Quick Corn Pudding

Ruth DrummondFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 16 oz can cream style corn16 oz can whole kernel corn, drained1/3 cup dry bread crumbs1 egg, slightly beaten1/2 cup sour cream1/2 tsp salt1/8 tsp pepper Mix all ingredients and put in greased casserole dish. Bake in moderate oven at 350 degrees about 40 minutes, or until … Continue reading Quick Corn Pudding

Bavarian Cream

Fay B. FutchFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 pint whipping cream1 (#2) can crushed pineapple1 small package lemon Jello®1 cup nuts3/8 cup sugar Using juice drained from pineapple for part of liquid, make Jello® as directed on package. Let cool until it is consistency of egg whites. Whip. Whip cream and mix with … Continue reading Bavarian Cream

4 In 1 Dessert

Melissa BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 CRUST: Melt 1/2 cup Promise fat-free margarine. Combine with 1 cup flour. Press into 9x13 inch pan. Bake at 350 degrees for 15 minutes. Cool. Mix 8 ounce fat-free cream cheese. 1/4 cup Nutrasweet, and 4 ounces fat-free cream cheese, 1/4 cup Nutrasweet, and 4 ounces fat-free … Continue reading 4 In 1 Dessert