Corn Pudding

Corn Pudding

1 egg, beaten
1/2 cup (1 stick) margarine, melted
1 (8 ounce) carton sour cream
1 can whole-kernel corn
1 can cream-style corn
1 box Jiffy cornbread mix

Preheat oven to 350 degrees F.

Mix together all ingredients and pour into a buttered baking dish. Bake for 35-40 minutes.

Smothered Mushrooms

Smothered Mushrooms

1 pound fresh mushrooms
3 1/2 tablespoons all-purpose flour
1 1/2 teaspoons chicken bouillon granules
1 cup milk
Dash hot sauce
2 tablespoons chopped chives, divided
1/3 cup sour cream

Clean mushrooms with damp paper towels. Place mushrooms in an ungreased 1 1/2-quart casserole; set aside.

Combine flour and bouillon granules in a small saucepan; gradually add milk, stirring until smooth. Add hot sauce and 1 tablespoon chives. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour mixture over mushrooms.

Bake mushrooms at 350 degrees F for 25 minutes. Remove from oven; add sour cream, and sprinkle top with remaining chives.

Yield: 6 servings

Potatoes Ranchero

Potatoes Ranchero

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
Dash black pepper
2 cups (8 ounces) grated sharp Cheddar cheese
1/2 cup green onion slices
6 cups cooked potato slices
1 green bell pepper, cut into rings
1/4 cup barbecue sauce

Preheat oven to 350 degrees F.

Make a white sauce with butter, flour, milk and seasonings. Add cheese and onion slices. Stir until cheese melts. Layer half of potatoes and cheese sauce in an 11 x 7-inch baking dish. Repeat layers. Top with green pepper and drizzle with barbecue sauce. Bake for 25 to 30 minutes or until hot.