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Corn Casserole

Each Recipe makes 2 small or 1 large pan

40-50 servings 

4 sticks of butter--melted

8 eggs beaten

4 boxes of Jiffy Corn Muffin Mix

4 tablespoons of sugar

60 oz whole kernel corn

60 oz cream style corn

32 oz sour cream 

1.  Melt butter in microwave

2.  Beat eggs

3.  Add sugar and stir

4.  Place corn, sour cream, and Jiffy Mix in mixing bowl

5.  Add butter, egg, and sugar mixture

6.  Beat on low mixer setting until well mixed

7.  Spray pan with PAM and pour in mixture

8.  Cook on 375E until solid and lightly browned

9.  Corn casserole is best if allowed to sit for at least 30 minutes before serving 

Ingredients 1 small pan (20) 1 large pan(40-50) 8 large pans (360-400) Sticks of butter 2 4 32 (8 pkgs) Eggs 4 8 64 (5.3 doz) Jiffy Corn Muffin Mix 2 4 32 boxes Sugar 2 T 4 T 32 T Corn (whole kernel) 30 oz 60 oz 480 oz (5 # 10 cans) Corn (cream style) 30 oz 60 oz 480 oz (5 # 10 cans) Sour Cream 16 0z 32 oz 256 oz (10.6  24 oz )

PUMPKIN BREAD

Submitted by Allsion Miller Laney (from Southern Living , November 2007)

The recipe makes about 9 mini loaves

3 1/3 cups all-purpose flour 

3 cups of sugar           ~            2 teaspoons baking powder

1 1/2 teaspoons salt        ~         1 1/2 teaspoons cinnamon

1 teaspoons nutmeg

1 cup vegatable oil           ~         2/3 cup water

4 large eggs              ~           1 (15 oz) can pumpkin

STIR together flour and all remaining ingredients in a large bowl until smooth.  Divide batter among greased and floured loaf pans.

BAKE at 350 degrees for 50 min - 1 hour or until wooden pick inserted into center of each loaf comes out clean.  Cool in pans on wire rack for 10 minutes.  Remove from pans and cool completely.  ENJOY!

CHICKEN TORTILLA SOUP
Submitted by Nancy Hamilton, Fellowship Bible Church

3 large cans of Campbells Chicken and rice soup (or any brand)
3 cans of Rotel tomatoes
2-3 chicken breasts, cooked and cubed


If you have a larger crowd- add 1 can of soup, tomatoes, and 1 chicken breast per 2-3 people.

Throw into a crockpot & heat! Serve w/cheese, sour cream & tortilla chips. The longer it sits, the better it gets! :)


DUMP CAKE

This recipe requires nothing but the ability to turn on an oven, open cans and dump ingredients into a pan!

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients:

• 1 (20 ounces) can crushed pineapple, undrained
• 1 (21 ounces) can prepared more fruit cherry pie filling
• 1 (18.25 ounces) box yellow cake mix
• 2 sticks of butter or margarine, each cut into 12 slices
• 1/4 cup chopped nuts (your choice - optional)

Preparation:

Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

Dump undrained pineapple baking dish or pan and spread it out evenly.

Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.

Sprinkle the cake mix evenly over the cherry and pineapple layers.

Cut butter into slices with a butter knife and place slices evenly over cake mix.

Sprinkle nuts on top if you're using them.

Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.

To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.

Yield: about 10 to 12 servings

http://homecooking.about.com/od/cakerecipes/r/blc142.htm