Ingredients

• 2 LBS. bacon
• 1/2 green cabbage
• 1/2 white cabbage
• 8 potatoes (peeled)
• salt and pepper to taste
• 3 TBS. butter
• 1 TBS. parsley

Directions

Cover the bacon with cold water in a large pot, and bring to a boil. Drain. Cover with fresh cold water, and bring to a boil again. Simmer for about 30 to 35 minutes. Remove the outer leaves of the cabbage, and cut the cabbage heads in half. Add to the pot and simmer for at least 20 minutes. Remove the bacon to a chopping board, and carve into thin slices. Drain the cabbage, and season to taste with salt and pepper. Chop into pieces, and add butter, mixing in. Peel and boil the potatoes until they are tender but not mushy. Chop into bite-sized pieces and add to the cabbage/bacon mix. Top with parsley and stir well.

Ingredients

• Fresh or Frozen Cauliflower
• Cheddar Cheese
• Butter
• Onion
• Small Container of Sour Cream

Directions

I would cook a bag of frozen cauliflower as specified on the package and drain. While it was cooking, I would saute the onion in some butter and add salt and pepper to taste. I would then mix all of the ingredients together and put in a small casserole dish and sprinkle some additional cheddar on top. I would then bake it in the oven until all of the ingredients were nice and warm and the cheese started to brown on the top.

*I just made this tonight and instead of sour cream, I just stuck in a few dots of soft cream cheese. This is good stuff!

Ingredients

• 4 eggs
• 2 tins creamed corn
• 2 tins kernel corn
• 1/2 cup milk
• 1 cup baked corn bread crumbs
• 1 tsp.onion powder
• 1 cup cheddar cheese,shredded
• 1/2 cup butter,melted
• salt and pepper to taste

Directions

Bake corn bread in advance and let cool.Crumble into fine pieces.
In casserole dish on bottom,put one tin of kernel corn,on top
of that put one tin of creamed corn.Add a layer of
crushed corn bread crumbs and then sprinkle with
1/2 of the cheese.Then second tin of kernel corn
and second tin of creamed corn along with the
rest of the cheese.Mix together,eggs,milk,salt and pepper and
onion powder.Pour on top of corn.Push holes through
with a fork to let mixture seep through corn.
Put large layer of corn bread crumbs on top.Heat butter,
pour on top.Bake 1 hour in 400º oven.

Ingredients

• 1 medium cushaw
• 2 eggs
• 2 cups sugar
• 2 tablespoons flour
• 1 tsp vanilla
• 1/2 pound butter
• 1/2 tsp baking powder
• nutmeg to taste

Directions

Cut cushaw in pieces, scrape out seed and boil until tender. Remove peeling. Mix cushaw with the rest of the ingredients. Place in baking dish and bake at 350F until brown on top.

Ingredients

• 1 eggplant
• 1/4 stick butter or bacon drippings
• 2 T. flour
• 2/3 cup milk
• 1 cup sharp cheese
• 1 cup cracker crumbs
• 1 cup tomatoes
• 2 eggs, separated
• pinch of salt

Directions

Peel and dice eggplant. Cook in a little water until tender over low heat. Make a cream sauce with butter or drippings, flour and milk. Add cheese and melt over low heat. Drain eggplant and mash it. Add cracker crumbs, tomatoes, beaten egg yolks and salt. Mix together with cream sauce and fold in beaten egg whites and bake at 350(F) for 30 minutes . Serve at once. Serves 6.