Page 12 - Cornerstone Connection Magazine - Volume 22 - Issue 8

These are some of our family’s favorite holiday recipes. We Corn Casserole
hope you enjoy them as much as we have. This Christmas Use fresh corn on the cob if available. (You can also cut
may we press in to the true meaning of the season. God’s and freeze it earlier in the season to use for this dish).
love is endless. Let’s share His love and be a light He can 1 doz. ears fresh corn (or 1 bag frozen white corn and 1
shine through. We pray your Christmas will be filled with bag frozen yellow corn)
laughter, family, friends and blessings abundant, and this 2/3 cup Half & Half
2022 will be our Greatest year of blessings yet. Stay Safe 1/2 cup butter
and Expect Great Things! salt and pepper
LuAnne Slice corn off the cobs (or thaw if using frozen), and place
Publisher in a large baking dish; then, add other ingredients, cutting
butter into pieces. Cover and bake at 350˚ for 30 minutes.
Holiday Cheese Ball Remove cover and stir; then, bake 30 minutes more or
Great Gift Idea until corn is tender and creamy.
20 oz. fine shredded cheddar cheese
12 oz. cream cheese Ambrosia
1 pkg. Hidden Valley Ranch dressing mix 2 doz. fresh oranges peeled and cut away from core,
1 cup mayonnaise seeds removed
1 cup milk 1 lrg. can pineapple with liquid
garlic powder (optional) 1 lrg. bottle cherries cut in 1/4’s
chopped walnuts (optional) 1 lrg. cup nuts chopped
Mix ingredients in a large bowl. Sprinkle garlic powder 2 cups sugar (approx.)
in while mixing, if desired. Place bowl in freezer for 30 Mix ingredients together, and sprinkle on top with coconut.
minutes or until firm. Form mixture in desired shapes: i.e.
- Mold into 1 large wreath shape and garnish with pieces of Corn Bread ...for those who want to make it from scratch
red and green pepper or as cheese balls or logs, depending 2 cups cornmeal (sifted)
on the size. For gifts, place plastic wrap in the middle 4 tblsp. flour (heaping)
of paper Christmas plates or containers, and sprinkle 2 tsp. salt (level)
chopped walnuts in the center. Place cheese ball on top of 4 tsp. baking powder (rounded)
the nuts, and slightly move it in a circular motion; then, 4 tblsp. Crisco (rounded)
sprinkle remaining nuts around the top and on the sides. 2 eggs (beaten)
Pull opposite corners of the wrap up and tie; then, do the milk
same with the other corners to make a flower design on Sift cornmeal, flour, salt and baking powder together.
top. Spread crackers around the cheese ball, and cover the Blend in Crisco and eggs. Add enough milk to mix until
complete package with sheer or colored Saran Wrap. right consistency. Bake at 450˚ for about 20-30 minutes.

Sweet Potato Soufflé NaNa Dressing
1 lrg. can sweet potatoes, partially drained (3c) 1 1/2 cups celery (diced)
3 tbsp. margarine 1 lrg. onion (diced small)
1/2 cup sugar 8 hard-boiled eggs (grated)
1/2 cup milk 1/2 stick butter (cut up)
1/2 tsp. vanilla salt and pepper (to taste — Be careful, mushroom soup
1 tsp. cinnamon contains a lot of salt).
1/4 tsp. salt 1 pkg. Pepperidge Farm herb stuffing
2 small white pkgs. Martha White Country Cornbread
Topping (crumbled)
1 cup brown sugar turkey or chicken broth
1/3 cup self-rising flour 1 family size Campbell mushroom soup
1/3 cup margarine, melted Let cornbread cool. Then, crumble it in a large mixing bowl.
1 cup chopped nuts (Fix-n-mix is perfect). Add celery, onion, eggs, Pepperidge
Spoon potato mixture into an ungreased casserole dish. Farm stuffing and butter. Pour hot broth over cornbread
Mix together topping ingredients, and sprinkle over mixture gradually, until right consistency. Add mushroom
potatoes. Bake at 350˚ for 30-40 minutes or until golden soup. Season to taste. Put in greased baking pan, and bake
brown. at 400-450˚ for 20-30 minutes until lightly browned.
12 Volume 22 • Issue 8