The Cookbook


Monday, August 16, 2010


Corn and Green Chili Casserole

Combine and mix:

1 – 16 oz. yellow cream corn

1 C. Bisquick or Pioneer Mix

1 egg, beaten

2 T. oil

½ C. milk

1 can green chilies, chopped


Spread ½ of mix in greased 8” baking dish.

Cover mix with 3 or 4 oz. of grated cheese.

Spread remaining mixture over top of cheese and add more cheddar cheese last.

Bake at 400º for 30 minutes.

Janis Hodo, 1975

Glazed Oven Roasted Carrots

1 lb. carrots, peeled and cut into about 2” chunks and then cut in half length wise.

2 T. butter, melted

1 T. brown sugar

½ tsp. salt

½ tsp. pepper

Heat oven to 450º.

Toss carrots in butter, sugar, salt and pepper.

Place on a baking sheet or rimmed pan and bake for about 10 minutes. Stir and cook for 5-7 minutes more. This may vary depending on the thickness of your carrots. You want them tender and darkened in color.

Lynn’s Kitchen Adventures, July 2010

Corn Pudding

4 oz. softened cream cheese

15 oz. can creamed corn

¾ C. thawed frozen corn

½ C. cornmeal

½ chopped onion

2/3 C. milk

3 T. butter melted

1 egg, beaten

1 T. sugar

½ C. shredded cheddar cheese

Beat cream cheese, creamed corn, frozen corn and cornmeal and set aside. In a small pan cook onion in a little oil until tender. Then add to cheese, corn mixture. Stir in milk, melted butter, egg, sugar and cheddar cheese. Spread in a buttered 1 quart-casserole dish and bake 45-50 minutes at 350º. Let stand 10 minutes before serving.

Lynn’s Kitchen Adventures

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