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TWO CORN CASSEROLE
l/2 cup margarine
3/4 cup chopped green pepper
l/3 cup chopped onion
3 eggs, well beaten
17 oz. can cream style corn
17 oz. can whole kernel corn with liquid
8%
oz. pkg. corn muffin mix
1 cup cheddar cheese, shredded
Preheat oven to 35O'F. Saute green peppers and onion in margarine;
combine
with remaining
ingredients
except cheese. Pour into greased two (2) quart cas-
serole; sprinkle with cheese and bake 45-55 minutes in 35O'F oven. Let stand 5
minutes before serving.
Coude8y:
lllinois Cooperalive
Extension
Homemakers
FUDGE PIE
2 - 1 oz. squares semi-sweet
chocolate
1 stick margarine
1 cup sugar
l/4 cup flour
2 eggs
1 tsp. vanilla
Dash salt
l/2 cup chopped
pecans
Frozen 9" pie shell
Preheat oven to 350°F. Melt chocolate.and
margarine.
Add other
ingredients
to melted mixture.
Pour into unbaked
pie shell and
bake 35-40 minutes or until pie appears set. Serve warm with ice
cream or whipped
cream.
APPLE DES&-RT
1 - 20 oz. can apple pie filling
l/2 cup sugar
1 - 9 oz. box white cake mrx i / layer size\
1 stick margarine,
melted
l/2 cup chopped
pecans
Preheat oven to 350°F. Place in layers in greased 9" or 10" square baking dish:
apples, sugar, dry cake mix. Pour melted margarine
over top of cake mix. Bake
at 350°F for 35 minutes.
Sprinkle
with pecans. Continue
baking
15 minutes.
Serve warm.
GLORIFIED
CORN BREAD
1 cup self-rising
corn meal
l/2 cup sour cream
cup cream style corn
12 cup cooking oil
eggs
Preheat oven to 425°F. Place approximately
2 tablespoons
cook-
ing oil in 10" oven proof skillet or 8" or 9" square baking pan. Place
pan in hot oven until oil is hot. Tilt pan to coat bottom evenly. Mix
all ingredients.
Pour mixture
into hot greased pan. Bake 2C25
minutes or until go!den brown.
11
CRCP'32-1
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