Sugar Land Garden Club Holiday Recipes

Corny Corn Casserole

2 eggs
1 (15 1/4 oz.) can whole kernel corn (undrained)
1 (14 ¾ oz.) can cream corn
1 (8 11/2 oz.) box corn bread mix (Jiffy)
1 stick melted butter or margarine
1 8 oz. container sour cream
1 small can green chilies (optional)
Beat eggs in a large bowl, add other ingredients and mix well. Pour into 9×13 pan that has been sprayed with Pam. Bake at 350 degrees for approximately 45 minutes.
Judy Childress


Cherry Jello Salad

1 (14.5 oz.) can red tart pitted cherries packed in water
1 cup sugar
2 (3 oz.) packages cherry jello
2 cups hot water
1 cup crushed pineapple, drained
Juice of one lemon
½ – ¾ cups chopped pecans
Heat cherries and sugar to boiling. Pour 2 cups hot water and cherry mixture over jello and stir until jello is dissolved. Add pineapple, lemon juice and pecans. Mix well and pour into a 2 quart oblong dish. Refrigerate to set. Serves 16
Judy Childress


Sweet  Potato Casserole

5 med-large yams or sweet potatoes
½ cup sugar
2 large eggs
¼ cup milk
3 Tbls. butter
1 tsp. salt

Bake yams, peel and mash. Add the next 6 ingredients and mix well. (mini marshmallows can be added to this mixture) Put yam mixture in a 9×13 glass baking dish sprayed with Pam.
Topping:
3 Tbls. softened butter
1 cup brown sugar
1 cup chopped pecans
1 cup coconut
1/3 cup flour
Mix all together and sprinkle over top of yam mixture. Bake at 350 degrees 30-45 minutes or until bubbly brown.

Patti Pearson

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