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Scalloped Corn
Jill Kounovsky
2
1
1
2 saltine crackers
egg
cup milk
teaspoon minced dried onion
¼ teaspoon salt
dash pepper
1 (17 oz.) can cream-style corn
1 tablespoon butter
½
Put crackers into a plastic bag and crush with a rolling pin. In casserole dish, beat egg with
fork. Stir in milk, onion, salt, and pepper. Measure 2/3 cup of the cracker crumbs and add to
milk mixture. Put rest of crackers aside. Add corn to milk mixture. Put butter into a skillet;
melt on low heat. Pour over crumbs in bowl and stir to mix well. Sprinkle crumbs over corn
mixture. Bake for 1 hour at 350º.
Pea Casserole
DyVonne Nelson
½
½
½
½
cup butter
cup onions
cup celery
cup green pepper (optional)
1 bag frozen peas
1 can cream of mushroom soup
pimento
1 can water chestnuts
Sauté butter, onions, celery, and green peppers. Add peas--mushroom soup placed on top--
pimento and water chestnuts. Bake ½ hour, covered. Then stir gently and bake an
additional ½ hour, uncovered.
2
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