1 box chicken broth
1 stick butter
3 cans cream of chicken soup
4 slices white bread, pulled into pieces
9-inch skillet cooked cornbread, crumbled
1 tablespoon ground sage
1/4 teaspoon pountry seasoning
Combine broth, butter and soup in a large bowl and heat mixture in the microwave until butter is melted. Add white bread, crumbled cornbread, sage and poultry seasoning. Mix with potato masher. Pour into large casserole dish and bake at 350 degrees for 25 minutes or until firm.
Note: Sherry Wood uses chopped onions in her cornbread.
2 cans cream of chicken soup
2 eggs, boiled and chopped
Combine soup and eggs. Heat in crockpot or in a saucepan. Serve over cornbread dressing.
3 cups milk
2 cups sugar
1 teaspoon vanilla
2 eggs, separated
2 tablespoons self-rising flour
1 stick margarine
1 box vanilla wafers
3 bananas, sliced
4 tablespoons sugar
Pinch of cream of tartar
Dash of vanilla
Combine milk, sugar, vanilla, egg yolks, flour and margarine in a saucepan and cook on medium heat until mixture begins to thicken.
In a casserole dish, layer vanilla wafers and sliced bananas. Pour pudding mixture on top. Top with meringue.
For meringue, beat egg whites until stiff. Gradually add 4 tablespoons sugar, cream of tartar and dash of vanilla. Mix until creamy. Sprinkle with sugar, if desired, and place in oven on broil until golden brown.
Note: Sometimes, Sherry Wood substitutes pineapple tidbits for the bananas (making pineapple pudding) and sometimes she uses half bananas/half pineapple tidbits.
2 cans sliced carrots, drained and mashed
1 1/2 cups sugar
1 cup milk
1/4 teaspoon cinnamon
1 teaspoon baking powder
1/2 stick margarine, melted
2 heaping tablespoons plain flour
3 eggs, beaten
Combine all ingredients. Bake at 350 degrees for 1 hour.
4 egg whites
1 box white or yellow cake mix
3/4 cup nectar (apricot, peach or strawberry)
3/4 cup vegetable oil
1 teaspoon vanilla
Beat egg whites until stiff. Add to all other ingredients and mix well. Place in well-greased and floured bundt pan. Bake at 350 degrees for 45 minutes. After cake has cooled, drizzle with icing.
1 1/2 cups powdered sugar
Nectar juice to taste
1 teaspoon butter, melted
Combine powdered sugar, butter and nectar and mix to desired consistency. Drizzle over cake. Garnish with fresh fruit, if desired.
1 pound ground chuck
1 package taco seasoning
1 cup water
1 can whole kernel corn, drained
1 can chili hot beans, drained
1 can fiesta cheese soup
1 bag nacho cheese chips
Taco sauce to taste
Spray skillet with cooking spray. Brown meat and drain grease. Add taco seasoning and water and let simmmer.
In a casserole dish, layer nachos, mmeat mixture, corn, beans,, soup and taco sauce until all ingredients have been used. Top with crushed nachos. Bake at 350 degrees for 25 to 30 minutes.