JIFFY CORNBREAD DIP

This dip is different and good. Can be served around Thanksgiving.

2 Boxes Jiffy Cornbread, mixed, made up and baked
1 Onion, chopped
1 Bell Pepper, chopped
1 Can Rotel Tomatoes
1 Can Mexicorn
2 Cans Chicken Broth
12oz. Cheddar Cheese, shredded

Mix and bake cornbread. In a skillet over low heat. Saute onion and pepper until tender. In a bowl crumble the cornbread and add the tomatoes, corn and chicken broth and cheese. Last add the onion and pepper. Mix good.
Put into a sprayed dish and bake on 350 until firm. Good served with sliced turkey sandwiches or ham sandwiches.

PINA COLADA FRUIT SALAD

3 Medium Bananas, sliced
1 Medium Mango, peeled and cubed
4 Kiwifruit, peeled and cubed
1 (20oz.) Can Unsweetened Pineapple Tidbits, drained
1 (6oz.)Tub Pina Colada Yogurt
1/2 Cup Flaked Coconut, toasted

In a large mixing bowl combine the first 5 ingredients. Toss to coat. Sprinkle with coconut. Put in a glass serving bowl or individual glass dishes.

CORN FRITTERS

These fritters have a new twist to them. I love using cumin in cooking. These do have cumin in them. Very good. Just don't overdo it tho.

1 1/4 Cups Corn, fresh or frozen, thawed
1 Cup Chopped Bell Red Pepper, finely chopped
1 Cup or Less  Green Onions, finely chopped, can use regular onions
11/4 Cups Flour
1 Teaspoon Ground Cumin
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 Cup Milk
6 Tablespoons Cooking Oil
In a bowl, combine the corn, pepper and onions. In another small bowl combine the flour, cumin, salt and pepper. Stir good and add to the corn mixture. Gradually add the milk, stirring until blended. In a skillet over medium heat add the oil. Drop batter by 1/4 cup into the oil. Cook for 3 minutes on each side or until golden brown. If heat is to high lower it so they will not scorch. May have to add more oil with each new batch.

PORK AND BEAN BEEF BAKE

1 Lb. Ground Chuck
4 Medium Potatoes
4 Medium Onions
4 Medium Carrots
1 (16oz.) Can Pork and Beans
6 Tablespoons Tomato Ketchup
11/2 Sticks Butter or Blue Bonnet

In a skillet brown the ground chuck and then drain. In a bowl slice the potatoes, onions and carrots into thin slices. Add the ketchup and pork and beans. Melt the butter and add to mixture. Mix well. Place in a sprayed glass baking dish and bake for 30 minutes on 350. Watch and do not let dry out. Cover this with alum. foil before baking.

EASY CUBED POTATOES

1Tablespoon Oil
2 Cloves Garlic, minced
1/2 Cup chopped Red Pepper or Green Pepper
1 Large Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Hot Sauce can add more
3 Cups Unpeeled Cubed Potatoes
2 Tablespoons Butter

In a skillet heat the oil. Add the onion and the garlic and cook over medium heat until tender. Stir in red or green pepper and the next three ings. Cook for 3 minutes stirring constantly. Add potatoes and butter and stir well. In a 13 x 9 sprayed pan pour this mixture and let bake for 20 to 30 minutes on 350. Can add shredded cheese after it comes out of the oven if you like.

THIS OVER THAT COOKIE BARS

1 Stick Butter
1 Cup Graham Crackers, crushed
1 Can Angel Flake Coconut
6oz. Pack Chocolate Chips
1 Cup Pecans, chopped
1 Can Condensed Milk

 Melt the butter. In a 9 inch pan pour the butter in. Over this sprinkle the graham crackers all over and press down. Next add the coconut. Then the chocolate chips. Then add the pecans and last pour the condensed milk all over this. Bake for 40 minutes on 300. Let cool before cutting.

CREAM CHEESE APPLE DIP

8 oz. Cream Cheese, softened
1/2 Cup Brown Sugar (dark brown)

1-2 Teaspoons Cinnamon
1 Teaspoon Vanilla
Fresh Apple slices from 6 apples


Combine ings. in a large mixing bowl and beat with mixer until no lumps remain. Serve with apple slices.