 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Side Dishes |
|
|
| Corn Pudding |
|
|
| INGREDIENTS: |
|
2 T. flour
1 T. salt
3 T. butter
3 eggs
2 T. sugar
2 C. corn (fresh or frozen)
1 3/4 C. milk |
|
|
| INSTRUCTIONS: |
|
| Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour mixture in buttered casserole and bake for 45 minutes at 325*. Stir once halfway through baking. When done, the pudding will be golden brown and a knife inserted will come out clean. Chopped red pepper (about the size of the corn) can also be added. |
|
|
 |
|
|
| Green Bean Casserole |
|
|
| INGREDIENTS: |
|
1 can (10 3/4 oz.) cream of mushroom soup
1/2 C. milk
Dash pepper
4 C. grean beans
1 can (2.8 oz.) French's Fried Onions |
|
|
| INSTRUCTIONS: |
|
|
| In a 1 1/2 quart casserole dish, mix soup, milk, pepper, beans and 1/2 can onions. Bake at 350* for 25 minutes or until hot. Stir. Sprinkle remaining onions over bean mixture. Bake 5 minutes longer. |
|
|
|
|
|
| Corn Filling Balls |
|
|
| INGREDIENTS: |
|
|
1 C. cut, fresh corn
3/4 C. water
3 eggs, beaten
1 T. minced onion
Salt and pepper to taste
10 oz. soft bread crumbs
8 T. butter, melted
|
|
|
| INSTRUCTIONS: |
|
1.) Cook corn in water while preparing other ingredients.
2.) Combine eggs, onion, salt, petter and soft bread crumbs. Mix well by hand. Add corn and mix well again. Shape mixture into balls.
3.) Arrange corn balls in a 9 x 13 inch baking pan. Pour melted butter over all.
4.) Bake at 350* for 20 minutes. |
|
|
 |
|
|
|
|
|
|
 |
|
|
|
|