Yeast Rolls

Kelly Whapham

Daughter of  Sheila Tomey Whapham

2 cups warm water
 2 pkg yeast 
2 tsp salt 
2 eggs 
1/2 cup oil 
1/2 cup sugar 
6 cups flour 

Dissolve yeast in two cups warm water.
Add remaining ingredients.
Mix well.
Set aside to raise until double in size.
Punch down. 
Make rolls.
(Put oil in pan. Roll in oil.) 
Let raise. 
Bake at 375 until golden brown.

Corn Casserole AKA Spoonbread

Lisa J. Tomey

    3 cups milk
    1 8.5 oz box Jiffy Corn Muffin Mix
    1 can (16 oz) Cream-style corn
    1 can (16 oz) Drained whole kernel corn (the sweeter the better)
    1/2 cup sugar
    2 tablespoons butter
    2 tablespoons cooking oil
    4 eggs, well beaten
    
Beat eggs with all other liquid, melt butter and mix with batter, add dry ingredients and mix well.,

add corn. Pour in buttered baking casserole. Bake at 375 for 1 hour. Done when firm but light.

Can add jalapenos and Mexican corn for a little kick! Some even add cheese!

Jiffy Corn Muffin Mix