Ingredients

• 20 oz frozen whole kernel corn, thawed
• 1 cup heavy cream
• 2 tbsp sugar
• 1 tsp salt
• 1/4 tsp pepper
• 2 tbsp butter
• 1 cup milk
• 2 tbsp all purpose flour
• 1/4 cup cheddar or mixed cheeses

Directions

In a large skillet over medium heat combine corn, sugar, cream, salt, pepper, and butter. Cook until heated through and butter is melted. Whisk milk and flour together and add to mixture. Continue cooking over medium heat until mixture thickens. Remove from heat and stir in cheese. Serve and enjoy!!

Delicious!

Ingredients

• 3 tablespoons unsalted butter
• 1 pound Brussels sprouts, trimmed and halved or quartered
• Salt and pepper, to taste
• 1 cup heavy cream
• Generous squeeze of lemon

Directions

1. In a large skillet, melt the butter over medium-high heat. Add the Brussels sprouts, salt, and pepper. Cook, stirring occasionally, for 5 minutes or until the sprouts begin to brown in spots.

2. Stir in the cream, cover the skillet, and lower the heat. Cook the sprouts over low heat for 30 to 35 minutes or until they are tender when pierced with the tip of a knife.

3. Remove the cover from the pan, add the lemon juice, and taste for seasoning. Let simmer, uncovered, for 2 minutes or until the cream thickens enough to coat the sprouts.

Serves 4

Ingredients

• 1 package frozen lima beans, about 10 ounces, or about 1 1/2 to 2 cups fresh shelled lima beans
• salt
• 4 to 5 ears of corn
• 1/2 cup heavy cream
• 2 tablespoons butter
• salt and pepper, to taste

Directions

Cook fresh lima beans covered in a small amount of salted water (just enough water to prevent sticking) for about 20 minutes, or until just tender. If using frozen lima beans, cook according to package directions. Cut corn kernels off cobs; scrape liquid from cob with dull edge of knife. Add corn with liquid to lima beans; simmer for 5 minutes. Add butter, salt, and pepper to taste. Heat through.

Serves 4.

Ingredients

• 3 medium zucchini
• 3 medium yellow squash
• 1/2 cup chopped onion
• 1/4 cup chopped bell pepper
• 1 minced garlic clove
• 6 tablespoons butter
• 1 teaspoon Creole seasoning
• Dash or two soy sauce
• Salt and pepper to taste

Directions

Cube zucchini and squash. Melt the butter over medium-high heat in a deep skillet and add all ingredients. Cook, stirring often, for about 30 minutes, making sure that all the vegetables are tender, yet still slightly crisp. Serve immediately.

Ingredients

• 12 large tomatoes
• 2 large or 4 small cloves of garlic, finely chopped
• 2 tbl extra virgin olive oil
• salt and freshly milled black pepper
• for the dressing:
• 2 tbl extra virgin olive oil
• fresh basil leaves
• 24 black olives

Directions

You will also need a shallow roasting tin, 16 x 12 inches, oiled
Pre-heat the oven to gas mark 6, 400°F (200°C).
Skin the tomatoes first of all by pouring boiling water over them and leaving for 1 minute, then drain and, as soon as they are cool enough to handle, slip off the skins. (Protect your hands with a cloth if necessary.) Now cut each tomato in half, around the middle rather than vertically, and place the halves in the roasting tin (cut side uppermost) and season with salt and freshly milled pepper. After that, sprinkle on the chopped garlic, distributing it evenly between the tomatoes. Follow this with a few droplets of olive oil on each one, then top each one with half a basil leaf, turning each piece of leaf over to get a coating of oil.

Now place the roasting tin in the top half of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened. Then remove the tin from the oven and allow the tomatoes to cool. All this can be done several hours ahead.

To serve the tomatoes, transfer them to individual serving plates, then whisk the oil and balsamic vinegar together and drizzle this over the tomatoes. Finally top each one with an olive and garnish with basil leaves. Lots of crusty bread is an essential accompaniment to this

*source Delia Smith