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.
CHICKEN CASSEROLE
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.
Pudding
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
