Corn Pudding

1 can cream style corn

1 egg

1/2 cup milk

1/4 cup sugar

1 tbsp. flour

1 tbsp butter (melted)

1/4 tsp salt

1/4 tsp vanilla

Mix the egg, milk, sugar and flour.  Mix in the butter,

salt and vanilla.  Pour in baking dish and bake at 350

degrees for about 1 hour.

 

(For the dinner I made 3 recipes.  In one of them I used

just regular corn (drained).  It depends on what you like.

This recipe came to me from Lorie Davis

many years ago. It is delicious. -Linda Sirles

Broccoli and Cauliflower Salad

1 bunch broccoli
a bunch of carrots
1 head cauliflower
1 Tbsp. onion flakes
1lb. Bacon, cut and fried (I just throw in a handful of crumbled bacon you buy for salads)
1 pkg. Snyders bbq or honey mustard pretzels (I think they've discontinued the BBQ ones)
Chop broccoli, Cauliflower, and Carrots into bite sized pieces. Add bacon and onions. Make dressing and add to vegetables.
Dressing
1 1/2 cups mayonnaise (I usually use only one cup)
1/4 cup parmesan cheese
1/3 cup sugar (I usually use 1/4 cup)
Blend it all together and pour on the veggies. Let it sit for a few hours. Just before serving, add the pretzels.

Tuscan Bruschetta

I love this super easy recipe! It goes great on the side of chicken or pasta, or makes a great snack. I usually substitue whatever ingredients I have on hand and it doesn't seem to matter much in taste. This recipe also calls for a little food processor to chop everything up, but you can chop by hand easily.

Tuscan Bruschetta

Bruschetta Topping:
1 Cup Cherry Tomatoes

1/4 Cup Red Onion

2 Tablespoons Olive Oil

1 Teaspoon Balsamic Vinegar

½ Cup Fresh Basil Leaves (or use dried)

Salt and pepper to taste

Tuscan Bean Spread:

1 (15 oz) Can Cannellini Beans, drained and rinsed (white kidney beans found in bean aisle)

1/4 Cup Loosely Packed Parsley Leaves (or use dried)

2 Tablespoons Lemon Juice

1 Tablespoon Olive Oil

1 Garlic Clove

Salt and pepper to taste

 1 Loaf French Bread (I've also used wheat bread)

2 Tablespoon Olive Oil

To make the Bruschetta Topping
Place all ingredients in food processor and pulse until tomato mixture is uniform in size. Pour into a small bowl and set aside.

To make the Tuscan Bean Spread
Using the same bowl (no need to wash), add all the ingredients for the bean spread, pulse until the mixture is smooth.

Assemble the Bruschetta
Cut the French bread into ½ inch thick slices, brush with olive oil and grill on each side until lightly golden brown. Spread the bean mixture on the grilled bread and top with the bruschetta mixture.

Mexican Rice

3 Tbsp. vegetable oil
1 c. uncooked long-grain rice
¼ c. chopped onion
1 tsp. garlic salt
½ tsp. ground cumin
½ c. tomato sauce
2 c. chicken broth

Heat oil in a large saucepan over medium heat and add rice and onion.  Cook, stirring constantly, until rice is puffed and golden.  While rice is cooking, sprinkle with salt and cumin (I add some chili powder).  Stir in tomato sauce and chicken broth; bring to a boil.  Reduce heat to low, cover and simmer for 20 to 25 minutes.  Fluff with a fork.