Everyone's Favorite Corn Dip from Jean Connor

Members were wowed by Jean Connor's dip, and she has graciously agreed to share it with the club.

CORN DIP

1 Can Mexican Corn, drained

1 Cup Parmesan cheese, shredded

1 Cup Mayonnaise

1/2 Block Pepper Jack cheese, shredded

Combine all ingredients

Bake at 350 degrees for 30 minutes

Serve dip with tortilla scoops

Rem and Judy's Green Chili Bake

For those members who attended the last rally you may have gotten a taste of this delicious treat. Rem and Judy have shared this recipe for you to try.

Beat 10 eggs

Fold/stir in 4 cups shredded Jack cheese, 2 cups cottage cheese, 1/2 cup margarine, 1/2 cup flour, 1t baking powder, 1/2 t salt and 8 oz. drained chopped chilis.

Pour into lightly greased 9x13 pan. Bake 350 for 35 minutes or until set. (in 1000 watt microwave cook on low-mix for 35 minutes also). Cool 10 minutes.