Curried Baked Cauliflower
Mrs. J. Z. Johnson
1 large head cauliflower
1 can cream of chicken soup
1 cup shredded cheddar cheese
2 tsp. butter, melted
1/2 tsp. salt
1/3 cup mayonnaise
1 tsp. curry powder
1/4 cup dried bread crumbs
Cook cauliflower in salted water for 10 minutes.
In a two-quart casserole, mix undiluted soup, cheese, mayonnaise and curry powder.
Add cauliflower.
Toss crumbs in melted butter.
Sprinkle over contents in casserole.
Bake at 350º for 30 minutes.
Corn Muffins
Like Boston Market’s
Judy Dean
9 oz. box Jiffy Corn Muffin Mix
2 eggs
1/3 cup milk
9 oz. box Jiffy Yellow Cake Mix
1/2 cup water
14 oz. can corn, drained
Preheat oven to 350º
In a medium bowl, mix together the corn muffin mix, 1 egg and milk.
In another bowl, combine the cake mix, 1 egg and 1/2 cup water.
Combine the two mixtures, then stir in the corn.
Spoon the batter into muffin tins lined with paper liners. Bake 20 minutes or until tests done with a toothpick.
Hint: If you think the muffins are too sweet, reduce the yellow cake mix by a couple of ounces.
