BROCCOLI CORNBREAD
1 (10 oz.) pkg. frozen, chopped broccoli, thawed
1 (8-1/2 oz.) pkg. cornbread mix
3 eggs, beaten
1 medium onion, chopped
1 cup (4 oz.) shredded cheddar cheese
1/2 cup butter or margarine, melted
1/4 to 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper

Press broccoli between paper towels to remove excess moisture. Combine cornbread mix, eggs, chopped onion, cheese, butter, and seasonings. Stir well. Stir in broccoli (batter will be thick). Pour mixture into a greased 9-inch square pan. Bake at 375 degrees for 25 to 30 minutes or until golden. Cool slightly and cut into squares.

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BROCCOLI SOUFFLE
20 oz broccoli florets – fresh or frozen
1 can cream of mushroom soup
¾ cup mayonnaise
1 small to medium onion, chopped
2 cups grated Cheddar cheese – sharp
2 eggs, lightly beaten
Bread crumbs, regular or Italian

Cook broccoli, drain. Mix with next 5 ingredients, pour into greased baking dish. Bake 350 degrees 30 minutes. Top with bread crumbs and bake 400 degrees till brown and crispy. (Do not over cook broccoli since it bakes for some time)

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CORN GRITS
1 cup whole kernel corn
2 tablespoons butter (to saute the corn)
creole seasoning
2 cups chicken broth
2 cups whipping cream
1 cup butter (the real thing)
1 teaspoon salt
1 cup old fashioned grits

In skillet melt butter and add whole kernel corn.
Season to taste and saute corn over medium heat until light brown approximately 20 minutes.
In large saucepan combine chicken broth, cream, butter, corn and salt.
Bring to a boil and slowly add grits stirring constantly.
Lower heat, cover and simmer on low for 15 to 20 minutes.

NOTE: You may want to start off just using 1/2 cup of butter. Some people find 1 cup to be a little too much. You can always add more if you like.

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PARTY POTATOES
1 packet of frozen Southern Hashbrown Potatoes (about 30-36 ounces I think, that's what Susan thought the weight to be, but this seem a bit heavy--about 2 pounds, but that's what she said)
1/2 cup chopped onions
1/2 can cream of chicken soup
2 cups grated sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 pint sour cream

Mix all together and place in baking dish. Put a few thin pats of butter over top. Top with crushed cornflakes (bought cornflakes) then drizzle 1/3 cup melted butter over cornflakes.
Bake at 450 degrees for one hour.

This dish can be made to the point of baking and kept in the refrigerator for several hours before baking.

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PICCADILLY CARROT SOUFFLE ( Serves 8-10)
1 1/2 lbs peeled carrots
1 cup sugar
2 tbsp. flour
1 1/2 tsp baking powder
1 1/2 tsp. vanilla
3 eggs well beaten with electric beater
1/4 lb(1 stick) margarine, at room temperature
Powdered sugar, for garnish

Steam or boil carrots until very soft. Drain well. Transfer to a large bowl. Immediately add sugar, baking powder and vanilla. Beat with mixer until smooth. Add flour and mix well. Add whipped eggs and beat well. Add margarine and blend well. Pour into 2 quart baking dish and bake at 350 degrees
for one hour or until top is light golden brown. Sprinkle lightly with powdered sugar before serving.

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PINEAPPLE BEETS
2 Tablespoons Cornstarch
1 can (6oz) Pineapple juice
½ cup sugar
¼ cup vinegar – regular white or cider
1 Tablespoon margarine or butter
1 can beets, drained – diced or shoestring (whole or sliced you will need to dice)
1 small can crushed pineapple, undrained

Put crushed pineapple, vinegar, sugar, pineapple juice into a small pot (like quart size or slightly bigger).
Stir in cornstarch to make smooth mixture.
Cook over medium heat until thickened and clear. Stir often to prevent lumping and sticking.
Add margarine or butter and beets. Heat well, but not really cook.

It is from Boone Tavern in Berea, Kentucky. Try this on people who do not like beets. We loved it. We would go there for lunch on Sunday after Mass in 1965!!!!! Back then was little more than hour drive from Lexington – no interstate.

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SCALLOPED SWEET POTATOES WITH APPLES
4 large sweet potatoes
2 Gala apples
3/4 cup firmly packed brown sugar
1 tablespoon grated orange rind
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, cut up

Parboil sweet potatoes for 15 to 20 minutes. Drain and cool slightly. Peel sweet potatoes
and slice into 1/4 to 1/2-inch slices. Peel, core and slice apples into rings. Combine brown
sugar, orange rind, salt and cinnamon.

Arrange half potato slices and half of apple slices in a lightly greased 9x13-inch baking
dish. Sprinkle with half of brown sugar mixture and dot evenly with half of butter. Repeat
procedure with remaining ingredients. Bake uncovered at 350°F for 1 hour . Serve warm.
Serves 6.

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STUFFED MUSHROOMS
15-20 mushrooms
1 cup chopped onions
1⁄2 cup chopped boiled shrimp
2 teaspoons pepper
2 cups bread crumbs
2 teaspoons parsley
1⁄2 cup butter
1 cup chopped mushroom stems
1 teaspoons salt
1 cup crab meat
1/3 cup Parmesan cheese
2 mashed chicken cubes
Wine and butter

Melt butter-add onions and sauté for 5 minutes. Add stems, shrimp, salt, pepper and cubes. Cook 10 minutes and remove from heat. Stir in cheese, crumbs, crab & parsley. Mixture should be warm enough to mix thoroughly. Stuff mushrooms generously. Mix equal parts wine and needed butter pour on top of mushrooms and bake at 350 for 15 minutes.