directions:

Chop the lettuce heart into 1- to 2-inch pieces. Combine it with the bacon, other vegetables, and nuts in a large bowl and toss the mixture well.

Keep the salad chilled until serving time. Then toss it again with enough dressing to lightly coat the vegetables, and season it with salt and pepper. Serves 6.

Banana Pudding

Ingredients:

3 1/2 tbsp. flour
1 1/3 cups. sugar
1 tsp. vanilla extract
1 cups. lemon juice
Dash of salt
Milk or Half & Half
Six eggs
Six to eight bananas
1 box of Vanilla Wafers

Directions:

 Mix dry ingredients together in non-stick pan. Separate egg whites from egg yolks. Beat six egg yolks with three cups of milk or Half & Half. Add to dry ingredients in pan, mixing slowly.

Cook over medium heat, stirring frequently. Add 1 teaspoon of vanilla extract while cooking. Stir until somewhat thick.

Take bananas and vanilla wafers and layer in bowl. Sprinkle each layer of bananas with a fresh lemon.

Use egg whites to make meringue. Beat on high until fluffy. Add about five to six teaspoons of sugar and a little cream of Tartar. Place in preheated oven on 400 degrees. Cook until brown.

Buttermilk Pie

Ingredients

 1 stick of butter
2 c. of sugar
2 tbsp. flour
4 eggs
1 tsp. vanilla
2/3 c. buttermilk
2 ready-made pie crusts

Directions


 Cream margarine sugar and flour together in a large bowl, then add eggs, vanilla and buttermilk. Beat well and place in frozen pie shells. Bake at 350 degrees for 45 minutes or until knife comes out clean. Makes two pies.