Grannys Corn Pudding
Source of Recipe
unkown
BROCCOLI AND RICE CASSEROLE
(Easily doubled)
1 1/2 cups cooked rice (1/2 cup raw rice=this)* Prepared rice ahead of making the casserole
2 pkg. frozen chopped broccoli, cooked and well drained
1 (8oz) jar cheese spread
1 medium onion
1 can Cream of chicken soup
Saute' onion in 2 Tbsp. margarine ; add cheese spread and let melt. Add other ingredients and put into casserole dish. Bake at 350 degrees for 30 minutes. You could add diced turkey, so the recipe says, but I never have.
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SIMPLE GREEN BEAN CASSEROLE
(always doubled)
2-16 oz. cans French style sliced Green beans
1-10 3/4 can Cream of Mushroom soup
1-3 oz can French Fried onion
Water chestnuts-if desired
Drain green beans and small can of water chestnut,(if you wish to use the water chestnuts-I usually don't) place this in a med. pyrex or corning ware dish. Large dish if doubled.
Bake at 350 degree oven until bubbly hot, and thickened. Pour onion rings on top of casserole return to oven and bake until they have browned.
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ZUCCHINI PIE
sister's recipe sounded good
1 can biscuits (10) or crescent rolls
1 pint spaghetti sauce
2 zucchini (10 inches approx.)
8 oz. cream cheese
1 Tbsp. butter
1 egg, beaten
Grated Mozzarella or Swiss Chesse
to cover pie
Preheat oven 350 degrees. Slice zucchini thinly. Fry in butter until tender and limp. Add sauce and stir in well. Cover bottom of a 9 inch pie pan with biscuits or crescent rolls. Pinch sides and corners together to cover pan and form crust. Spread zucchini mixture over the crust. Beat egg and cottage cheese together. Dot over and spread to cover zucchini mixture. Bake 45 minutes. Remove from oven . Cover with grated cheese. Return to over 15 minutes more
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GRANNY'S CORN PUDDING
*baked for every special occasion and very delicious
Double- for special occasions-
1 12 oz. can whole kernel corn
2 12-13oz. cans cream corn
5 eggs
1/4 cup sugar
4 Tablespoons corn starch
1 1/2 teaspoon salt
1/4 teaspoon prepared mustard
1 teaspoon minced onion
1/2 cup milk
1/2 cup melted butter
Combine cans of corn and eggs, blend well. Next add sugar, cornstarch, salt, mustard, and onion with milk, and butter last. Pour into a large oblong pyrex dish. Bake at 400 degress for 30 minutes. Stir mixture and continue cooking an additional 30 minutes. Very fluffy...Serve immediately.
Everyone's favorite!
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