by Mandy D.’s book, Colton, SD
1 stick oleo, melted
1 can whole kernel corn with juice
1 can cream corn
3 eggs, beaten
1 pkg. Jiffy Corn muffin mix
1 c. sour cream
Mix all ingredients together and put in a 2 1/2 quart buttered baking dish. Put 1 cup grated Cheddar Cheese on top. Bake at 350 degrees for about 45 minutes or until a knife comes out clean.
Submitted by: Kim D
by Mandy D.’s book, Colton, SD
8 medium potatoes, peeled
4 eggs
1 onion, chopped
1/2 cup chopped celery
Dressing:
2/3 cup Mayonaise
1/4 cup mustard
2 tbsp pickle juice
salt and pepper to taste
Boil potatoes until tender and then cut up and cool. Boil the eggs until firm (about 15 minutes) and then rough chop and cool. Once both are cooled put together in a large bowl and add onion and celery. Mix dressing ingredients together. You can adjust levels of ingredients by taste or texture. If you like a thicker dressing, increase amounts of mayo, mustard and pickle juice. Add the dressing to the potato mixture and mix well. Chill before serving.
Submitted by: Mandy D