Mrs. S. Clause’s Corn Soufle

Ingredients

1 16 oz. can whole kernel corn (or frozen)
1 16 oz can cream corn
1 8 oz. container sour cream
1 to 1 ½ boxes cornbread muffin mix
½ to 1 stick softened butter (¼ to ½ cup)

Method

Mix ingredients all together. Pam a 2 ½ qt. casserole dish. Pour mixture into casserole dish and bake at 350 deg. for 45 – 55 minutes. Test for doneness by sticking a knife into the middle of the casserole. When knife comes out almost clean, it is done.

The Angel’s Fruit Salad

Ingredients

1 pkg. sugar-free Jello (any flavor)
1 8 oz. carton cottage cheese
1 8 oz. carton Cool Whip Lite
1 can pineapple tidbits (or crushed)
1 cup blueberries
1 cup finely chopped peaches or apricots (without skin)
1 cup finely chopped apples (without skin)
You can use any fruits. I use the above.
pecans

Method

Mix the first three ingredients with the nuts. Add the fruit and refrigerate overnight.

Santa’s Sweet Potato Casserole

Ingredients

1 large can sweet potatoes
¼ cup flour
1 ¼ cup sugar
1 ½ sticks butter or margarine, melted
1 large can evaporated milk
1 cup crushed corn flakes
½ cup brown sugar
½ cup nuts (optional)
½ cup coconut (optional)

Method

Drain pineapple tidbits (or crushed) and spread on bottom of ‘Pammed’ baking dish. Drain and mash potatoes. Mix the next 4 ingredients together and pour into baking dish, on top of pineapple, and top with remaining ingredients. Bake at 350 deg. for about 30 minutes. Absolutely delicious!

North Pole Pistachio Fruit Salad

Ingredients

1 box pistachio instant pudding
1 (nu. 2) can crushed pineapple, drained
1 cup miniature marshmallows
½ cup chopped nuts
1 (8 or 9 oz.) carton Cool Whip
1 cup sour cream
¼ cup maraschino cherries, shopped and fairly dry

Method

Mix ingredients together and refrigerate overnight.

Christmas Salad

Ingredients

First layer:
1 large box lime gelatin
2 cups boiling water
1 large can crushed pineapple

Method

Mix gelatin and boiling water until dissolved. Add pineapple and pour into greased Bundt pan. Place red cherries in shape of wreath. Refrigerate until set.

Second layer:
1 large box lemon gelatin
2 cups boiling water
8 oz. cream cheese
½ cup nuts, chopped

Method

Mix gelatin and boiling water until dissolved. Add cream cheese, stir until dissolved. Add nuts. Chill until slightly thickened, then pour over lime layer. Refrigerate until set.

Third layer:
1 large box cherry gelatin
2 cups boiling water
1 can whole berry cranberry sauce

Method

Mix gelatin and boiling water until dissolved. Add cranberry sauce and stir until dissolved. Chill until slightly thickened and pour over lemon layer in Bundt pan. Refrigerate overnight and serve chilled.

The Elves’ Home Made Rolls

Ingredients

2 cups lukewarm water
2 pkgs. dry yeast
1 Tbs. salt
½ cup sugar
¼ cup oil
1 beaten egg
6 to 6 ½ cups flour

Method

Dissolve yeast in lukewarm water. Mix ingredients as listed. Oil hands and knead. Cover bowl with plastic wrap and refrigerate until doubled in bulk. Punch down. Pinch off small sections and roll into balls. Place on greased cookie sheet and set in warm place to rise. When just about doubled in bulk, bake at 350 deg. for about 20 minutes or until golden brown. Dough will keep in refrigerator for up to a week and made into rolls as needed.