Tuesday, July 16, 2013


Last week we had vegetables for dinner, along with cornbread, at Monday night Bible Study. Here are two of the vegetable recipes we had and a coconut cake that was out of this world!


4 cups yellow squash, thinly sliced
1 medium onion, chopped
1 sleeve Ritz Crackers (about 35 crackers), mashed into crumbs
1 cup cheddar cheese
2 eggs
3/4 cups milk
1/2 cup butter, melted
Salt & pepper to taste

1. Preheat oven to 400 degrees.
2. Lightly steam squash & onion for approximately 10 minutes.  Drain and set aside.
3. In a medium bowl, combine cracker crumbs and cheese.
4. In a large bowl, put drained squash & onion. Gently fold in 1/2 the crackers & cheese mixture.
5. In a small bowl, whisk together eggs and milk; then add this to the squash mixture.
6. Melt butter. Add half the melted butter to the squash mixture. Season with salt & pepper.
7. Spread squash mixture into a lightly greased 9 x 13 baking dish. Top with remaining crackers/cheese mixture.
8. Drizzle remaining butter over dish.
9. Bake at 400 degrees for approximately 25 minutes or until lightly browned.

CORN PUDDING by Leann King

1 can whole kernel corn, drained
1 can cream-style corn
1 egg
8 oz. sour cream
1 box Jiffy Cornbread/cornmuffin mix
salt, to taste
1 stick butter

1. Preheat oven to 350 degrees.
2. Place stick of butter in a 9 x 13 dish and put it in the oven to melt.
3. While butter is melting, mix together the cans of corn, the egg, sour cream, cornbread mix, and just a little sprinkle of salt.
4. Pour the corn mixture over the melted butter but do not stir. 
5. Bake for 40 minutes or until just barely brown on top. 

COCONUT CAKE by Martha Stephenson

1 white cake mix
1 small box instant vanilla pudding
1 can Cream of Coconut
1 can sweetened condensed milk
Cool Whip
Coconut flakes

1. Sprinkle the white cake mix and vanilla pudding in a large bowl; mix according to cake box instructions (adding water and eggs/egg whites); pour into a greased and floured 9 x 13 pan.
2. Bake in a preheated oven according to box instructions.
3. When you take the cake out of the oven, while it is still hot, poke holes in the cake and pour the cream of coconut and sweetened condensed milk over top into the holes; cool cake.
4. Spread Cool Whip over the top of the cake.
5. Sprinkle top with flaked coconut.  

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