Corn Casserole

1 box Jiffy cornbread mix
1 can whole kernel corn (Drained)
1 can cream corn
1 egg
1 C sour cream
1 stick (1/2 c) melted butter
1 TBS sugar


Mix all ingredients. Grease 2 qt dish and bake at 350º for about an hour.
(it will be golden brown and a toothpick should come out clean)
~From the kitchen of Gina P.

Wedding Pasta Salad

Garden Rotini Salad (Serves 20 -25)
8 C. Garden Rotini
1 C. shredded carrots
2 C broccoli florets
1/2 C bell pepper, chopped fine
1 1/2 C peeled and shopped cucumber
1 small can sliced or chopped olives, drained
2 C diced tomatoes or cherry tomatoes cut in half
1 C sliced celery
1 bunch green onions, finely sliced, including tops
3/4 C chopped parsley (Italian parsley if available)
2 1/2 C fresh grated Parmesan cheese
3/4 C Italian Dressing
1/2 C Caesar Dressing
1/4 C red wine vinegar

Step 1: Prepare vegetables. Mix them together and add 1/4 C of the Italian dressing and refrigerate.

Step 2: Cook pasta according to package directions. Rinse in cold water.

Step 3: Add vegetables to room temperature pasta.

Step 4: Add remaining dressings, red wine and Parmesan cheese. Save 1/2 C for garnish and serve.

I had this salad at Diana's wedding and loved it so much that I served it and mine and Kory's wedding.
~From the kitchen of Diana D.

Thanksgiving Dressing (aka. stuffing)

1 1/2 to 2 loafs Cubed bread (Tear and let sit on baking sheet covered with light towel overnight. Or buy an already prepared package)
1 lrg. apple grated (I like red delicious for color)
Onion chopped (about a cup)
Celery chopped (about a cup)
Carrot grated (about ½ a cup)
Jimmy Dean Sausage cooked (1 to 2 tubes)
Chicken broth (start out with ¼ cup and add till sticky)
Onion Salt, Garlic Salt
Sage (about a tbsp)

Mix all ingredients above and stuff bird, bake accordingly. If you have leftover stuffing you can bake in a tin foil package or baking dish with glass lid.
~From the kitchen of Sandy M.

Spanish Rice

The original recipe called for 1/4 cup oil - so I reduced it....you could even try just 1 Tbsp oil. Also, I usually put a little less salt in. 2 tsp. is a lot to me. Make sure you add that much pepper though. Can also substitute brown rice for white. Yum!

1½ cups white rice
2 Tbsp. oil
¼ cup chopped onion
1 clove garlic, minced
2 cups chicken broth (1 small can)
2 cups water
1 Tbsp. cumin
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 (8 ounce) can tomato sauce

Sauté rice in oil. Add onion and garlic. Sauté. Add chicken broth, water and remaining ingredients. Bring to a boil. Reduce heat. Simmer for 20-30 minutes.
~From the kitchen of Carrie C.