8 slices bacon, chopped
1 8 oz. pkg. cream cheese, cubed
4 cups fresh corn kernels (about 8 ears)
½ c. half and half
1 med. onion, chopped
1 tea. sugar
1/3 cup chopped red bell pepper
1 tea. salt
1/3 cup chopped green bell pepper
1 tea. pepper

Cook bacon in large skillet until crisp; remove and drain on paper towels, reserving 2 T. drippings in skillet. 

Sauté corn, onion and peppers in skillet over medium-high heat for 6 minutes or until tender.  Add cream cheese and half and half, stirring until cream cheese melts.  Stir in sugar, salt and pepper.  Top with bacon.

3 lbs. Potatoes peeled and sliced
1 cup chopped cooked ham
1 onion chopped
1 can reduced fat cream of mushroom soup
1 cup shredded cheddar cheese
½ cup water

Combine thinly sliced potatoes, onion, cheese and ham in slow cooker.  Stir together soup and water.  Pour over potato mixture.  Cook on high 4 hours or until potatoes are tender.

This is great for cookouts. 
1.  Slice vegetables of choice into 1/8 - 1/4 inch pieces (we like red, green and yellow peppers, onions, potatoes           (sometimes we add mushrooms)
2.  Mix together in large bowl and season with onion salt, garlic salt and pepper to taste. 

3.  Tear foil into 8 inch strips and spray with non-stick cooking spray.

4.  Place vegetable mix onto foil and top with a pat of butter.

5.  Fold foil up on all sides and crease in center creating a water tight sealed pouch.

6.   Place on grill and cook over medium heat for 15 to 20 miniutes.  (be sure not to have too high a temperature as vegetables will burn.)

No mess when you're done! 

Caramelize 4 large onions.  Cool. Place cooled onions in buttered Quiche or casserole dish.

Beat together:
2 cups heavy cream
4 eggs
chopped garlic
Salt and pepper to taste

Pour custard over onions. Top with:
¾ c. grated parmesan cheese mixed with 1 c. fine bread crumbs.

Bake in 350 degree oven until set—about 30 or 40 minutes.

1 medium eggplant
8 oz. evaporated milk
3 Tbsp. butter
16 saltines
Salt

Choose eggplant that is spongy.  Peel and cut into 1” or less cubes.  Boil in well salted water until tender and translucent.  Drain and while still hot, place in buttered casserole.  Add 2 Tbsp.  butter and let melt.  Stir to coat then add milk.    Crush saltines.  Reserve some for topping and stir balance into casserole to thicken.  Melt 1 Tbsp. butter in separate pan and add crumbs for topping.  Stir to coat and lightly brown.  Sprinkle on casserole.  Bake 300 degrees for about 45 minutes.

3 yellow bell peppers
6 plum tomatoes sliced into wedges
3 red bell peppers
10 cloves garlic chopped
2 orange bell peppers
2 medium eggplant
3 to 6 Tbsp. olive oil
salt and pepper to taste
1 large onion

Slice peppers into one inch strips. Dice onion.  Cut un-peeled eggplant into chunks.  Brown garlic lightly in olive oil.  Add onion and cook until translucent.  Add peppers and salt and pepper and cook on low heat for two hours.  Stir occasionally to prevent burning.  Once peppers are cooked down and are very soft, add eggplant and tomatoes.  Continue cooking until a thick, mushy mass of veggies.  Re-check seasoning.  Serve hot or cold with fresh bread 

1 9" pie crust
6 slices bacon
2 cups four cheese mix
1/2 c. mayonnaise
1/2 c. parmesan cheese
3 med. leaks
3 cloves garlic
5 lg. roma tomatoes
juice of 1/2 lemon
1 cup basil leaves

Fit pie crust in a medium tart pan.  Cook until lightly brown.  (I  put parchment paper in pan and fill with dried beans to keep crust from shrinking during bakong).  Set aside

Cook bacon crisp and crumble.  Slice leaks and saute in small amount of oive oil until tender.  Place 1 cup of the cheese in cooked crust.  Spread leaks over, then basil leaves, bacon, and sprinkle with garlic.  Slice tomatoes and arrange over all, pressing down firmly.  Stir together mayo, lemon juice, parmesan cheese, and remaning cup of four cheese mix.  Spread evenly over the top sealing to the edge.  Bake 325 degrees about 40 minutes or until golden. Let rest ten minutes and then cut into serving size wedges.

Note:  The number of tomatoes needed may vary--You want pan completely filled.  I  sometimes use scallions instead of leaks.

4 large potatoes
1 can diced tomatoes
1 large onion
Cayenne pepper and salt to taste
1 can tomato sauce
oil for frying
1 can (sauce can) water

Slice onion in large skillet with lid.  Add sliced potatoes and sauté covered until almost tender.  Add tomato sauce, water, salt and diced tomatoes. Cook un-covered until thickened stirring often to prevent sticking.  Add Cayenne.