I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Corn Casserole

1 (16 oz.) can whole kernel corn (drained)
1 (16 oz.) can cream style corn
8 oz. sour cream
1/2 cup (1 stick) butter, melted
1 package Jiffy corn muffin mix
2 eggs, beaten

Mix together and bake at 375 degrees  for 45 to 60 minutes.  Options:  can reduce butter to 1/2 stick; can add one cup shredded cheddar cheese to top and bake the last 15 minutes.  

 This good and easy vegetable dish is Rosalie's frequent contribution to holiday meals and a favorite with everyone.  




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