Corn Pudding
1/3 cup all purpose flour
8 cups frozen corn, thawed
2 tablespoons sugar
1 can (14-3/4 ounces) cream-style corn
1 cup milk
3 eggs
1 cup (4 ounces) shredded sharp cheddar cheese
1 tablespoon butter melted
1 tsp salt
In a large bowl, combine flour and sugar. Whisk in the milk, eggs, butter and salt. Stir in the corn, cream-style corn and cheese. Pour into a 9×13 inch baking dish coated with cooking spray. Bake uncovered, at 375º for 50-55 minutes or until a knife inserted near the center comes out clean. 12 servings.
Split Pea Soup
1 pound dried green split peas
1 teaspoon dried parsley flakes
2-1/2 quarts water
1 meaty ham bone or 2 smoked ham hocks
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1-1/2 cups chopped onion
1/4 teaspoon dried marjoram
1 cup each diced celery, carrots and potatoes
Salt to taste
In a large kettle, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Set aside ham bone until cool enough to handle. Remove meat from bone; discard bone. Cut ham into bite-size pieces. Return to soup and heat through. 12 servings (3 quarts)
Chocolate Drops
2 cups chocolate chips
4 squares white bark
2 cups butterscotch chips
1 cup creamy peanut butter
Melt in double boiler or microwave.
Add:
3 cups salted peanuts without skins
2 cups Rice Krispies
2 cups marshmallows
Drop by spoon on waxed paper. Let set and store in a cool place.
