The Lunch Bunch for October 2012

                                       The Elders are all working, while the Sister missionaries enjoy!

Recipes from Lunch Bunch

Corn Casserole 15oz. undrained whole kernel corn 15oz. cream-style corn 1 cup sour cream 2 eggs beaten 8 1/2oz. box Jiffy corn muffin mix 1/2 stick butter- softened Mix the two cans of corn in a large bowl with all but the muffin mix. Blend well. Stir in muffin mix. Pour into 8x12 glass dish. Bake at 350 for 1 hour or until it is golden brown. Carrot Casserole 12-13 carrots. (I use less since the carrots in Peru are so large) 1 small diced onion 1/2 cup diced celery 3/4 cube butter 1/4 cup flour 1 tsp salt 1/2 tsp dry mustard 2 cups milk 1/4 tsp pepper 1/4 tsp celery salt 1/2 pound grated cheese 2 cups softened bread crumbs 1/4 cube melted butter (I use less) Peel and slice carrots and cook in salted water. Drain. In another pan, sauté the onion and celery in butter. Stir in flour, salt and mustard. Cook 1-2 minutes until smooth and thick. Add pepper and celery salt. Arrange carrots in 9x13 dish, sprinkle with cheese and cover with sauce. Top with bread crumbs and melted butter. Cover with foil and bake at 350 for 30 minutes. Uncover and cook an additional 15 minutes. Enjoy!!!! Chicken Sour Cream Linguine  1 lb package of linguine - Cooked Two chicken breasted - Cooked  (fried or boiled) and chopped into bit size pieces add 3 green onions chopped (Include both the onion and greens) 1 can green diced chili's (or I cooked 3 Aji peppers and skinned them and then chopped them)  Cook green onions and Aji peppers with chicken until done Add 1 1/2 cups sour cream, 1 can soup ( use either, cream of celery, mushroom or chicken) add some chicken or beef bouillon. Thin with milk. In a large bowl place linguine and pour over the sauce and mix. Place in 9x 13 pan. Cook 30 minutes at 350.  The last few minutes cover with shredded cheese to taste.