Our Favorite Recipes
These recipes were from the 2011 Christmas Meeting
Connie's Frito Salad
3 cans whole corn (drained)
1/2 green pepper, chopped
1/2 red onion, chopped
1 C mayo
2 C shredded cheese
1 small bag chili cheese frito chips- Crush and stir in right before serving.
Reserve 1/2 C for top. Mix all together
Margaret's Raspberry Jello Pretzel Salad
2 cups crushed pretzels
2/3 cup melted butter
3 Tbsp. sugar
Mix together and press into 9 x 13 inch pan.
Bake at 350 degrees for seven minutes. Let cool.
1 large pkg. raspberry Jello and 2 cups hot water
10 oz. frozen raspberries (or other fruit of your choice) I used mixed berries.
Mix water and Jello together until the Jello is dissolved,
then refrigerate until it begins to set. (It doesn't take very long)
2 pkg. (8 0z. each) cream cheese
1 (16 oz.) carton Cool Whip 1 scant cup sugar
Cream the cheese and sugar together until smooth.
Add Cool Whip to the cheese mixture.
Smooth over the pretzel layer. Top with Jello mixture.
Refrigerate until set.
Linda's Festive Scalloped Corn
1/3 c chopped green onions with tops
3 eggs
1 can (14.75 ounces) cream-style corn, un-drained
1 can (11-ounces) whole kernel corn with red and green bell peppers
1 package (8.5 ounces) corn muffin mix
1 cup sour cream
2 T butter or margarine, melted
1/8 t ground red pepper
1. Preheat oven to 375 degrees F.
Spray baking dish with nonstick cooking spray. Chop onions.
2. Whisk eggs in bowl and add green onions and remaining ingredients,
mixing until well blended.
3. Pour mixture into baking dish and bake 35-40 minutes or
until edges are golden brown.
Yield: 10 servings
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