CARROT SOUFFLE 3 cups cooked, mashed carrots 3 tbsp flour 3 beaten eggs 1 stick melted butter or oleo
1 cup sugar 1/2 tsp cinnamon 1 tbsp baking powder
Mix all ingriedents. Place in a greased soufflé dish. Bake 15 minutes at 400º. Reduce heat to 325º for 45 minutes. -Submitted by Linda F. Jones CORN CASSEROLE 1 16 oz can whole kernal corn 4 oz grated cheddar cheese 2 beaten eggs 1/2 cup corn oil
1 16oz can cream corn 1 8-1/2oz box Jiffy corn muffin mix 8 oz sour cream
Mix all ingredients except cheddar cheese. Pour into a 2 quart casserole dish. Bake at 350º for 45 minutes, top with cheddar cheese, return to oven to melt cheese. -Submitted by Jerra Haines CORN CASSEROLE 1 box corn muffin mix 1 can cream style corn 1 cup sour cream 8 oz shredded cheddar cheese.
1 can whole kernal corn, drained 2 eggs 1- 1/2 sticks margarine
Melt margarine in baking dish. Add all the other ingredients except cheese. Mix well. Cover top with cheese. Bake at 350º for 30-40 minutes. -Submitted by Joyce Heeke CORN FRITTERS 1 & 1/3 cups all purpose flour 1 tsp salt. 1 beaten egg
1-1/2 tsp baking powder 1 can cream corn
Mix all ingredients and drop by tablespoon into hot oil. Brown on both sides. Drain on paper towels. Serves 4-6 -Submitted by Betsy Atkinson
2005 Cookbook
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