Corn Pudding
The Late Virginia Anderson

2 eggs, slightly beaten
2 tablespoon sugar
1 tablespoon corn meal
1 tablespoon melted butter
1 cup milk
2 cups fresh, frozen (thawed) or whole grain corn, drain liquid
salt and pepper to taste

In a large bowl combine eggs, sugar and cornmeal. Mix well.  Add other ingredients and mix to thoroughly combine them.  Turn into buttered 9-inch pie plate or casserole dish.

Bake in a preheated 350º F. oven for about 40 minutes until filling is set and a knife inserted into it comes out clean.

Rev. Cecil C. and Virginia Anderson

Creamy Hash Brown Casserole
Doris Akers

1 pkg. (32-oz.) frozen Southern - style hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
2 cans (16-oz.) sour cream
1/2 cup butter melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups cornflakes, slightly crushed
fresh savory, optional

In a large bowl, combine potatoes, cheese, soup, sour cream, 1/4 cup butter and onion. Spread into a greased 9x13 pan. Sprinkle with paprika. Combine cornflakes and 1/4 cup butter; sprinkle on to top. Bake uncovered at 350 degrees for 50 - 60 minutes or until heated through. Garnish with savory if desired. Yield 8 - 10 servings.

Crunch Coleslaw
Shirley Palmer

6 cups shredded green cabbage*
3/4 cups shredded carrot*
6 green onions chopped
1/2 cup sliced almonds
1/2 cup lightly salted sunflower kernels
1 pkg. (3-oz.) oriental flavored ramen noodles 
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
chopped fine clove of garlic
1 cup drained chick peas

Combine cabbage, carrots, onions, almonds, sunflower seeds and chick peas.

In small bowl mix seasoning packet from ramen noodles, oil, sugar, vinegar, salt and pepper. Pour this dressing over cabbage mix and crush ramen noodles and put over top of mixed coleslaw.

*Can use prepackaged coleslaw mix with cabbage and carrots.

Potato And Squash Casserole
Pat McConnell

potatoes (sliced thinly as you would fried potatoes)
onions (sliced)
squash (sliced thinly as the potatoes)
1 pint sour cream
shredded mozzarella cheese

Spray baking dish with cooking spray.

First layer the potatoes
Then a layer of onions
Then a layer of squash
Then a layer of cheese
salt and pepper

Keep layering your baking dish but on the last layer DO NOT ADD THE CHEESE.

Cover tightly with foil and bake in oven at 350 degrees for 1 hour or until tender.

Remove and add sour cream - spread a layer over top.
Then add the shredded cheese - as much as you like - I put mine on a little heavier than I do between the layers.

Put back in oven until cheese melts.

Serve.

Note:  Any leftover is really good the next day heated up in the microwave oven.

Squash And Zucchini
Pat McConnell

1 squash sliced and quartered
1 zucchini sliced and quartered
1 sweet onion sliced
mushrooms (whole mushrooms halved or quartered)
1 medium pepper sliced

Put all ingredients into a gallon freezer bag.
Add 2 or 3 tablespoons of olive oil.
Seal bag and mix all ingredients together.
Layer onto a foil covered cookie sheet. (I spray the foil with cooking spray.)
Salt and pepper to taste.
Bake at 350 degrees for 30 to 35 minutes.

Mom's Refried Beans
Jeanette Myers

4 cups pinto beans
2 cups chopped onions
3 cloves of garlic, chopped
2 teaspoons ground cumin
Dash hot sauce
6 tablespoons bacon drippings
6 tablespoons chili powder
Salt to taste (approximately 3 teaspoons)
1 cup margarine or butter
1/2 lb. Sharp Cheddar cheese, grated

Soak beans overnight. Put in pot. Add onions, garlic, cumin and fat. Simmer 3-4 hours, stir occasionally.  Add water as needed. When beans are soft, add chili powder and salt. Mash in butter, cheese and hot sauce. Blend until smooth. Serve warm. Makes about 2 quarts.

Oven Fries
Doris Akers

4 small baking potatoes
1 tablespoon butter or margarine, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon onion powder

Scrub potatoes thoroughly. Cut each lengthwise into eight slices. Brush cut surface of potatoes lightly with butter or margarine. In a plastic bag combine Parmesan cheese, garlic salt, paprika and onion powder. Add 8 potato slices to the bag. Shake to coat, potatoes will not be completely coated. Spray an 11x7x1-1/2 inches pan with Pam. Arrange potatoes. Repeat with remaining potatoes. Bake uncovered at 400 degrees in oven for 25-30 minutes or until tender. Serves 3-4.

Pepper Slaw
Doris Akers

1 medium head cabbage
1 stalk celery
1 green pepper
1 onion
6 tablespoon white vinegar
6 tablespoon sugar
4 tablespoon salad oil
1 teaspoon salt

Chop or shred all vegetables.  Mix remaining ingredients and add to vegetables.  Stores well.  Serves 6-4.

Sweet Potatoes with Pecans
Sheryl Ebersole

3 cups mashed sweet potatoes
3/4 cup sugar
2 eggs beaten
1cup canned milk
1/4 cup margarine
1 teaspoon vanilla

Blend together in order given. Add to greased casserole.

Topping:  Mix together 1 cup brown sugar, 1/2 cup melted margarine, and 1 cup chopped pecans.

Bake at 375 degrees for 30 minutes.
Serves 6

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