1 box Jiffy cornbread mix
1 can cream style corn
1 can whole kernel corn, drained
1 stick butter melted
1 Cup Sour cream
Mix all together in casserole adding the sour cream last.
Bake in 350 oven for 45 minutes
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
1 teaspoon vegetable oil
4 slices bacon, cut crosswise into ½-inch pieces
1 onion, thinly sliced,
1 medium green cabbage, cored and cut into 1-inch pieces
¼ cup cider vinegar
¼ cup sugar
3 tablespoons soy sauce
Heat oil in a large, heavy pot (I use a Dutch oven) over medium heat. Add bacon and cook until brown and crisp, stirring frequently.
Use a slotted spoon to transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes).
Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes.
Stir in bacon.
Quick Tip: Toss in a crock pot and let it slow cook the cabbage to perfection!