Cheesy Corn Chowder


Cheesy Corn Chowder

Cheesy Corn Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I’ve had this chowder recipe for 30 years, and whole family really enjoys its cheesy corn taste.  It makes a big pot – enough for seconds!!

                  Lola Comer                                                                         Marysville, Washington


Cheesy Corn Chowder Recipe


Cheese Corn Chowder

6 bacon strips, chopped

¾ cup chopped sweet onion

2 ½ cup water

2 ½ cups cubed peeled potatoes

2 cups sliced fresh carrots

2 tsp. chicken bouillon granules

3 cans (11 oz.) gold and white corn, drained

½ tsp. pepper

7 Tbsp. flour

5 cups 2% milk

3 cups (12 oz.) shredded cheddar cheese

1 cup cubed process cheese (Velveeta)


In a Dutch oven, cook bacon and onion over medium heat until onion is tender.  Add the water, potatoes, carrots and bouillon; bring to a boil.  Reduced heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in corn and pepper.  In a large bowl, whisk flour and milk until smooth; add to soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add the cheeses; cook and stir until melted.        15 servings


(Recipe for Cheesy Corn Chowder was in, 2015)


Greek Herb Ratatouille

Greek Herb Ratatouille

Greek Herb Ratatouille


When I lived in Florida, I went to a dinner at a friend’s home.  His Greek wife served a beautiful and delicious side dish the she called “Eggplant Fan” and she shared the recipe with me.  While I’ve made her version many times with great success, I was inspired by the movie Ratatouille and created this version.

             Joe Sherwood                                                                                    Tryon, Nebraska


Greek Herb Ratatouille Recipe

Greek Herb Ratatouille

1 small eggplant

2 small zucchini

2 small yellow summer squash

4 plum tomatoes

1 large sweet onion

½ butter, melted

½ cup minced fresh parsley

3 garlic cloves, minced

½ tsp. salt

½ tsp. each dried thyme, oregano, tarragon and basil

½ tsp. dried rosemary, crushed

½ tsp. pepper

1 cup (4 oz.) shredded part-skim mozzarella cheese


Cut vegetables into ¼ inch thick slices.

In a greased 13 x 9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion.  In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables.   Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 375 F. for 35 minutes.  Sprinkle with cheese.  Bake 10-15 minutes longer or until cheese is melted.  Serve with a slotted spoon.    13 servings (3/4 cup each)


(Recipe for Greek Herb Ratatouille was on, 2014)


Bacon Vegetable Quiche

Bacon Vegetable Quiche

Bacon Vegetable Quiche


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes


This recipe is so versatile!  You can use Vidalia onions, green onions or leeks.  Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand.  I especially like it in spring, when I’m overwhelmed with an abundance of fresh greens.

                 Shannon Koene                                                                                                Blacksburg, Virginia


Bacon Vegetable Quiche Recipe

Bacon Vegetable Quiche

1 unbaked pastry shell (9 inches)

2 cups fresh baby spinach

1 cup sliced fresh mushrooms

1 cup chopped fresh broccoli

¾ cup chopped sweet onions

2 ½ tsp. olive oil

3 eggs, lightly beaten

1 can (5 oz.) evaporated milk

1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded cheddar cheese

6 bacon strips, cooked and crumbled

½ cup crumbled tomato and basil feta cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.

Meanwhile, in a large skillet, sauté the spinach, mushrooms, broccoli and onions in oil until tender.  In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.

Using a slotted spoon, transfer vegetables to egg mixture.  Stir in cheddar cheese and bacon.  Pour into crust.  Sprinkle with feta cheese.

Cover edges loosely with foil.  Bake at 375 F. for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         6 servings



(Recipe for Bacon Vegetable Quiche was in


Smothered Salmon for Two

Smothered Salmon for Two

Smothered Salmon for Two

Priscilla Weaver finds this recipe a “great way to use the first dark greens from early spring planting.”


Smothered Salmon for Two Recipe

Smothered Salmon for Two

2 Tbsp. olive oil

1 medium yellow or sweet onion, coarsely chopped

2 cups washed, chopped dark greens (kale, chard, beet, almost any dark green except spinach which has the wrong flavor here)

¼ cup dried cherries


2 Tbsp. water

Salmon:   1Tbsp. olive oil

1   12 oz. salmon steak or thick fillet

2 Tbsp. white wine or water

1 large orange, peeled and cut into small segments



For the greens:  Heat the olive oil in a large skillet over medium heat.  Add the onion and cook until soft but not browned.  Add the greens, cherries and BALTI.  Toss to coat with the olive oil.  Add the water and immediately cover the pan.  Cook on low heat for 2-3 minutes, until the greens are barely wilted.  Turn off the heat.  Place the greens, including any pan juices, in a bowl and set aside.

For the salmon: Heat the olive oil in the same pan.  Add the salmon, skin-side up, along with the wine.  Cover and cook over medium-low heat for about 5-6 minutes.  Gently peel off the skin at cut the salmon in two.

The fish should be slightly underdone in the middle.  Add the orange pieces and the greens mixture to the pan, tucking them around the fish.  Cover and cook for 2 minutes.        2 servings

(Recipe for Smothered Salmon for Two was in Penzeys Spices catalog)