Mexican Corn Bread

1-1/2 cup self rising meal

3 eggs

1 cup grated cheese

1 small can Mexican Corn

1 cup buttermilk

2/3 cup Wesson oil

3 hot peppers, chopped

Mix and bake at 350 degrees for 45 minutes.

Asparagus Casserole

2 cup cooked asparagus

1-1/2 cup milk

3 tablespoon flour

1 cup shredded cheese

2 hard boiled eggs

3 tablespoon butter

1/2 teaspoon salt

1/2 cup dry bread crumbs

Place asparagus in greased baking dish. Cover with chopped eggs, then add white sauce in when cheese has been melted. Top with fine bread crumbs mixed with butter. Bake at 400 degrees for 30 minutes or until brown.

Beef & Cabbage Soup

1 pound beef (chuck), drain

1/4 cup celery

4 cup tomatoes

3 beef bouillon cubes

1/2 cup onion

1 quart water

2 cans chili hot beans

Boil and add 1 1/2 teaspoon sugar

1 teaspoon salt and pepper

1 -6oz. can tomato paste

2 tablespoon hot sauce

1 pound cabbage (chopped)

Cook until tender.

Chicken or Turkey Spaghetti

1-1/2 cup chicken cooked & cubed

1/2 cup chopped green pepper

Can of cream of celery soup

1/2 to 3/4 pound spaghetti

1/2 cup chopped onion

Small jar or pimento

2 cup sharp cheese

After cooking chicken, cook onion , pepper, spaghetti in same broth as chicken. When done, drain.

Mix spaghetti, chicken, 1 cup sharp cheese, celery soup, pimento, pepper and onion. Also 1/2 can water. Stir ingredients together. Place in 2 quart casserole dish and sprinkle remaining cup of cheese on top. Bake at 350 degrees until cheese melts good, about 15 minutes.

Banana Pudding

2 -3oz. boxes vanilla instant pudding mix

1 can sweetened condensed milk

1 box vanilla wafers

3 cup milk

9 ounce cool whip

4-5 bananas, sliced

Mix pudding and milk well. Add Cool Whip and milk. Layer bananas, vanilla wafers and pudding in large bowl.