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INGREDIENTS:

1 (9 or 10 oz.) pkg. frozen onions in cream sauce
1 (10 oz.) pkg. frozen chopped spinach
2 slightly beaten eggs
1 c. Dairy sour cream
1/2 c. butter, melted
1/4 tsp. salt
1 (8 1/2 oz.) pkg. corn muffin mix
1/2 c. shredded cheese

DIRECTIONS:

Prepare both onions in cream sauce and chopped spinach according to package directions, (drain spinach well). In large bowl, combine cooked onions in cream sauce; chopped spinach, eggs, sour cream, melted butter and salt. Stir in corn muffin mix. Pour into greased 1 1/2 quart casserole. Bake in 350 degree oven for 30 to 35 minutes or until wooden pick in center comes out clean. Sprinkle with shredded cheese. Bake 2 minutes more or until cheese melts. Serves 8.

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INGREDIENTS:

1 (4 oz.) pkg. shredded Mozzarella cheese
2 (4 oz.) pkgs. shredded Cheddar cheese
3 tbsp. prepared mustard
3/4 c. mayonnaise
3/4 to 1 c. grated green onion
1 French loaf bread
Pepperoni, if desired

DIRECTIONS:

Mix 2 cheeses, mustard, and mayonnaise together. Chop onion and slice loaf of bread. Spread thin layer of butter on bread. Add sliced pepperoni, add cheese mixture and sprinkle grated onion on top. Wrap each half in foil and bake in 300 degree oven for 20 minutes. Bake open-faced 1 minutes.

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INGREDIENTS:

1 1/2 c. milk
1 (10 1/2 oz.) can mushroom soup
1 c. yellow corn meal
4 eggs, separated
2 tbsp. butter

DIRECTIONS:

Mix milk and soup in a saucepan. Add corn meal, cook slowly stirring constantly until consistency of mush. Beat egg yolks and add yolks and butter into the mixture. Pour into a greased casserole and bake in a preheated oven at 350 degrees, spoon bread is ready when top springs back at the touch of your finger.