Jo Ann Dalton of Fredonia has saved quite a few recipes over the years.

Dalton has a son, Scott Dalton, and he resides in Cadiz with his wife, Brenda. She has one grandson, Jordan, and he is married to Rebekah. They have three kids, her great grand children, Cheyenne, 15; Isaac, 10; and Harrison, seven.

Dalton attends Good Springs Church, and worked for 28 years at Princeton Hosing Mill until it closed, and for 20 years at Johnson Furniture Store until her retirement 2014.

Here are a few of Dalton's favorite recipes that she would like to share with the community:

Lettuce Taco Salad

Start by covering a dish with lettuce leaves.

Add:

one can of refried beans

¼ cup of sour cream

one package of taco mix

chopped tomatoes

chopped green onions blades

about one cup chopped lettuce

Cover with ½ a package of shredded cheddar cheese. Place black olives on top if you would like. Chill about three hours before serving.

Warm Corn and Bacon Dip

Preheat oven to 350 degrees. Stir together:

Two 15 oz cans of drained, no salt added corn

Six slices of cooked bacon, chopped

Four oz of cream cheese

Two cups of sharp cheddar cheese, shredded

¼ cup sour cream

Two tbsp. of dried chives

Salt and pepper to taste

Bake for 30 minutes until the cheese is bubbly. Serves six to eight.

Snow Ball Cake

Dissolve two envelopes of Knox plain gelatine in four tablespoons of cold water.

Add:

One cup boiling hot water

One can of crushed pineapple, undrained

1 1/8 cup sugar

One tbsp. cool lemon juice

Pinch Angel Food Cake in bite size pieces and put in 9 x 13 pan. When the mixture is cool, add eight ounces of cool whip and coconut then chill for three or four hours before serving.

Best Potato Soup

Ingredients:

eight medium potatoes, cut up

1 package of bacon bits

six slices of black forest ham, cut upone package of ranch dressing mix

one can of mushroom soupone stick of butter

one large half and half

one pint of whipping cream

8 oz of cream cheese

8 oz Velveeta cheese, shredded

Boil potatoes until soft. Melt butter in pan, add ham and bacon bits. Cool this for about five minutes then add half and half, whipping cream and bring to a boil, about two minutes. Add soup and sour cream, stir until mixed. Add cheese and potatoes and stir until cheese is melted.

Pepper Jack Corn Bread

Heat oven to 425 degrees.

Ingredients:

One box of Jiffy Corn Bread mix

3/4 cup of cream corn

3/4 cup of shredded pepper jack cheese

two eggstwo tbsp. of melted butter, for skillet

Cook until the top is as brown as you like.

Cheese Grits Casserole

Preheat oven to 350 degrees.

Ingredients:

One cup of uncooked grits

Four cups of water

One tbsp. of season salt

Two cups of sharp cheddar cheese

Two eggs, beaten

Add grits and salt to boiling water and cook until it starts to thicken. Remove from heat, add butter, cheese and eggs. Pour into a casserole dish. Bake for 30 to 40 minutes until set.

If you are interested in submitting recipes for the Gourmet Corner, email or call Sara Howell at showell@timesleader.net or 270-365-5588.