Category: Side Dish

INGREDIENTS

6 slices bacon, chopped
Cooking spray
3 c. corn kernels (fresh, canned, or frozen and thawed)
1/4 c. all-purpose flour
2 c. shredded Cheddar
1 jalapeño, minced
1 tbsp. sugar
2 large eggs, lightly beaten
1/4 c. melted butter
1 c. milk
kosher salt
Freshly ground black pepper

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. In a medium skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate; drain. Chop into small pieces.
3. Spray a baking dish with cooking spray. Add corn, flour, 1 1/2 cups cheddar, jalapeño, sugar, cooked bacon, beaten eggs, melted butter, and milk. Season generously with salt and pepper and mix together until combined.
4. Top with remaining 1/2 cup cheddar.
5. Bake 1 hour, then let cool 20 minutes to firm up.

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• 2 medium onions, finely chopped
• 2 T butter
• 2 large garlic cloves, minced
• 1 1/2 T minced, peeled fresh ginger
• 2 t ground cumin
• 1 t ground coriander
• 1/8 t cardamom
• 1 1/2 t salt
• 3/4 t dried hot pepper flakes
• 2 (15 oz) cans pumpkin
• 7 cups water
• 1 1/2 c chicken broth
• 1 (14 oz) can coconut milk
• 1/4 c olive oil
• 2 T brown mustard seeds
• 8 fresh curry leaves

1. Cook onions in butter in heavy pot over moderately low heat, stirring occasionally, until softened (3-5 min).
2. Add garlic and ginger and cook, stirring one minute.
3. Add cumin, coriander and cardamom and cook, stirring, one minute.
4. Stir in salt, red pepper flakes, pumpkin, water, broth and coconut milk.
5. Simmer, uncovered, for 30 minutes, stirring occasionally.
6. Puree soup in batches in food processor until smooth.
7. Keep soup warm over low heat.
8. Heat oil in small skillet over low

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Preheat oven to 375 degrees. Brush both sides of potato slices with butter. Place them on a cookie sheet. Bake in the oven for 30 to 40 minutes or until lightly golden brown on both sides, turning once. When potatoes are ready top with bacon, cheese, green onion and then continue baking until the cheese has melted. Add a dollop of sour cream and enjoy!

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• 4 whole garlic heads
• 1/3 cup water
• 1/4 cup olive oil or vegetable oil
• Sprig of fresh thyme
• Sliced French or Italian bread

1. Cut the top off of each garlic head (the end that comes to a closed point) so that the clove is exposed.
2. Place with cut side up on a small ungreased baking dish; pour water around garlic.
3. Place sprig of thyme on top of cut end of garlic.
4. Cover and bake at 350 degrees for one hour or until garlic is very soft.
5. Cool for 5 minutes.
6. Slowly drizzle oil into the center and over each garlic head.
7. Remove soft garlic from skins; spread on bread and eat.

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Cut it in half and put each half face down in a dish with about an inch to 2 of water. Bake on 450 for 30-40 min. Just keep an eye on the water. Poke a few holes in the top of each half to make sure to aureate it.
You can also just line a pan with foil, put olive oil and salt and pepper in each half and bake it that way.

Add some pasta sauce and parm, like spaghetti. You can throw in some meatballs if desired. Just beware that it will have more water in it than actual pasta so your sauce can get watered down.

Or add brown sugar and cinnamon to make it as a side dish.

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• 2 cups corn
• 1 tbs sugar
• 1 cup milk
• 1 tbs flour
• 1 and 1/2 tsp salt
• 1/8 tsp pepper
• 1 tsp butter
• 3 eggs, beaten
• 1/2 cup whipping cream

1. Butter a six cup casserole dish.
2. Combine all ingredients, put in casserole.
3. Put dish in a cake pan half full of water.
4. Bake at 325 degrees for 90 mins (knife should come out clean)

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