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Corn Casserole for Holy Week

By   /   April 11, 2012  /   Comments Off

 

 

Palm Sunday is coming up…the beginning of Holy Week. This is one of my favorite weeks. Palm Sunday starts off with the waving of palms and the triumphal entry into Jerusalem. For as many years as I can remember, the downtown churches have hosted Holy Week. The Host Church rotates from year to year, and each pastor has a day to bring us through that Holy Week. The pastors of the Baptist, Methodist, Episcopalian, and Presbyterian faiths and their congregations come together. All denominations, colors, styles of worship and music come together once a year, and it is an awesome worship experience.

Of course, as well as coming together to worship, we also have a lunch meal together. The worship, fellowship and meal all come together, leading us to the cross, death, burial and resurrection of Christ. We also commemorate Maundy Thursday at our church and most of the other churches downtown…what a somber service. We serve each other communion, scriptures are read, prayers prayed and without a word we nail our sins to an old rugged cross and leave in silence. It’s a very sobering service that speaks to me every year. Then comes Good Friday when Jesus died on the cross to take away our sins that we will have eternal life. The suffering He endured for us is more than we will ever understand.

All week long we get closer to Sunday…Easter Sunday. What a glorious day. He is alive, and we are forgiven. We celebrate with Easter Lilies, flowers, new spring outfits, family gatherings with Easter eggs and family traditions. Feast of ham, deviled eggs, casseroles, cakes, pies, and all because we have reason to celebrate. Take your best or favorite dish or dessert. This is a new recipe shared by a friend.

Corn Casserole

  • 2 cans  Mexicorn, drained
  • 1 can cream of mushroom soup
  • 1 small package saffron rice, cooked according to package
  • 1 8-ounce carton sour cream
  • 1 medium bag Mexican shredded cheese, divided
  • A little salt and pepper
  • Jalapeño pepper, chopped

Mix all ingredients, except half of the cheese and Jalapeño peppers. Put in a sprayed 9×13 casserole dish. Top with the Jalapeño peppers and remaining cheese. Bake at 350° until bubbly and cheese melts.

Hope you enjoy.

Why not try some of the many Holy Week and  Easter Sunday services. Joyous Easter to you all.

May God Bless You.

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

 

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