These recipes today are once again from the Church our Shelly Mae attends.
Broccoli Cornbread:
- 1 stick butter
- 4 eggs
- 1 10oz. pkg frozen broccoli . Thawed and drained
- 2 boxes jiffy corn bread mix
- 8oz. cottage cheese
- 1 medium onion, chopped
Melt ½ stick butter in 9×13 casserole dish. Mix remaining ingredients together in a bowl. Pour over melted butter. Corn bread is never to be over mixed. Mix by hand.
Bake 30 to 40 minutes at 350.
Lorene Rodgers
Broccoli Salad:
- 2 large broccoli heads
- 1 small onion
- 1 cup of peanuts with skin
- ½ cup of raisins
Dressing
Dressing:
- 1 cup of mayonnaise
- 1 tbs. red wine vinegar
- ½ cup sugar
Mix all ingredients into a large bowl.
Nancy Thomas (Shelly Mae’s Grandmother)