Recipe of the Week: Corn Pudding, by C.L.

Ingredients: 3 slightly beaten eggs 2 cups cooked or canned whole kernel corn, drained 2 cups milk, scalded 1 tbs instant minced onion 1 tbs melted butter 1 tsp sugar 1 tsp salt Directions: Combine ingredients and pour into a greased 1/12 qt baking dish. Cover with foil or lid (do not use plastic). Set baking dish on oven rack with a pan of water below it. Cook on 250 degrees for 2 to 2 1/2 hours or until done. o o o Useful Recipe and Cooking Links: Do you have a favorite recipe that would be of interest to …



















Recipe of the Week: Waldorf Salad, by L.H.

This “old-fashioned” salad (my recipe card for it is circa 1979) has seemingly fallen out of favor, and I don’t know why. It’s yummy and unique, and fairly simple to throw together. It will be perfect alongside your next grilled chicken dinner. Ingredients: 3 apples (your favorite variety), peeled, trimmed, and cubed into bite-sizes 3 stalks celery, diced 1/2 c. pecans, coarsely chopped 2 tsp. lemon juice 1/2 c. mayonnaise 2 tsp. sugar dash of salt







Recipe of the Week: Barbecued Spareribs, by F.B.

Ingredients: 4 to 5 lbs spareribs, cut into two-rib pieces 1/2 cups ketchup 2 tbs brown sugar 1/2 cup bottled steak sauce 2 tbs vinegar 1/4 tsp salt 1/2 tsp hickory smoke salt 1 tsp instant minced onion Directions: Place spareribs on a rack in a baking pan. Brown in a 400 degree oven for 15 minutes. Turn and brown on the other side for 10 or 15 minutes. Drain the fat and put ribs in a pot. Combine remaining ingredients and pour over the rigs. Cover and cook on low until done. o o o Do you have a …