Midge Bronstrup, Known for her incredible Jellos! Thank You Midge!

 

Eagle Brand Salad

1-3oz Lime jello

1-3oz Lemon jello

16 0z creamed cottage cheese

2 cups boiling water

1 cup Miracle Whip

1 can Eagle Brand condensed milk

1 can 20 oz crushed pineapple

 

Mix Jellos and boiling water then add rest of ingredients and pour into large glass dish and refrigerate.

Makes 8 cups

 

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Cherry Jello

 

2 packs large (6 oz) packages Cherry Jello

1 can Comstock Cherry Pie Filling

½ cup sugar

12 oz can Coca Cola

1 cup chopped pecans

Put water, sugar, pie filling and jello in in a large pan and bring to a boil for 5 minutes stirring constantly. Turn off heat and add Coca Cola and nuts. Mix and pour into a 9 x 13 pan and refrigerate for 4 hours.

 

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Cinnamon Apple Jello

 

2 large (6oz) packages of Raspberry Jello

32 oz apple sauce

2 teaspoons cinnamon

2 cups boiling water

16 oz cream cheese

1 cup mayonnaise

1 cup chopped pecans

1 cup chopped celery

 

Dissolve jello in boiling water. Pour apple sauce in 9 x 13 pan, stir in cinnamon then add jello, mix and refrigerate for 4 hours.

Mix cream cheese, mayonnaise, nuts and celery and spread over the top of the set up jello mixture.

 

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Jim Whitelaw - Blessed to be a part of Golden Ave CSL

 

Frosty Spanish Vegetable Soup

 

1 cup finely chopped peeled tomatoes

½ cup finely chopped green pepper

½ cup chopped celery

½ cup finely chopped cucumber

¼ cup finely chopped onion

2 teaspoons parsley

2 teaspoons chives

1 small clove garlic, minced

21/2 tablespoons wine vinegar

2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon Worcestershire Sauce

2 cups tomato juice (V8)

 

Combine all ingredients in a glass bowl: stir and mix. Cover and chill for several hours. Serve in chilled cups.

 

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Delicious Golden Corn Bread

 

1 cup corn meal

1 cup all purpose flour

4 Tbsp sugar

4 tsps baking powder

1 tsp salt

1 cup milk

1 egg, I use 2 for much better results

¼ cup vegetable oil

Preheat oven to 425 deg. F. Combine corn meal, flour, sugar, baking powder and salt in a large mixing bowl. Add milk, egg(s) and oil. Mix until batter is mostly smooth, about a minute. Pour into 6 or 8” square pan and bake for 23-25 minutes until golden brown.

You can stir in 1 cup of crumbled cooked bacon, 1 cup shredded cheese and one Tbsp of chopped onion, be sure to use an 8” square pan if adding these ingredients.

 

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Corn Casserole This one goes fast at a gathering!

 

1 (15.25 oz) can of whole kernel corn

1 (14.75 oz) can of cream style corn (look for these cans on sale and stock up)

1 (8 oz) package of corn muffin mix, (I buy the Jiffy boxes in bulk)

1 cup sour cream

4 oz of melted butter

1 ½ cups of shredded cheddar (0r your preference) cheese

Have fun and add other things!

 

Preheat oven to 350 deg. F

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, milk and melted butter.

Pour into a 9 x 13 greased casserole dish or pan. Bake 45 minutes or until golden brown. Remove from over and top with the cheddar cheese. Return to the oven for 5 - 10 minutes, or until the cheese is melted. Let stand for 5 minutes before serving. Always best served warm.

 

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Sweet Corn Casserole Some call this corn pudding, just like it is served in a Mexican restaurant.

 

1 (8 oz) box corn muffin mix (I prefer Jiffy)

1 (14.75 oz) cream corn

1/3 cup sugar

¼ cup water

4 oz melted butter

2 Tbsp whipping cream

½ tsp baking powder

¼ tsp salt

 

Beat butter until creamy, then stir in corn muffin mix, water and cream corn.

In a separate bowl combine the sugar, whipping cream, salt and baking powder. Next stir this into the previous batter. In a 8” square pan bake for 50 minutes.

 

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