The Writers’ Guild of Acadiana meets at 7 p.m. the last Tuesday of the month at Barnes & Noble, offering great information and networking opportunities to aspiring and published writers. To help finance their ongoing workshops, motivational speakers, writer’s conferences and support of the local literary scene, the WGA has published a cookbook full of great recipes from members, their friends and family. And you know being that it hails from Acadiana, it has to be good!
The hardbound cookbook of “Stirring Stories & Baking Memories” sells for $10 (what a bargain!) and includes appetizers, beverages, soups, salads, sides, entrees, desserts and breads. You can pick one up at any Guild meeting or by sending $10 plus $3 postage to: Writers’ Guild of Acadiana, P.O. Box 51532, Lafayette, LA 70505-1532. For more information, write firstname.lastname@example.org.
Here’s a fun and easy side dish to bring to a potluck or enjoy at home, compiled by Jeannette Poole of Opelousas. “I first tasted this at Marbane Farms (Plaisance) in 1970,” Poole writes in the cookbook. “My sister-in-law Elizabeth had made this for a family gathering on Easter Sunday.”
2 tablespoons sugar
8 ounces sour cream
1 can whole kernel corn
1 can cream style corn
1 box Jiffy corn muffin mix
8 ounces Cheddar cheese, shredded
Directions: In a large bowl beat eggs and add sugar. Add sour cream. Stir in both cans of corn. Stir in Jiffy mix and cheese. Pour into a 9- by 13-inch casserole dish that has been well greased. Bake at 325 degrees for 45 minutes.