Serves: 6 Ingredients: 6 cups summer squash, sliced ¼ cup chopped onion 1 can condensed cream of chicken soup, 1 cup sour cream 1 cup shredded carrots 8 ounces herb-seasoned stuffing mix 1 cup butter, melted Preparation: Preheat oven to 350° In a large saucepan, boil squash and onion for 5 minutes and drain. In
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Serves: 8 Ingredients: 2 eggs 1 cup sour cream 1 can (14 ounces) creamed corn 1 can (14 ounces) whole kernel corn, undrained 1 can (4 ounces) chopped green chiles, drained ½ cup (1 stick) butter, melted 1 package (8 ounces) Jiffy cornbread mix 1 cup shredded cheddar cheese, divided Preparation: Preheat oven to 350°
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Serves: 6 Ingredients: 5 small zucchini 3 tomatoes 2 onions Salt and pepper to taste Basil to taste ¼ stick butter Preparation: Preheat oven to 375° Cut zucchini, skin left on, length-wise into 4 pieces each. Cut tomatoes and onions into wedges. Arrange the vegetables in a 12″ x 7″ baking dish, alternating zucchini, tomato,
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Serves: 6 Ingredients: 1 large can (29 ounces) Peach Halves in Heavy Syrup 1 Tablespoon ground cinnamon Preparation: Preheat oven to Broil Place peach halves and syrup in a 9″ round metal cake pan, pitted side up. Sprinkle cinnamon on each peach. Broil 2 minutes or just until heated through. Watch carefully so they do
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Serves: 8 Ingredients: ½ cup butter, softened ¾ cup sugar 1 dash salt 3 large eggs, lightly beaten 1 can (20 ounces) crushed pineapple, half drained 5 slices white sandwich bread (fresh or stale), cubed Preparation: Preheat oven to 325° In mixing bowl, using electric hand mixer, cream butter and sugar, add eggs and beat.
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Serves: 6 Ingredients:1 cup flour1 teaspoon baking powder1 teaspoon salt3 large eggs, separated¼ cup whole milk1 can corn, drained2 teaspoons salad oil or butterAdditional butter for serving Preparation:Mix flour, baking powder and salt in a small bowl, set aside. In separate medium sized mixing metal or glass bowl (NOT PLASTIC), whip egg whites until foamy
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Serves: 4 Ingredients:1 cup fresh or canned corn, drained1 egg yolk, lightly beaten½ cup plus 2 tablespoons flour½ teaspoon salt½ teaspoon baking powder1 dash paprika1 egg white, beaten stiffshortening, melted Preparation:Chop the corn, drain and put in a medium sized mixing bowl. Add the beaten egg yolk. In a small bowl, sift the flour with
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Serves: 4 Ingredients: 3 cups corn meal 2 teaspoons baking powder 1 ½ teaspoons salt 1 ½ cups milk ½ cup water 1 large egg 1 medium onion, finely chopped oil for frying Preparation: Heat about 1ʺ oil to 350° in electric frying pan or stovetop. Beat together corn meal, baking powder, salt, milk, and
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Serves: 16 Ingredients: 2 cans (8 ounces each) crescent dinner rolls (8 rolls in each can) 1 package (8 ounces) cream cheese, softened 3 large eggs 1 small onion, minced (about 1/4 cup) 1 box (9 ounces) frozen chopped spinach, thawed and squeezed to drain ½ teaspoon garlic powder ¼ teaspoon salt ⅛ teaspoon pepper 1 package (4 ounces)
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Serves: 4 Ingredients: 1 cup (or 1 small jar) of artichoke hearts (about 10-12 hearts) 1 package frozen chopped spinach, thawed 4 ounces of cream cheese, softened 1/2 cup sour cream 1/4 cup grated Parmesean cheese Salt and pepper to taste 1/2 teaspoon Cayenne pepper 1 cup shredded Mozzarella cheese, divided in half 1 small
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