Corn Pudding

Corn Pudding

Thisis my husband's all time favorite side dish.

2 beaten eggs
1 15-16 oz. can cream style corn
1 15-16 oz. can whole kernal corn, drained
1/3 C. sugar
1/4 C. milk
2 Tbls. flour
1/4 tsp. salt
butter

Combine all ingredients except butter. Place in a lightly greased 8-inch square baking dish, dot with butter. Bake at 350 for 1 hour. Serves 6.

Chilled Rotini Toss

Chilled Rotini Toss

1 (16 oz.) package tricolor rotini
1/2 C. Italian salad dressing
1/2 C. chopped green onions
1/2 C. sour cream
1/2 C. mayonnaise
1/4 C. roasted sunflower seeds
2 Tbls. chopped pimientos

Cook pasta using package directions; drain well. Combine pasts and salad dressing in a large bowl and toss to coat. Add green onions and toss to mix well. Combine sour cream and mayonnaise in a small bowl and mix well. Add to pasta mixture and mix gently. Sprinkle with sunflower seeds and pimientos and toss to mix. Chill, covered, for 2 hours.

I like to add some grated Romano cheese on top.