| Category | Title | Author | Ingredients | Directions | Notes |
| BREADS | Mexican Cornbread | Kim Riley | 3 eggs
1 cup cornmeal 2 t baking powder 1 cup milk 1 can mexicorn 1/2 onion 2 cups cheddar cheese 1/3 cup vegetable oil 1 t salt | Beat eggs, add cornmeal, baking soda, milk, corn, onion, 1 1/2cup cheese, & oil.
Sprinkle remaining cheese on top. Bake at 375 for 45 minutes | |
| DESSERTS | Chocolate Bundt Cake | Kim Riley | 1 swiss chocolate cake mix
1 small box of chocolate instant pudding 1/2 cup cooking oil 1/2 cup cold coffee 1 cup sour cream 4 eggs 12 oz. package milk chocolate chips | Put all in a bowl & blend with mixer for 2 minutes (except pudding & chips). Add pudding & chips last, by hand.
Grease Bundt pan. Bake at 350 for approximately 1hour. Let cake cool completely before removing. Sprinkle with powdered sugar. | |
| Chocolate Bundt Cake | Kim Riley | 1 Swiss Chocolate cake mix or Duncan Hines Chocolate cake mix
1/2 c. oil 1/2 c. cold coffee 16 oz. sour cream 4 eggs 12 oz. pkg. milk chocolate chips small box chocolate instant pudding | Put first five ingredients in mixing bowl and blend with mixer for two minutes. Add chocolate chips and pudding mix and stir by hand. Pour in greased and floured Bundt pan. Bake at 350 degrees for one hour. Let cool for 10 minutes and remove to cake plate to completely cool. Sprinkle with powdered sugar. | ||
| PORK | Hot Ham & Cheese Snack Sandwiches | Kim Riley | 1 pkg. small rolls (12)
swiss or pepperjack cheese (sliced) 1lb. shaved ham Combine: 1/2 cup melted margarine 1 1/2 T mustard 1 1/2t worchestire 1 t onion flakes | Assemble sandwiches
Pour sauce over sandwiches and bake covered @ 350 for 20 minutes |
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