1 can whole corn
1 can creamed corn
2 eggs
1 box jiffy corn bread mix
8 oz sour cream
1/2 c oil

Combine and bake 350 for 1 hour.

4 medium tomatoes, chopped
1/2 c finely chopped onion
1/2 c finely chopped celery
1/4 c finely chopped green pepper
1/4 c olive oil
2-3 T drained chopped green chilies
2 T red wine vinegar
1 tsp mustard seed
1 tsp salt
1 tsp crushed corriander
dash of pepper

Combine, cover, and chill overnight. Serve with tortilla chips

Cook together:
2 T oil
2 tsp crushed red pepper
3 cloves garlic
28 oz. can whole tomatoes, cooked

pasta
parsley

1 T salad oil
1 T mustard
1/2 c sugar
5 T ketchup
3 T vinegar

Combine and simmer 1/2 hour on stovetop.

Drain whole water chestnuts (3 cans).

Cut raw bacon into 1/3 pieces. Wrap bacon around water chestnut (overlapping). Stick toothpick in it. Brown in skillet.

Sauce: Equal parts tomato sauce and sugar. Simmer until sugar dissolves.

Pour sauce over ramaki and serve warm.

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso® plain panko crispy bread crumbs
1/2 cup finely chopped pecans

1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2. In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

1 pack dry yeast
1 c warm water
2 T crisco
3 c flour
1 t salt
1 t sugar

1 c water
3 c flour
1 1/2 T dry milk
2 t sugar
1/4 t salt
2 t butter
1 1/2 t yeast

Run through a bread machine dough cycle. Remove dough, place in greased bowl with plastic wrap and towel in warm area for 30 minutes.

Cut into balls. Cover and rest 15 minutes.

Roll into crust. Place on non-stick cookie sheet. Price with fork and bake 400 for 15-20 minutes.

1 box lasagna noodles
2 jars of your favorite sauce
16 oz ricotta cheese
8 oz philly cream cheese
garlic
oregano
crushed red peppers
diced banana peppers and onions
2-4 c mozzarella cheese

Mix ricotta, spices, and cream cheese. Layer noodles, ricotta mixture, sauce, and mozzarella in large pan.

1 T olive oil
1/2 c walnut pieces
1 clove garlic
2 c torn baby spinach
1 t dried basil
4 oz whole wheat spaghetti
2 T shredded mozarella
salt and pepper to taste

heat the oil over low heat. Add nuts and toast then for 4 minutes, stirring. Add garlic, spinach, basil, salt, and pepper and cook for 3 to 5 minutes, stirring frequently. Toss with cooked pasta and top with cheese. Makes 2 servings.