Ingredients:

• 1 egg (beaten)
• 1 can cream style corn
• 1 can whole corn ( do not drain )
• 1 box cornbread mix  (Jiffy brand )
• 1 med. onion
• 1 sm. ctn. sour cream

Preparation:

Stir egg, 2 cans of corn and cornbread mix together in casserole. Saute chopped onion until tender and spread over mixture. Spread sour cream over top of onions. Top with grated cheese. Bake at 350° F ( 175° C) until golden brown, center will be slightly gooey with the edges set. Can be doubled or tripled, etc. without further adjustments.

Great for large buffets or potlucks

Ingredients:

• 2 pkgs. frozen broccoli ( chopped )
• 1 c. Ritz Crackers ( crumbled )
• 1/2 tsp. salt
• 1/2 stick margarine
• 1/2 lb. Velveeta Cheese
• 1 stick margarine

Preparation:

Cook broccoli, cool and drain. Add salt, 1/2 stick margarine and cheese. Place in greased casserole. Add cracker crumbs on top. Pour stick of margarine over this. Bake at 350° F ( 175° C ) for 20 to 30 minutes.

Ingredients:

• 2 boxes frozen broccoli ( chopped )
• 1 med. onion ( chopped )
• 1 - 8 oz. jar Cheese Whiz ( or Velveeta Cheese )
• 5 c. cooked rice
• 1 can cream of mushroom soup
• 1 stick butter

Preparation :

Combine thawed broccoli, cooked rice and heat for 3 minutes. Fold under, cream of mushroom soup and cheese. Saute onion in butter and add to rice mixture. Pour into greased casserole dish or a 9" X 13" backing dish. Bake at 350° F ( 175° C ) for 30 to 40 minutes.

Good choice for potluck.

Ingredients:

• 9 - 10 med. size potatoes
• 2 cups sour cream
• 1 sm. onion ( chopped )
• garlic salt ( optional )
• 1/2 to 1/4 cup butter or margarine ( melted )
• salt and pepper to taste
• 2-1/2 to 3 cups cheddar cheese

Variations: bacon bit, chives, ham chunks green pepper.

Preparation:

Boil potatoes just until done, do not over cook. Peel potatoes and grate into 9" x 13" pan. Grate 2-12 to 3 cups cheddar cheese. Mix all ingredients well and bake in 350° oven for 25 to 35 minutes and enjoy. Can be made ahead and frozen.

Great for large groups or a barbecue. 

Ingredients:

• 8 med. to large potatoes
• 1 sm. carton of sour cream
• 1-8 oz. cream cheese ( softend )
• 2 tbsp. chives

Preparation:

Cook potatoes and whip as though you were making mashed potatoes or whipped potatoes; season with butter, salt and pepper.Mix cream cheese, sour cream and chives; blend well. Combine sour cream mixture with potatoes. Pour into buttered 13" X 9" casserole dish. Add butter pats on top. Store in refrigerator until later use. Cook uncovered at least 20 minutes or until hot throughout.

You may add cheddar cheese or bacon bits if desired.

Preparation:

Slice eggplant thin, cut slices into eggplant. Put slices in water with 3- 4 tbsp. salt. Cover with a havy dish and let it sit 30 minutes. Take slices out and fry in pan with oil. Drain on paper towel. put in serving platter.

Sauce:

6 - 8 tomatoes

2 cloves garlic ( crushed )

Peel tomatoes, cut in small pieces, mix with garlic. Cook over med. heat until done ( 10 - 15 mins. ). Pour over eggplant and serve. 

Hint: Put tomatoes in  hot water, let sit 5 minutes, this makes it easier to peel.

• 1 head cauliflower
• 1 head broccoli
• 5 green onions
• 1 can peas (drained)
• 1-1/2 cup mayonaise
• 1 cup sour cream
• 2 tbs wine vinegar
• salt and pepper to taste

Mix salt, pepper, wine vinegar, sour cream and mayonaise in a large bowl. Chop the cauliflower and broccoli into bite size pieces. Slice green onion. Add peas, then pour mayonaise and sour cream mixture over vegetables and refrigerate over night.