11/13/2017 Russ Fulgham

Recipe of the week

Easy and usually always a hit.

Jiffy Corn Casserole – usually make a double order

1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted
Adds – 1 can Rotel Drained, 4 or so chopped green onions
Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes, check with toothpick make sure does not come out wet.

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