Yellow Rice and Corn Casserole
resident Peggy and her daughter Deborah
Peggy chose this casserole because it goes so well with everything. She likes that it’s colorful and pretty
on a plate and not spicy. She says the corn gives the rice some crunch, which makes it perfect for pairing with chicken or even fish. Unlike recipes that require fresh ingredients, Peggy says this is a quick casserole to put together on the spur of the moment since it contains only a handful of items she usually has on hand.
1 stick oleo
1 can cream of celery soup
1 can Mexicorn
1 bag yellow rice
Cook rice as directed on package and add other ingredients. Pour in buttered casserole and bake at 350 til it bubbles.
Blueberry Dream Cake
resident Julia and her daughter Judy
Julia belonged to a highly skilled ladies quilting group for over a decade. The group met once a month in each other’s homes with the hostess providing a delicious dessert. Judy found this recipe in her mother’s recipe box and thought it would be perfect for a springtime dessert at Angels. Julia agreed! Both like that it’s not a heavy dessert yet adds a sweet finish to any meal. They also like that it “looks pretty,” especially when served in a trifle bowl.
1 Angel food cake sliced into 3 layers
1 cup granulated sugar
1 cup powdered sugar
1 large package cream cheese
2 teaspoons vanilla
1 8-ounce tub of dairy whipped topping
1 can blueberry pie filling (or fresh blueberries if you prefer)
Cream sugar, powdered sugar, cream cheese and vanilla; add whipped topping and stir. Frost cake and chill. Spoon blueberry pie filling or fresh blueberries over the top.