REMEMBERNG MY SISTER-IN-LAW

My oldest brother married Anita (August 1^st, 1959) when I was three years old, so I don’t ever remember our family without her.  She was a class act – tall and beautiful, with many varied interests.  And she was a true Christian Lady. 

She always put my brother first.  Like when he decided he wanted to move to a large farm.  Anita was a city girl all the way, but she sacrificed, leaving her parents and sister behind so that Jim could have what he loved and wanted most.  And once there, she settled into it.  She turned their home into a real country farmhouse and began to make goat cheese and other goats milk products!  And the General Electric executive secretary became a farm girl, raising her children there in the country. 

 

Some of her favorite interests were reading, birds, flowers and cooking.  She shared a lot of recipes with me over the years and usually gave me a cookbook or two for Christmas or my birthday.  

 It was so hard when Anita passed away so suddenly of an aneurism.  I miss her so much and am very thankful for the beautiful memories I have of this lovely sister.

<B>CORN PUDDING</B>

 

1/2 c. butter, softened
1/2 c. sugar
2 eggs
1 c. (8 oz) sour cream
1 package (8-1/2 oz) Jiffy cornbread mix
1/2 c. milk
1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-3/4 oz) cream-style corn

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.

Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325-Degrees for 45-50 minutes or until set and lightly browned. Yield: 8 servings.