Corn Casserole

1 can whole kernel corn, drained (15 1/4 ounce)
1 can creamed-style corn (14 3/4 ounce)
1 package of corn muffin mix (recommended 8 ounce package of Jiffy Mix)
1 egg
1 cup sour cream
1/2 cup butter, melted (1 stick)
1 to 1 1/2 cups shredded chedder cheese

Preheat oven to 350 degrees F

In a large bowl, stir together the 2 cans of corn, corn miffin mix, egg, sour cream, and melted butter. Pour into a greased 9 by 13 inch casserole dish. Bake for 45 minutes or until golden brown. Remove from the oven and top with cheese. Return to oven and bake for 5 to 10 minutes or until the cheese is melted. Let stand for at least 5 minutes and then serve warm.

Optional Preparation: You can mix the cheese in with the other ingredients rather than adding it later. I prefer it this way and I cut down on the butter by half because I am adding in the cheese. I just stir in the cheese after mixing the other ingredients and bake for 45 minutes.

Got this one from Paula Dean. (although Paula's recipe didn't call for the egg)

Sandra Dies
HCPL Circulation Manager

Spinach Balls or Bars

The original recipe calls for Parmesan Cheese and Oregano. I've played with it a little and have substituted Feta and Dill and they've turned out wonderful! You can also add diced tomatoes to add a little bit of color

Ingredients:
2 - 10oz packages frozen chopped spinach (thawed and drained)
1 medium onion chopped
2 cups seasoned bread crumbs
1 1/2 cups parmesan cheese (or feta cheese if using dill)
4 eggs
1 medium tomato (seeded and diced) - Optional
1 1/2 tsps. dried oregano or dill (or about 2 Tbls fresh)
salt and pepper to taste

Combine all the ingredients together and either form into 1 inch balls or spread entire mixture in the bottom of a 13x9inch pan. Bake at 350 for 25-30 minutes or until lightly browned. Can be served hot or cold and dipping in marinara sauce is always good. Also makes a nice after work snack when made ahead of time.