CORN PUDDING
Marianne Rizzio
3 c. cut, uncooked corn (2 11-oz. cans = 3 c.)
3 eggs slightly beaten
1 tsp. salt
3 Tbs. butter
3 Tbs. melted butter
1¼ c. scalded milk
Mix all ingredients and put in greased casserole dish. Bake 40 minutes at 350°F. Done when pudding remains firm when shaken.
SHEPHERD’S PIE
Judy Andrews
1 lb. lean ground beef
1 onion, chopped
2 c. frozen mixed vegetables
1 tsp. Italian seasoning
Salt and pepper to taste
10 oz. can cream of mushroom soup
2-3 c. mashed potatoes
4 oz. cream cheese, softened
¼ c. grated Parmesan cheese
½ c. water
Preheat oven to 375°F. Cook ground beef and onion until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir in vegetables, soup and water until hot, about 4 minutes; then add seasoning and salt and pepper to taste. Place in lightly greased 2-quart baking dish or 9-inch pie plate. Meanwhile, in medium bowl, stir together potatoes, cream cheese and Parmesan...