Pete's Killer Corn Bread
1 onion
3/4 lb sharp Cheddar Cheese
4 eggs
1 (14 3/4 oz. can creamed corn
1 (16 oz) carton sour cream
1/2 cup oil
1 (4 oz) can diced jalapeno or 4 fresh - diced
1 cup yellow cornmeal
1 cup flour
1 tblsp baking powder
1 tspn salt (For simplicity I use one 16 oz package of a corn bread mix -- in which case I omit the cornmeal, flour, baking powder and salt)
Chop onion. Grate cheese to get about 1/2 cup. Beat eggs in large mixing bowl. Stir in creamed corn, sour cream and oil. Fold in onion, cheese and jalapeno. Add dry ingredients or Package Mix and mix very well. Pour batter into greased 13/9" baking pan and bake at 350 degrees until brown on top. 55 to 60 minutes. Very tangy and delicious!!
Peter Saputo
Tryon, NC
GIANT HAM AND PEPPER SANDWICH
1 Red Bell Pepper
1 Green Bell Pepper
3 Green Onions
1 Tablespoon butter
1 (10oz) can refrigerated pizza dough
1-1/4 Pounds thinly sliced cooked ham
1/3 Cup Thousand Island salad dressing
1-1/2 Cups (6oz) shredded sharp cheese
ut peppers into thin strips, slice green onions. Melt butter in a 10 inch iron skillet over medium-high heat, add peppers and green onions, and cook, stirring constantly, until tender remove from skillet wipe drippings from skillet and set aside to cool. Unroll pizza dough, stretching to a 14-1/2 inches square (do not tear dough). Gently place dough in cooled skillet, allowing edges to overhang. Place ham, pepper mixture, salad dressing and cheese on dough; bring corners and sides of dough over cheese. Twist corners together in center, forming a knot pinch seams to seal. Bake at 425 for 15 or 20 minutes or until golden brown. Let stand 5 minutes before cutting into wedges. Yields 6 servings
Thaw and drain broccoli. Mix all ingredients, except Jiffy corn bread mix. Add last. Pour into greased pan, 8 x 8 inches. Bake 30 minutes at 400 degrees.
