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Recipes from the ladies at Severn Church

CORNBREAD

Mary Lou G. Williams

2 boxes Jiffy corn muffin mix

1 can (14.75-oz.) sweet corn cream style

1 can (15.25-oz.) whole kernel corn, drained

8 oz. light sour cream

2 eggs

½ c. melted butter

Lightly grease a 13x9-inch pan. Preheat oven to 375°F. Mix all ingredients together and pour mixture into the prepared pan; place in oven. Bake for 45 minutes to 1 hour uncovered. (If knife inserted comes out clean, it’s done.) Add extra taste to the recipe by topping with toasted coconut meat.

GERMAN SWEET CHOCOLATE PIE

Barbara West

4 oz. German sweet chocolate

12/3 c. evaporated milk

3 Tbs. cornstarch

2 eggs

¼ c. butter

1½ c. sugar

1/8 tsp. salt

1 tsp. vanilla

11/3 c. coconut

½ c. chopped pecans

1 unbaked 9-inch pie shell, deep dish

Melt chocolate with butter over low heat, stirring to blend. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt in a bowl; beat in eggs and vanilla; gradually blend in chocolate mi...

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