Corn Casserole

• 2 cans yellow corn, drained
• 2 cans cream style corn
• 16 oz. sour cream or non-fat plain Greek yogurt
• 2 packages Jiffy Corn Muffin Mix
• 2  sticks butter, melted
• 8 oz. shredded taco cheese or similar type cheese

1. Preheat oven to 350 degrees.
2. Spray 9 x 13 inch baking dish with non stick cooking spray.
3. Mix corn and muffin mix together.
4. Add  sour cream or Greek yogurt and stir in well.
5. Add the melted butter and stir well.
6. Place in baking dish and bake for 55 minutes.
7. Distribute cheese across top of casserole and return to the oven for 10 minutes.
8. Serve and enjoy.

Olive Bread

You will need a dutch oven, a large mixing bowl, and a clean kitchen towel in order to make this recipe.

For a fresh loaf for 6:00 p.m. Dinner, start at 8 p.m the previous day, proof 14-18 hours (18 preferred) , bake at 2:00, cool from 2:00 the day of serving.

• 3 cups bread flour
• 1 teaspoon salt
• ¾ teaspoon yeast
• 1 ½ cups cool water
• 1 jar kalamata olives, drained, pitted and chopped
• white corn meal and flower for dusting

1. Pat the olives dry.
2. Mix the flour, yeast, and salt together.
3. Add the water, stir with a spoon or with hands.
4. Add the olives and work in some more.
5. Cover and let proof for 14-18 hours (18 preferred)
6. Sprinkle a clean towel liberally with a mixture of flour and corn meal.
7. Scoop your mixture out onto the towel. Turn a few times to cover.
8. Shape into a ball.
9. Cover with the towel and let proof for 2 hours more.
10. Begin heating the uncovered dutch oven at 500 degrees after 1 ½ hours after starting the second proof.
11. After 30 minutes, add the loaf to the Dutch oven and bake with the lid on for 30 minutes.
12. Take the lid off and bake it for another 20 minutes, so the crust is brown.
13. Remove and let cool on a wire rack for an hour. Then you can slice it.
14. Use to make a sandwich, or just alone or with butter.
15. Enjoy.

Pasta Stoup (a little thicker than soup)

Stoup is thicker than soup. Here is my recipe:

1 lb. ground sausage, browned

1 teaspoon rubbed sage

1 onion, chopped

1 teaspoon refrigerated minced garlic

3 Tablespoons chicken bouillon powder

6 cups water

1-28 ounce can tomato sauce

1 small can of tomato paste

2 Tablespoons Italian seasoning

10 ounces macaroni type pasta, any shape

Parmesan cheese for topping

In a large Dutch oven, add the sage to the ground sausage, stirring to break into small pieces.

Add onion and cook until translucent.

Add the minced garlic, chicken bouillon powder and 6 cups of water. Stir.

Add the tomato sauce and tomato paste and stir well.

Add the Italian seasoning. Stir.

With medium heat, bring to a soft boil.

Add the pasta and cook 15 minutes.

Ladle into bowls and top with grated Parmesan cheese.

Enjoy.