Green Chili Spoonbread

1 package Martha White Sweet Cornbread package- 7oz

3 eggs

1/2 cup sour cream

1/2 cup Velveeta or Triple Cheddar Shreds

1 large can mild green chilies, drained

1 can corn, drained

1 can cream of corn, NOT drained

1 stick margarine, melted

1 cup frozen peppers/onions, thawed

 

Stir all ingredients together and pour into large greased glass pie pan.

Bake at 375 for 60 mins.

Cover with foil last 15 minutes if  top is browning too much.

Remove from oven and let cool before serving.

Even better as leftovers the next day!

 

Fresh Broccoli Soup

 

1 stick margarine

2 cups frozen peppers and onions

2 stalks celery, chopped fine

2 broccoli crowns, steamed and chopped

2 cups mini carrots, steamed and chopped

1  12oz can evaporated milk

24 oz whole milk (use milk can to measure)

8 oz  shredded Velveeta

1/8 cup flour, dissolved in 1/4 cup hot water

4 oz whipped cream cheese

4 oz can diced mild green chilies

 

 

Melt margarin in large stock pot.

Sautee peppers/onions and celery until translucent.

Add steamed carrots and broccoli.

Pour milk over all.

Add Velveeta and stir.

Add dissolved flour, blending well.

Season with salt to taste.

Cook on low to medium heat for 1/2 hour or so, stirring often.

Remove from heat when thick and stir in cream cheese till melted.

Add chilies.

 

 

 

 

 

 

Corn Casserole

 

IMG_2157

 

 

1 TB flour

4 TB sugar

2 heaping TB cream cheese

2 eggs, beaten

2 cups  shredded Velveeta cheese

1 can creamed corn

1 can regular corn, drained

1 stick margarine

2 cups frozen peppers and onions

 

Mix all ingredients except last 2.

Saute frozen peppers/onions in stick of butter until translucent.

Add to corn mixture.

Bake in covered glass dish at 350 for 1 hour.