Jess's Recipes

CORN CASSEROLE from Grandma Kak 1 stick of butter or margarine (melted - let it cool a few minutes) 1 can -16 oz. size cream corn 1 can - 16 oz size whole kernel corn, drained (can substitute 1 can filled with frozen corn) 1 8 oz. size Jiffy or Betty Crocker or store brand corn bread mix 2 eggs, beaten 1 8 oz. size carton of sour cream Mix melted butter with remaining ingredients. Bake at 350 degrees 45 to 60 minutes. Test with knife in center. Can be baked in 7 x 11 inch pan or in round casserole. I have always used a round casserole dish. Can be frozen.

Pumpkin Chiffon Pie 1 cool baked pie shell 1 Tbsp. Plain gelatin 1/4 cup cold water. Soak with gelatin. 1 cup brown sugar, well packed 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp all spice 1 1/3 cups cooked pumpkin 3 egg yolks 1/2 cup milk. (I use nonfat milk) Meringue 3 egg whites beaten until they stand in peaks 1/4 tsp. cream of tartar 6 tablespoons (or less) granulated sugar Add sugar gradually while beating. Mix pumpkin, salt and spices in a double boiler Beat egg yolks until light and lemon colored. Add milk. Blend yolks and mild into pumpkin mixture. Mix thoroughly .Place over boiling water and cook until mixture thickens and flavors are blended (10 to 15 min.) Stir frequently. Remove from water. Beat in soaked gelatin. Use beater. Cool until it begins to set (25 to 30 Min.) Then beat with beater until fluffy. Make meringue until stiff and glossy. Fold into pumpkin mixture. When well mixed pile gently into pie shell. Chill. Can chill over night. Serve with whipped crea...