3 eggs

2 boxes Jiffy Corn Mix

2 sticks of butter (soft)

2 cups sour cream

1 can Kernal corn (not drained)

1 can cream style corn

6 T. sugar

Mix all ingredients together. Bake at 350(F) for 45 minutes to an hour (or until golden brown).

*Mrs. Laura at school gave me this recipe. They made it one day at lunch and oh my gosh, it’ll make you emotional it’s so good:)  Mrs. Laura got it from Linda who also works in the cafeteria. She got it from her daughter’s boyfriend’s mom:)

Ingredients

• 2 tbsp olive oil
• 4 potatoes, peeled and thinly sliced
• 1 lb boneless skinless chicken breasts, cubed
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/4 tsp each garlic powder, marjoram, and basil
• 1/2 tsp basil
• 1 onion, chopped
• 2 cups frozen broccoli, cauliflower, and carrots
• 1/3 cup grated parmesan cheese

Directions

Heat olive oil in large skillet over medium high heat. Cook potatoes in oil until crisp tender. Add chicken and cook until no longer pink. Reduce heat to medium and stir in milk, soup, onion, and seasonings. Spread vegetables over the top. Cover and reduce heat to low. Simmer about 5 minutes until vegetables are tender and the dish is heated through. Sprinkle parmesan cheese
over each serving.

ENJOY!!

Ingredients

• 1 1/3 cups all-purpose flour
• 1 stick (4 ozs.) cold butter, cut into 7 or 8 pieces
• 1 tsp. salt (less if you use salted butter)
• 1 tbl. sugar, optional
• 1/4 cup ice water

Directions

1. Use steel blade. Place all ingredients in work bowl except the ice water, first cutting butter into 7 or 8 pieces. Have the ice water measured and set aside.

2. Process until butter is about the size of large peas (7 to 10 one-second pulses) Do not overblend. Stop.

3. With the machine running, pour ice water through the feed tube in a steady stream. Stop processing as soon as the dough forms a ball to ensure tender, flaky pastry. It just takes a second or two.

4. This dough may be used immediately or wrapped in plastic wrap and chilled, if desired.

Source: The Advocate (Baton Rouge) and Cuisinart booklet

Ingredients

• 1/4 cup ricotta
• RICOTTA AND HAM VARIATION:
• 1/2 tsp. snipped fresh dill
• 1/4 cup crumbled feta cheese
• 2 slices prosciutto
• 1/4 cup sliced roasted red sweet peppers
• FETA AND PROSCIUTTO VARIATION:
• Olive oil
• 1 round Anytime Calzones Dough* or 7-inch round of unbaked pizza dough
• 4 or 5 1/4-inch-thick potato slices
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. snipped chives
• 1-1/2 oz. good quality smoked ham, thinly sliced

Directions

*Calzone Dough http://recipesunlimited.barefootkat.com/recipe.php?recipeid=1960

1. Preheat oven to 400 degrees F. For each calzone, place potato slices in single layer on microwave-safe plate. Cover with plastic wrap; vent. Micro-cook on high (Full power) 2 to 3 minutes or until tender. Remove wrap; cool.
2. On lightly floured surface, place round of calzones dough. Layer potato slices on half of dough circle, to within 1-inch of edges. For Feta and Prosciutto Variation, layer red sweet peppers, prosciutto, feta cheese, and fresh dill. For Ricotta and Ham Variation, in a small bowl combine ricotta, Parmesan cheese, and chives. Spread ricotta mixture evenly over potato slices. Top with ham.
3. Moisten edges with water. Fold dough in half over filling. Seal. Place calzone on lightly greased baking sheet. Brush with olive oil.
4. Bake in preheated oven for 25 minutes or until golden. Serves 4 to 6.

Ingredients

• 7 lbs. apples or (6 cups apple sauce)
• 3 lbs. brown sugar
• 1 cup vinegar or cider
• 2 tbsp. cinnamon

Directions

Cook apples until soft & press through sieve. Add rest of ingredients & put in oven. Bake 3 ½ hours at 350. Stir occasionally. Pour into jars and seal. Makes 5 qts.