6 Tbsps butter, melted
1 can whole kernel corn (don't drain)
1 can cream corn
1 (7 oz) pkg Martha White Sweet Yellow Cornbread & Muffin Mix
6 green onions (white and green parts), finely chopped
2 large eggs
1/2 green pepper, seeded and diced
1 1/2 tsps Creole seasoning (less for less spicy) plus more to sprinkle on top
Preheat oven to 400 degrees. In a large bowl, combine all ingredients. Pour into greased 9x13 pan (glass preferred). Sprinkle with Creole seasoning. Bake about 45 minutes until brown and set.
Submitted by Joanne Spires of North Augusta. If you have a quick and easy recipe to share, please send it to firstname.lastname@example.org, You'll get a cookbook if we use your recipe.
Clayton Phillips of Aiken correctly guessed that it is Campbell's Chicken Noodle Soup. CVS has it on sale through Saturday for $.79 a can with your Extra Care Card. You'll get back $.50 in Extra Bucks for your next purchase, so it's like getting the soup for $.29 plus tax.
Posted by John Bryant at 8:01 AM
1 lb. russet potatoes (about 4 medium), cut into 1/2-inch chunks
1/2 lb. (8 oz.) Velveeta pasteurized prepared cheese product, cut up
1/2 cup chopped onions
1/4 cup mayonnaise
4 slices bacon, cooked, drained and crumbled (about 1/4 cup)
Heat oven to 375 degrees. Combine all ingredients except bacon in 8-inch square baking dish sprayed with cooking spray; cover with foil. Bake for 45 minutes. Top with bacon; bake, uncovered, 5 to 10 minutes or until potatoes are tender.
Recipe provided by Cleve's wife, Barbara Walker, from the Kraft Foods Quick & Simple Sides Cookbook. If you have a quick and easy recipe to share, please send it to email@example.com. You'll get a cookbook if we use your recipe.
Chimene Suer of Augusta correctly guessed that it is Vaseline Intensive Care Lotion (10 oz). Rite Aid has it on sale through Saturday with your Wellness Rewards Card for $2.99. You'll get back $2 in +Up Rewards, so it's like getting it for $.99 plus tax.
Posted by John Bryant at 7:49 AM
1 pound ground beef
2 garlic cloves, minced
1 can diced tomatoes with basil, oregano and garlic, undrained
2 jars (14 oz. each) spaghetti sauce
1 can cream of onion soup, undiluted
2 eggs, lightly beaten
1 1/2 cups cottage cheese
3/4 teaspoon Italian seasoning
1 box no-bake-lasagna noodles
1/2 cup shredded Colby Jack cheese
1 cup shredded mozzarella cheese
In a large skillet, brown ground beef with garlic and drain when no longer pink. Add tomatoes and sauce, and heat through. Set aside the ground beef mixture in a large bowl. In a bowl, mix together the eggs, soup, cottage cheese, and Italian seasoning. Spread a cup of the meat mixture evenly to bottom of the skillet. Layer with a cup of cottage cheese mixture and noodles (break the noodles to fit). Repeat layers and top with remaining sauce. Bring to a boil, reduce heat, then cover and simmer for about 20 minutes or until the noodles are tender. Remove from heat and sprinkle with shredded cheeses. Cover for a couple of minutes to allow cheese to melt.
Submitted by Mitzi Smith of Burnettown. If you have a quick and easy recipe to share, please send it to firstname.lastname@example.org. You'll get a cookbook if we use your recipe!