6 med tomatoes (green, but turning pink)

1 c cornmeal

1/2 tsp salt

1/4 tsp pepper

1/2 tsp oregano

bacon drippings

Cut tomatoes horizontally into 1/4″ thick slices, discarding the top and bottom slices. Mix cornmeal with seasonings. Coat the tomatoes well. In hot skillet containing bacon drippings, add tomato slices in one layer. Lower heat to medium and fry for about 6 minutes, or until golden brown. Drain on paper towels. Repeat with remaining tomato slices.

Serves 8

2 (16 oz) bags frozen corn, defrosted

2 tsp salt

1/2 c grated parmesan cheese

3 tbs flour mixed with 3 tbs melted butter OR margarine

1 1/2 c whipping cream

1 tsp sugar

Butter the dish of your choice. Sprinkle 2-3 tbs  parmesan over the butter, tilting the pan to distribute the cheese.  Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for five minutes. Stir in salt and sugar. make a paste out of the butter and flour and stir into the corn. Cook until thickened. turn corn into dish, sprinkle with 1/2 cup parmesan and dot with butter. Refrigerate for up to four days. Bake at 350 degrees for 30 minutes or until bubbling and golden brown.

1/4 c melted margarine

2 tbs flour

1/4 tsp salt

1 1/2 c milk

1 1/2 c (6 oz) grated sharp cheddar cheese

1 1/2 c cornflakes, finely crushed to 3/4 cup

1 can whole-kernel corn, drained

2 (10 oz) pkgs frozen broccoli spears, cooked and drained

Mix half of the melted margarine with flour and salt. Gradually blend in milk, stirring until sauce is smooth and thickened.

Blend cheese into sauce. Add 1/4 cup cereal crumbs and corn. Mix well.

Place broccoli in a shallow baking dish. Pour cheese sauce on top.

Blend remaining crumbs and margarine and sprinkle over sauce.

Bake at 350 degrees for 30 minutes.

Serves 8

2 tbs teriyaki sauce

1 tbs honey

1 tbs butter

1 tbs fresh lemon juice

1 1/2 lbs fresh green beans, preferably thin ones, trimmed

2 slices bacon

1/2 c red bell pepper, cut into strips

1/2 c thin onion wedges

1/2 c whole cashews

In a small bowl, stir together the teriyaki sauce, honey, and butter. Fill a bowl with cold water and ice cubes. Bring a lg pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4-5 minutes, or until the beans are bright green. Drain the beans in a colander, then plunge them into ice water; drain again and set aside (this may be done in advance). In a skillet, cook the bacon until very crisp; crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

Serves 6-8

3 lbs med brussels sprouts

2 tbs vegetable oil

8 thick slices bacon (about 8 oz), cut crosswise into 1/2″ strips

2 tsp apple cider vinegar

1/2 tsp kosher salt, plus more as needed

freshly ground black pepper

Bring a lg pot of water to a boil and salt it generously. Trim the bottom end of the brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)

Meanwhile, put the oil and bacon in a very lg skillet or stewpot, and cook over med heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to med-high, add the brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon.

Serve warm.

8 servings