Corn Casserole (Linc)

Linc's Corn Casserole

One 14 3/4 oz. Can Cream-style corn (not drained)
One 15 1/4 oz. Whole Kernel Corn w/ peppers (drained)
One Box (15oz?) Fleischmann's Corn Muffin Mix
One Cup Sour Cream (Breakstone's)
One Stick Butter (melted)
7 oz. Shredded Sharp Cheddar Cheese

Mix everything but the cheese in bowl. Pour into greased glass 9x13.

Bake 45- 50 (50) minutes, then add the cheese on top and bake another 10 minutes.
Let cool 5 minutes.

Soooooo Good!

Raspberry-Cranberry Sauce

Raspberry-Cranberry Sauce

(Don't add water)

3 cups (12 oz. package) fresh cranberries
1 (10 oz. package) frozen raspberries
1 cup sugar
Cinnamon stick

Combine ingredients in a deep saucepan. Bring to a boil, stirring constantly. Lower heat and simmer 5 minutes. Add a loose lid to keep the spatters under control, not tightly. Pour into container and store in refrigerator. This is refreshing and sparkling. Makes about 4 cups.

Linda M.

Creamy Corn Casserole

Creamy Corn Casserole

1 can (16oz.) cream-style corn
1/4 cup melted butter
1/2 cup plus 2T cornbread mix
1/4 cup water
1 medium onion, finely chopped
1 egg beaten
salt

Combine all of the ingredients and turn into a 1-1/2 quart casserole. Bake at 350 degrees for 40 minutes or until set. (Serves 6)

Livens up a "plain meat" meal.

From Linda M.

Beer Bread

Beer Bread

5 cups Self-Rising Flour
5 tablespoons Sugar
1 1/2 cups Sour Cream
1 12oz. can of Regular Beer (No LIght)

Mix, then bake in 2 greased & floured bread loaf pans for approximately for 1 hour. (Should be light golden brown when done.) Brush with a stick of melted butter on top.

Pineapple Cheese Casserole

PINEAPPLE CHEESE CASSEROLE (from my patient, Patty N. She serves at Thanksgiving)


1 20oz can chunk pineapple (drained)

3 tbsp pineapple juice

½ cup sugar

3 tbsp flour

1 cup shredded cheddar cheese

¼ cup melted butter

½ cup Ritz cracker crumbs


Drain pineapple reserving 3 tbsp juice. Combine chunks, juice, flour, sugar and cheese. Spoon mixture into greased 1 quart or 8x8 casserole dish. Combine butter and cracker crumbs. Stir well, spread over pineapple mixture. Bake at 350 for 20 to 30 minutes until brown.



**Note: If you like more of the topping, you can use more cracker crumbs and melted butter. I usually double the amount of cracker crumbs and melted butter.

Orzo Salad

Orzo Salad

1/2 - 3/4 bag of Orzo (Kroger Private Selection) cook 6 minutes.
Sundried Tomatoes 3/4 jar -chopped w/ a little oil.
Green Pepper
Yellow Pepper
Red Pepper (1/2-3/4 of them all chopped)
Frozen Peas (1/3 box Thaw. Drain in collindar. Cold. Not cooked.
Fresh Basil. (Rinse dry, roll, chop 3/4 of container)
Black Olives. -small can sliced.
Blue or Goat cheese
Mont. Jack cheese -cut in small cubes.

Salt. Pepper
Olive oil... enough to coat the pasta.
1 T. Balsamic Vinegar

Cover. Refrigerate and chill before serving.

(From Meg)

Tomato Pie

Tomato Pie

4 tomatoes (peeled or not)-- sliced
8-10 fresh basil leaves, chopped
1/3 cup chopped green onion
1 PRE BAKED deep dish pie shell
2 cups grated cheese (mozz & cheddar)
1 cup mayo
salt & pepper

Bake the pie crust as per directions on box. Layer sliced tomatoes, basil, green onion. Salt & pepper. Mix the mayo and grated cheeses and spread on top of tomatoes.. Bake 350* 30 min or so until lightly browned.

(Great side dish with steak, tenderloin or surf & turf or anything)

(from Sandy W.)