___________________________________________________ D ILL POTATO SALAD Susan Groves ___________________________________________________ 5 lbs red potatoes (washed & quartered) 4 stalks celery (finely chopped) 1/2 red onion (finely chopped) 1 1/2 c Hellman’s mayonnaise 1/4 c Dijon mustard 3 T dill weed Salt & pepper to taste DIRECTIONS: Cook potatoes for 20 minutes (boil) and drain. Assemble all ingredients in a bowl and stir together. Chill for 6 to 8 hours. And enjoy! Notes: Serves 6 to 8. Good for 4th of July and Christmas. ___________________________________________________ P OTATO CAKES I n loving memory Lula Armstrong ___________________________________________________ 2 c cold mashed potatoes 1 egg, beaten 1/4 c flour DIRECTIONS: Mix potatoes & egg in a bowl. Add flour, mix well. Mixture will be very stiff. Heat cooking oil in a frying pan. Spoon a small heap of potato into hot oil. Dip the spoon into the oil to wet it. Mash the potato heap down. Fry until the bottom is brown and flip. Place on a paper towel covered plate to dry. ___________________________________________________ 5 INGREDIENT CORN CASSEROLE Channing Rogers ___________________________________________________ 8 oz box Jiffy Cornbread mix 15 oz can whole kernel corn (drained) 15 oz can creamed corn (not drained) 1 cup sour cream 1/2 cup melted butter DIRECTIONS: Preheat the oven to 350°. Spray with cooking spray in an 8x8 baking dish. In a bowl, mix Jiffy mix, drained corn, creamed corn, sour cream, and melted butter together. Pour into a baking dish. Bake uncovered for 45-50 minutes or until lightly golden brown ___________________________________________________ C ORN CASSEROLE Sheila Niebel ___________________________________________________ 1 box Jiffy muffin mix 1 stick butter/margarine 1 can cream style corn 1 cup sour cream 2 eggs (well beaten) 1 tsp sugar DIRECTIONS: Mix all ingredients well. Pour into a baking dish which is lightly greased. Bake for 1 hour at 350°.You may want to cover it with foil towards the end.
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