CANNED CREAM CORN

With the gardens almost over here is a recipe for canned cream corn. I know it will not taste like that good ole garden corn but it is also good this away.

Creamed Corn


1 Cup Canned Corn
1 Teaspoon Milk
2 Tablespoons Sugar
2 Slices of Bacon, crispy cooked and crumbled and save drippings
2 Tablespoons Flour
1/2 Cup Water
Salt and Pepper to taste

In a skillet fry the bacon(can add more if you like) and save the grease. Take out of grease and drain on a plate. Save the grease. In a medium bowl combine the corn, milk and sugar. Take the bacon grease that is in the skillet and get it warm. Place the corn mixtue in this. In another bowl mix the flour and water. Beat until smooth. Add enough additional water to make it up to one cup. Add flour mixture to corn and stir until it is thick. Salt and pepper this. Cook for 10 to 15 minutes.

HOW TO FIND THE END OF CLING WRAP

Have you ever tried and tried to find the end of your cling wrap? If you will take a piece of tape and wrap it around your finger with the sticky side out go around the roll and  when it comes to the end of the cling wrap it will catch it and pull it so you can see where it is at. Also if you will moisten the rim of the bowls when you use cling wrap it will let it stick better.

MORE FROSTING FROM THE CAN

If you will put your canned frosting in a bowl and then beat it with a mixer, the air will make it fluff up and create more frosting. It will taste like the frosting on the store bought cakes.

SOUTHERN CHICKEN BOG

5 OR 6 Chicken Breast, skinless and boneless
1 Ring of Smoked Sausage
1 Bag of Mahatma Saffron Rice
2 Cups White Rice
1 Can Chicken Broth
Salt and Pepper

Brown your sausage, cut into bite sized pieces, and boil your chicken until done. Shred by hand and sit aside. Put both rices in a big soup pot and use chicken brith in exchange for some of the additional water. Then add all meat, salt and pepper and bring to a boil. stir frequently when bringing to a boil. Turn down on low heat, stirring as it quits boiling. Then cover and make like you were making a pot of rice. Do not distrube it. Watch carefully and don't let it scorch. This is great for homecoming or parties.

EASY FUDGE

1 Cup Butter, plus more for greasing pan
1 Cup Peanut Butter
1 Teaspoon Vanilla Extract
1 Lb. Confectioner's Sugar (31/2cups)


Microwave butter and peanut butter for 2 minutes on hig. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to cmbine with a wooden spoon. Pour into a butter 8 x 8 pan lined with wax paper. Place a second piece of waxed paper on tje top of the fudge and ref until coo. Cut into 1-inch poeces and store in a airtight container. Keeps for 1 week.

LIME OR LEMON SALAD

1(3oz.) Box Lime Gelatin
1 Cup Boiling Water
2/3 Cup Evaporated Milk
1 (9oz.) Can Crushed Pineapple with juice
1 Tablespoon Fresh Lemon Juice
1(12oz.) Cottage Cheese
1/2 Cup Celery, chopped
1/2 Cup Mayo
1/2 Cup Chopped Pecans

In a medium bowl stir the gelatin in the boiling water. When it is dissolved add the milk, pineapple, lemon juice, mayo, cottage cheese and pecans. Pour into a clear square glass dish. Chill overnight until firm. Cut int squares. Serve on lettuce leaves.

You can also use lemon jello and not the lime. And add 1 cup minature marshmallows and cheddar cheese, finely shredded, to the top of the salad.

EASY ROLLS

1/4 oz (1 Pack Active Dry Yeast)
2 Cups Warm Water
3/4 Cups Butter(11/2 sticks), melted
1/4 Cup Sugar

1 Large Egg
4 Cups Self-rising Flour
Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour, until smooth. Pour into a 2 quarted sprayed airtight bowl. Store tightly covered in the ref. overnight. The next day preheat the oven to 350 . Spray miniature muffin pans. Take a spoon and spoon dough into the pans and bake for 18 minutes until they are browned. Watch or they will burn on the bottom. Like to use the middle rack in the oven.