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 mixture. Pour in pie she...