Rainbow's End

by JB Bonds

  Hot Corn Dip

  2 cans Mexi-corn (medium size can)

  3 oz. Parmesan cheese, shredded

  5 cups Monterey Jack cheese, shredded

  1 cup mayonnaise

  2 cans green chilies, drained and chopped

  Prehat oven to 350º

  Mix all of the above ingredients until well blended. Grease baking dish large enough to hold the mixture. Place mixture in dish and bake at 350º until slightly browned on top and bubbly.

  Serve with Scoops Corn Chips.

  Company Chicken

  8 – 10 Boneless, skinless chicken breasts

  1 – can mushroom soup

  1 – can cream of chicken soup

  1 – 6-8 oz. package dried beef

  1 – 8 oz. container sour cream

  Preheat oven to 325º

  Line greased casserole with dried beef. Place chicken breasts on top of dried beef. In a bowl, mix soups and sour cream and pour this mixture over chicken and dried beef. Can garnish top with slivered almonds. Cover casserole dish with lid or aluminum foil. Bake 2 hours at 325º.

  Serve over cooked white rice.

  Applesauce Jell-O

  1 large package Cherry Jell-O (or your choice, Cranberry or Lime are also good)

  1 small jar prepared applesauce (that has 2 cups applesauce)

  Dissolve Jell-O with 2 cups boiling water. Instead of adding 2 cups of cold water as package instructs, substitute 2 cups of the applesauce. Mix applesauce thoroughly into dissolved Jell-O. Place in refrigerate until set.

  Chocolate Mint Brownies

  Preheat oven to 350º

  Brownies:

  1 cup sugar

  1 stick softened butter

  4 eggs

  1 cup flour

  ½ teaspoon salt

  1 – 16 oz. can Hershey syrup

  1 teaspoon vanilla

  Cream sugar and butter. Add eggs, flour, salt, and Hershey syrup to sugar/butter mixture. Mix thoroughly. Add vanilla to mixture. Pour into greased and floured 9x13 pan. Bake for 30 minutes at 350º. Remove from oven and cool.

  Topping for Brownies:

  2 cups confectionary sugar

  1 stick softened butter

  4 Tablespoons green Crème de Menthe

  Mix confectionary sugar, butter, and Crème de Menthe together. Stir until smooth (will be a pourable mixture) and pour on cooled brownies.

  Icing for Brownies:

  1 – 6 oz. package of chocolate tidbits (approx. 1 cup)

  6 Tablespoons butter

  Melt chocolate tidbits and butter. Stir until smooth. Cool mixture and then spread over Brownies. You can add a few more chocolate tidbits to mixture if you want it thicker.

  Old Fashioned Southern Pound Cake

  1 cup butter, softened

  ½ cup shortening

  3 cups sugar

  5 eggs

  3 cups all-purpose flour

  1 tsp. baking powder

  1 cup milk

  1 tsp. vanilla extract

  1 tsp. lemon extract

  Preheat oven to 350º

  Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

  Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well after each addition. Stir in vanilla and lemon flavorings.

  Pour batter into a greased and floured 10-inch tube pan. Bake at 350º for 1 hour and 15 minutes or until cake tests done. Cool in pan for 10 – 15 minutes, then remove from pan and cool completely.

  A lemon glaze can be made to drizzle over top of cooled cake.

  World’s Best Cornbread

  Preheat oven to 400º

  Pour 1 Tbs. vegetable oil into cast iron skillet. When oven preheated, please skillet in oven to heat. While skillet is heating, mix together the following:

  1 box Jiffy Cornbread Mix

  1 medium can cream style corn

  8 oz. sour cream

  ¼ cup vegetable oil

  2 eggs

  Check skillet and if beginning to smoke, remove skillet from oven. Very Important: Reduce heat to 350º.

  Immediately pour mixture into hot skillet. Bake for 40 minutes or until golden brown at 350º.

  Grilled Pork Tenderloin

  Marinate a pork tenderloin in 1 cup Italian salad dressing and ½ cup soy sauce overnight.

  Heat grill to 350º.

  Grill pork tenderloin until an internal temperature of 170º is reached.

  About the Authors

  JB Bonds, is the pen name for Jane and Brenda, sisters, who have raised two beautiful families, and been blessed with a close, enduring relationship throughout their lives. They have collected rich, humorous stories over the years, and decided to incorporate them into their first book, Rainbow’s End. Neither have written before, but found the experience to be both rewarding and energizing.

  Jane lives with her husband, Jim, in Asheville, NC and Brenda lives with her husband, Chuck, at Smith Mountain Lake, VA. for six months and Myrtle Beach, SC for six months.