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Corn Pudding
1 (15.25 once) can whole kernel corn, drained
1 (15 ounce) can cream style corn
½ cup margarine, softened
1 cup sour cream
1 (8.5 ounce) package dry cornbread mix (Jiffy Mix)
Preheat oven to 350°.
Lightly greese a 2 quart Casserole dish.
In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream and corn bread mix Pour into the prepared Casserole dish.
Bake for 45 minutes in the prepared oven, or until knife inserted in the center comes out clean.
JUDY WHITSON MAYO
LCHS CLASS OF 1970
Heaven and Earth (Apples and Potatoes)
6 large red potatoes, peeled and cubed
2 large apples, peeled, cored and cubed
6 oz. Bacon
1 large onion, chopped
1 t salt
3 T sugar
¼ cup white vinegar
Cook potatoes and apples in boiling water until tender. Drain water and then season them with the salt, sugar and vinegar.
Mix.
Fry the bacon until crisp and then crumble. Sauté the onions in the bacon grease until translucent. Spread the cooked bacon and onion mixture over potatoes and apples. Serve
SUSIE ROGERS LAVENUE
CLASS OF 1970
