1/4 cup Flour
1/2 tsp. Onion Salt
1 (16 oz.) can Creamed Corn
1 (16 oz.) can Whole Corn
1 (3 oz.) pkg. Cream Cheese
1 (6 oz.) can sliced Mushrooms
1/2 cup shredded Swiss Cheese
1 1/2 cups soft Bread Crumbs
3 Tbsp. Butter, melted
Sift flour into creams style corn. Add cream cheese (cubed) and onion salt; heat and stir until cheese melts. Drain whole kernel corn and mushrooms. Stir in mixture along with Swiss cheese. Toss crumbs with butter and set aside. Pour mixture in 1 1/2 quart casserole, bake, covered at 400 degrees for 30 minutes. Top with bread crumbs. Bake additional 20 minutes.
You’ve got a pumpkin that you want to carve. Don’t throw away those seeds from the inside.
Remove the seeds from the stringy part (pulp). Do not rinse. It’s okay to leave a little of the pulp on the seeds.
Mix the seeds with 1/4 cup of melted butter or margarine, then spread on a cookie sheet.
Sprinkle with a small amount of salt.
Bake in oven at 350 degrees for about 10 minutes. The seeds should be lightly browned.
Let cool. Store in airtight containers or plastic bags.
– From Kim’s Recipe Collection
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon prepared mustard
1 1/2 tablespoon honey
Salt and pepper
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl.
Pour dressing over slaw just before serving. Stir well.
Notes: You can purchase already shredded cabbage in bags in the produce section at the grocery store. This really cuts down on time and effort, without adding too much extra expense (which is worth it).