Georgia Magazine - May 2017 - 36B

soup; spread over vegetables. Combine butter and crackers; sprinkle on
top. Bake at 400 degrees for 40 minutes or until golden.

Soul Sisters' Mexican Cornbread

JACKIE KENNEDY

Lisa Booth, executive assistant,
Diverse Power, Mountville, Troup
County

The Green Bean-Corn Casserole recipe from
Barbara Stubbs of Pine Mountain appears
in the "Vegetables & Sides" section of the
Muscogee County chapter.
1 (15-1/4-ounce) can corn, drained
1 cup shredded sharp cheddar cheese
1/2 cup chopped onion
1 cup sour cream
1 (8-ounce) can sliced water chestnuts,
drained
1 (10-3/4-ounce) can cream of celery soup
1/2 cup butter, melted
1 sleeve round buttery crackers, crushed

Spread green beans on bottom
of an ungreased 9x13-inch baking
dish. Layer corn on top. In a separate bowl, mix together cheese, onion, sour cream, water chestnuts and

3 cups cornbread mix, such as Jiffy
2-1/2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 large onion, diced
1 cup cream-style corn
1/2 cup pickled jalapeño peppers
1/2 cup shredded cheddar cheese
1/4 cup pimento

Preheat oven to 400 degrees.
Combine all ingredients in a greased
9x13-inch glass baking dish. Bake for
1 hour or until done.

German Chocolate Pie
Barbara Stubbs, Pine Mountain,
Harris County
1 (4-ounce) package Baker's German Sweet
Chocolate
1/4 cup butter
1-2/3 cups evaporated milk
1-1/2 cups granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt

2 eggs
1 teaspoon vanilla extract
2 deep-dish pie shells, unbaked
1-1/3 cups coconut
1/2 cup chopped pecans

In a saucepan over low heat,
melt chocolate with butter, stirring
until blended. Remove from heat;
gradually blend in evaporated milk.
In a bowl, mix sugar, cornstarch
and salt thoroughly. Beat in eggs and
vanilla. Gradually blend in chocolate
mixture. Pour into pie shells.
In a medium bowl, combine
coconut and nuts. Sprinkle over filling. Bake at 375 degrees for 45 minutes. Note: Filling will be soft but will
set while cooling. Cool for at least
4 hours before cutting.

Watergate Salad
TeResa Torbert, Coleman, Randolph
County
1 (8-ounce) container whipped topping
1 (28-ounce) can crushed pineapple,
undrained
1 cup miniature marshmallows
1 (3-ounce) box instant pistachio pudding
1 cup chopped pecans

Mix whipped topping and
crushed pineapple. Add remaining
ingredients; mix well. Place in refrigerator, preferably overnight.

Georgia Grown spotlight recipe
Red, White and Georgia Blue Salad
Courtesy of the Georgia Blueberry Commission;
Recipe by Frances Thompson

Blend yogurt, sweetened condensed milk,
lemon peel and pecans with a hand mixer.
Pour half of this mixture into a 1-1/2-quart glass dish.
Add lemon juice and fold in miniature marshmallows.
Spread a layer of strawberry halves and Georgia blueberry halves on top. Repeat with layers of the yogurt
mixture and berries, ending with the Georgia blueber36B

ISTOCK.COM / JULICHKA

3 cups plain yogurt
1 can sweetened condensed milk
2 teaspoons lemon peel
1/2 cup chopped pecans
1/3 cup lemon juice
2 cups miniature marshmallows
1 pint fresh strawberries, cleaned, hulled, halved
2 cups Georgia blueberries, halved

ries. Place in freezer. Remove and start to thaw before
serving. Cut into squares and serve.
Visit Georgia Grown's website, www.georgiagrown.com, for
information on farms and producers across our state.

More online at www.georgiamagazine.org

GEORGIA MAGAZINE

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Table of Contents for the Digital Edition of Georgia Magazine - May 2017