50+ Lifestyles

Layered Potatoes

recipe submitted by Pat McMunn

• 7 medium potatoes, peeled and sliced thin
• 1 cup melted butter
• 1 Tbsp thyme
• 1 tsp rosemary
• 1 acorn squash, medium, peeled, sliced thin
• 9-inch pie pan

Directions:

1. Preheat oven to 400 degrees.
2. Pour some butter into the pan, sprinkle thyme and rosemary.
3. Layer potatoes, pour some butter, sprinkle thyme and rosemary.
4. Layer acorn squash, pour some butter, sprinkle thyme and rosemary.
5. Layer until filled to the top.
6. Place a piece of aluminum foil on top. Set a heavy pan (cast-iron skillet) on top.
7. Bake for 90 minutes.
8. Let sit for 15 minutes before serving.
9. Cut and enjoy.

Corn Pudding

recipe submitted by K.B. Schriefer

• 1 can cream style corn
• 3 eggs
• 1 Tbsp butter
• 1 Tbsp flour
• 1/2 c milk
• Salt and pepper to taste

Directions:

1. Beat yolk and egg whites separately.
2. Add to egg yolk: corn, milk, melted butter, flour, salt and pepper.
3. Fold in egg whites.
4. Place in buttered casserole dish with lid.
5. Bake 30–45 minutes in 375-degree oven in a pan placed in hot water. The depth of the water should be more than 1/4 of baking dish.

*This recipe works well as a vegetable or a dessert. If dessert, warm maple syrup and spoon over every serving.

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