White Corn Salad (Shoepeg Corn)

Ingredients:

1 can of Shoepeg corn (white corn)
1 tomato---chopped
1 bell pepper--chopped
1 onion--chopped
2 TBSP mayo
pepper

Place all ingredients in a large bowl. Do not drain the corn. Add the mayo 1 TBSP at a time. This salad should be a little runny, but not juicy. (if that makes sense!!)
Add pepper and place in the fridge for about an hour. Serve COLD!

Stuffed Bell Peppers

4-6 Large Bell Peppers
1 lb ground beef
1 lb ground sausage (like Jimmy Deans)
2 cans tomato sause (or spaghetti sauce)
1 pkg. frozen seasoning blend
1 cup cooked rice

Brown the meats and drain. Set aside.
Cook the rice. Add to the meat.
Saute the Seasoning Blend. Add the meat and rice mixture to this.

Cut the tops off the peppers and get all the seeds out. Boil them for about 3-5 minutes; until they are soft.
Remove the peppers and let them dry upside down on a paper towel until they are cool enough to handle.
Place the peppers in a baking dish. Fill each pepper with the rice/meat mixture. Fill to the top!
Pour the tomato sauce all over the peppers and then pour some more in the bottom of the dish.
Bake for about 30-45 minutes on 350.

You will probably have some leftover meat mixture..it's ok, because it is essentially Dirty Rice that can be eaten as a side dish the next day!

Corn Cassarole

Ingredients:

1 can cream style corn

1 can whole kernal corn

1 box Jiffy Cornbread mix

2 eggs

1 stick of butter

1/2 cup of water

Directions:

use about half the stick of butter to grease the bottom of a 9X13 pan. Mix everything else in a big bowl. Pour into the dish. Bake at 350 for about an hour.

Optional:

Add 1/2 cup of cheese and sour cream to the mix.

OR add a little jalapeno juice to the mix.

Buffet Potatoes

Ingredients:

2 lb. bag of frozen hash browns-thawed
1 pint sour cream
1/2 lb. grated velveeta
1 med onion-finely chopped
1 can mushroom soup
1 stick butter-melted
pepper to taste

Directions:

Combine all ingredients except potatoes. Mix potatoes in. Bake in a greased pan for an hour to hour and half at 350 degrees.


Source: Aunt Sylvia

Bacon Wrapped Green Beans

Ingredients

a bunch of fresh green beans
a pack of bacon
olive oil
salt and pepper

Directions:

Cut the ends off the green beans. Gather about 5 that are roughly the same length. Cut a strip of bacon in half. Wrap it around the beans. Place in a pan. Keep wrapping until you are out of bacon or green beans! Drizzle with olive oil and salt and pepper. (easy on the salt, heavy on the pepper!) Place in a 350 degree oven for about 40 minutes or until the bacon is done.

Squash Dressing

Ingredients:

1 pkg. Mexican Cornbread mix
2 1/2 lbs. fresh squash, sliced, and boiled until tender
1 med. onion, cut up, sauted in butter
1/4 cup butter
1 8 oz. jar Cheese Whiz
1 can Rotel tomatoes
1 can cream of mushroom soup
garlic powder ---to taste
salt --to taste

Directions:

Make cornbread according to the package. Let cool, then crumble into a large bowl. Heat Cheese Whiz in the microwave for about 30 seconds (remove the lid!) Stir Cheese Whiz into the cornbread. Add Rotel, mushroom soup, onions, garlic, salt and drained squash. Mix well. Pour into a baking dish. Cover with foil. Bake for 45 minutes on 350. Remove foil and cook an additional 15 minutes.

Source: my cousin Melissa