1 ¼ Cup Self Rising Cornmeal

2 Tbs Baking Powder

1 Cup Cream Style Corn

1 8 oz carton Sour Cream

2 Eggs

1/2 Cup Corn Oil

Combine corn, sour cream, eggs and corn oil. Mix well. Combine corn

meal and baking powder. Stir into corn mixture. Pour into a greased

10-inch iron skillet and bake at 400 degrees for 30 minutes or until

golden brown.


3 chicken breasts

1/2 stack Ritz crackers

1 cans cream of chicken soup

1/2 tsp. poppy seed

1/2 stick margarine, melted

1/4 soup can water

1/2 (8 oz.) carton sour cream

Boil chicken breasts, debone and then chop in bottom of large

casserole. Blend soup, water and sour cream; pour over chicken. Crush

crackers, add poppy seed and spread over chicken mixture. Pour melted

margarine over top. Bake at 350°F for 30-35 minutes. Will look bubbly

when done. Serves 4.


¾ cup sugar

6 Tablespoons cornstarch

½ tsp. salt

3 cups milk

3 egg yolks

1 Tablespoon butter

1 tsp. vanilla

Mix in pan sugar, cornstarch, and salt.

Stir in milk.

Bring to a boil.

Boil for 1 minute.

Mix half of the mixture into

Egg yolks. Gradually pour, a little at a time, about 1/2 cup of the

hot pudding into the beaten egg.

NOTE: You are doing this to raise the temperature of the egg so that

it will not separate when you add it to the sauce pan.

Quickly pour the egg mixture into the saucepan…stir quickly (I use

a whisk

Return to original mixture,

Boil again for 1 minute.

Remove add butter and vanilla.


Coconut: Just add ¾ cup coconut


Chocolate: Increase sugar to

1 ½ cups sugar

And add ½ cup cocoa