Corn Casserole

Source: Bradley Memorial Hospital Hospice Cookbook, Cleveland Tennessee

1 stick margarine
1 medium onion, chopped
1 bell pepper, chopped
1/2 cup diced celery (optional)
2 16 ounce cans cream style corn
2 cups cooked rice
1 jalapeno pepper
salt and pepper to taste
Shredded cheese

Saute above ingredients. Bake in oven at 350 degrees for 25 minutes. Top with shredded cheese.

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Creamy Citrus Sherbet

Source: Cooking With Style, Jacksonville IL Cookbook

2 cups sugar
1 1/2 cups orange juice
5 tablespoons lemon juice
4 cups milk

Combine sugar with juice, gradually add milk. Pour into 2 quart freezing container. Freeze 1 hour, stir after 30 minutes.

Barbecue Slaw

Source: 1986 South Carolina First Lady Cookbook Palmetto Pleasures


1 large cabbage
1 tablespoon mustard
3 tablespoons Heinz 57
2 tablespoons sugar
1 cup ketchup
Dash Texas Pete sauce
1/2 cup mayonnaise
1 tablespoon vinegar
3 teaspoons chili powder
salt and pepper to taste

Finely chop cabbage; combine all ingredients and chill for 2 hours.

Broccoli - A Different Taste

Source:A Taste of Hope, Hope Lutheran Church, Virginia Beach, VA

1 head fresh broccoli, steamed
1/2 cup margarine, melted
1 can sliced water chestnuts
1 envelope dry onion soup mix

Steam broccoli to desired doneness. Pour margarine, drained water chestnuts, and soup mix over broccoli and stir to mix and evenly coat. Serves 4.

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Zucchini Salad

Source: First Chair Gourmet, presented by The Charlotte Symphony Women's Association, Charlotte, NC

Salad

2 small zucchini, 8 oz. total
1 small green pepper
1 small tomato, coarsely chopped
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped parsley leaves
4 olives, chopped
2 large green onions, thinly sliced

Dressing

2 tablespoons lemon juice
3 tablespoons oil
1 1/2 teaspoons wine vinegar
1 1/2 teaspoons anchovy paste (optional)
1/2 teaspoon dillweed
Pinch of oregano
Salt and pepper to taste

Cut zucchini and green onions into matchsticks. Combine all salad ingredients. Combine dressing ingredients, pour over salad and toss. Refrigerate until cold. Drain salad and serve on lettuce leaves.

4 servings; can prepare ahead.

Tomato and Sausage Tart

Source: Seasoned with Love, A Collection of Recipes from Matthews United Methodist Church, Matthews, NC

1 unbaked pie crust
2 tsp. Dijon mustard
1/2 lb. cooked Italian sausage
2-3 sliced tomatoes
1/2 tsp. basil
1/4 cup fresh parsley
1 1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
salt/pepper to taste

Spread mustard over pastry. Bake according to directions for 5 minutes. Sprinkle sausage over shell; layer tomatoes. Sprinkle with basil, parsley and salt and pepper. Mix cheese and mayonnaise, spread over tomatoes, sealing edges. Bake at 400 degrees for 35 minutes.

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Hamburger Steak Sauce

Source: Best Cook Around Cookbook, Independence Square Free Will Baptist Church, Kannapolis, NC; 1984

1/4 cup Worcestershire Sauce
2 tbsp. butter, melted
1/4 cup vinegar
Few drops red pepper sauce

Combine all ingredients, and brush on both sides of hamburger or steaks. Let stand 15 minutes. During cooking, brush meat with sauce.

Yield: 2/3 cup.

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