Submitted by Linda Hundt 
 

This super simple dish, as is, is the perfect accompaniment to your Easter meal. The optional additions are also wonderful… for instance add green onions and crisp bacon for a brunch version, or green chilis and cheddar cheese for a great Mexican side dish.

• ½ C. butter, melted
• 1 (17 oz.) can creamed corn
• 1 (17 oz.) can whole kernel corn, drained
• 8 oz. sour cream
• 2 eggs, beaten
• 1 box of Jiffy cornbread mix

 Optional additions…

• ¼ C. green onions, chopped
• 6 slices of crisp bacon, crumbled
• 1 small can of green chilis, drained
• 1 C. shredded Cheddar cheese 

Preheat oven to 350 degrees. Mix all ingredients together in a casserole dish. Bake for 45 minutes. (If you want to prepare the night before, mix all ingredients except for cornbread mix – add it just before baking.)

From Martha Dixon’s Copper Kettle Cookbook
 

This recipe was the grand prize winner in the “Sugar and Spice” contest that was held in 1961. The winner was Mrs. Jacqueline VanDeventer of Lansing. Jackie learned to make these delicious meatballs from the Benedictine Sisters of Peking China, while living there for a brief time. The flavor is a “teaser” combination of sweet and sour.

• 1 pound ground beef
• 1 egg
• 1 Tbsp. cornstarch
• ½ C. chopped onion
• salt and pepper to taste

Combine all ingredients and form into 1-1 ½ inch balls. Fry in a small amount of oil and drain. In another pan heat together 1 Tbsp. oil and 1 C. pineapple juice, and add the following ingredients mixed well together

• 3 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 3 Tbsp. vinegar
• 6 Tbsp. water
• ½ C. sugar

Cook this mixture over low heat until the sauce thickens. Stir constantly. To the sauce, add the cooked meat balls, 1 can of drained pineapple chunks, and 2 large green peppers cut in strips. Just heat this mixture, do not cook it, or the crispness of the peppers and pineapple with be lost.
 

This dish works well as a main dish, served over rice, or as an hors d’oeuvre.

Submitted by Eileen Hundt 
 

This easy-to-make recipe was passed down from my great grandma, who passed it down to my grandma, who passed it down to my mom, who passed it down to me!  These are a wee bit different from other sloppy joes (being made with vegetable soup) but boy are they hearty and good tasting! They’re meaty, messy, a little bit sweet, and they contain chunks of veggies (the potatoes are my favorite!). I like to serve them on Hawaiian sweet buns. 

• 1 ½ pounds ground beef
• 1 (10.5 oz) can of vegetable beef soup with barley
• 2 Tbsp. brown sugar
• A few splashes of distilled white vinegar
• 1/3 to 1/2 C. ketchup (depending on how sloppy you want them…)
• ground black pepper to taste
• 6-8 Hawaiian sweet buns or hamburger buns  
   

In a large sauté pan, cook the ground beef until brown, and drain off excess fat. In the same pan, add the soup, brown sugar, vinegar, ketchup, and pepper to the cooked meat and simmer over low heat for at least 20 minutes. Serve on buns and enjoy!