Vegetables
Desserts Main Dishes SnacksWalforf Salad- Charlene Blanton
2 apples, peeled 1/2 c. raisins 1 T. lemon juice
1 T. milk 1 c. celery, diced 1 c. chopped nuts
1/4 c. mayonnaise
Add milk to mayonnaise, mix and add sugar to taste. Mix other ingredients. Stir mayonnaise mixture into apple mixture. Serve on lettuce.
Corn Casserole- Betty Smith
1 box Jiffy cornbread mix 1 stick margarine, melted
1 (17 oz) can cream style corn
1 (17 oz) can whole kernel corn, drained
8 oz. sour cream 2 eggs 1 c. shredded cheddar cheese
Mix all ingredients together except cheese. Pour into buttered 13 x 9 pan. Bake at 350 until firm (40-45 minutes). Sprinkle cheddar cheese on top and bake 5 minutes more.
Potato Casserole- Niki Jayne
2 lb. frozen hashbrowns 1 c. sour cream
1 can cream of chicken soup 1 lg. onion, chopped
12 oz. shredded cheddar cheese
1 stick margarine
Let hashbrowns thaw. Mix all ingredients and bake at 375 for 45 minutes.