Irene’s Cornbread
Irene McLaughlin

1 box corn muffin mix
4 eggs
1/3 cup buttermilk
1 can cream style corn
1 stick melted margarine
½ cup yellow cornmeal
Mix all ingredients and bake at 325° for one hour.
May not take quite an hour, so watch and check for doneness.

Spanish Paste for
Sandwiches
1914
Marlinton Presbyterian
Ladies Aid Society

2 hard boiled eggs, chopped fine
1 can Spanish sweet peppers
¼ pound cheese
1 egg
A good shake of paprika
1 tsp. butter
1 tsp. flour
1 tsp sugar
3 tsp. vinegar

Chop together eggs, sweet peppers and cheese.
Make a sauce with egg, butter, flour, sugar, vinegar and paprika.
Cook, then cool.
Mix in with cheese, egg and sweet pepper mixture.

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