4 Polish sausage, sliced
2 cups sweet corn
6 medium potatoes cut in small pieces
2 cups barbecue sauce
12 Italian meat balls
2 cups grilled onions and mushrooms
1 cup baby carrots
Place in slow cooker, cover and cook for 8 hours on low heat.
Sour Cream Roquefort Salad Dressing
4 oz. wedge Roquefort cheese, melted
1 Tbsp. cottage cheese
1 pint sour cream
2 Tbsp. mayonnaise
1/2 tsp. horseradish
Mix together and refrigerate 4 hours for all flavors to blend.
This is my son’s recipe
1/2 cup butter or margarine
1 can creamed style corn
1 can corn, drained
2 small boxes Corn Muffin Mix
16 oz. sour cream
Preheat oven to 350º.
Melt butter in a 2 quart casserole dish.
Add remaining ingredients, mixing well.
Bake 45 to 60 minutes
Test the center with a knife – it should come out clean.
Makes six to eight servings