Cornbread Souffle & Pumpkin Roll

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              FOOD FUNNY
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Thanks to Rose Benitez of Altamonte Springs, FL for sending
this, one of my favorite lines by George Carlin:

When cheese gets its picture taken, what does it say?

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              TODAY'S RECIPES
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This recipe from Donna Gustin appeared in the ezine on
December 9, 1998 and it was an instant hit in my family. Not
long after we discovered this dish my mother began including
it in our Thanksgiving menu, and some of the younger members
of the family can't remember a Thanksgiving without it. Mom
always makes sure to have some left over so she can drizzle
maple syrup over it for breakfast. Here is what Donna said
about her recipe:

This recipe is from my best cousin, Laurene. It's not really a
traditional souffle though it has an awesome consistency. Great
for holiday tables or any cold day!

Corn Bread Souffle

In a 2-quart casserole dish mix the following

1 can creamed corn
1 can undrained whole kernel corn
1 stick melted butter or margarine
4 eggs
1 box jiffy corn muffin mix

Bake at 350 for 1 hour.

Here is a festive cake roll that's especially good for the holidays.
It was contributed to the Pen-Pal Forum on March 29, 1999 by
Adrienne, and here is her intro:

This recipe may seem out of season but it's worth saving for the
holidays. It's a favorite with our family and must be made every
Christmas Eve or else...

Pumpkin Roll

3 eggs beaten
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
2 tsp. cinnamon
3/4 cup flour
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ginger

Gradually add sugar to beaten eggs. Mix pumpkin and lemon
juice then add to sugar and eggs. Combine dry ingredients
separately then add to pumpkin mix. Spread into a well greased
and floured 15x10 in jelly roll pan. Bake 375 degree oven for 15
minutes. Let it cool on a rack for about 5 minutes but while still
warm turn the bread out onto a towel sprinkled with powdered
sugar. Roll up the bread and leave till cooled.

Filling

1 cup powdered sugar
4 TB butter or margarine
6 oz cream cheese
1/2 tsp. vanilla

Soften butter and cream cheese, beat until smooth. Add sugar
and vanilla, beat some more. Refrigerate until ready to use. Once
the bread is cooled, unroll and spread with filling, then roll back
up again. Refrigerate again until ready to serve. Slice and arrange
on a platter to serve. Serves 8-10.
Received on Thu Dec 28 07:52:33 2006