Corn Chowder

Rachel Ward

1 lb bacon, chopped
1 med. Onion, chopped, (fresh or dried, either works)
2 med. Stalks celery, chopped
2 tbsp. flour
4 c. milk
1/8 tsp. pepper
1 can creamed corn
1 can potatoes chopped (or just cook a few cups of chopped potatoes separately)
Paprika

Cook bacon in 3 qt. pot over med. Until crisp. Drain fat, reserving 3 tbsp. in saucepan. Drain bacon on paper towels; set aside. Cook onion and celery in bacon fat over medium heat about 2 minutes, stirring until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in mil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in pepper, corn an potatoes. Heat until hot. Stir in bacon. Sprinkle with paprika.

Pot Pie

Karla Ward

1 frozen puff pastry sheet
1/4 - 1/2 pound bacon
2 cloves garlic, pressed (or minced)
1 bunch green onions
1 package fresh sliced mushrooms
2 tablespoons flour
1 1/4 cup chicken broth
1 bunch fresh broccoli, separated into florets
Salt, pepper, herbs
Thaw out the pastry sheet as you work with the rest of the recipe. Brown the bacon and remove from pan reserving the bacon grease. Brown the garlic and onion in reserved drippings, then add the mushrooms and cook for a few minutes until they are getting soft. (If you don't have enough bacon grease to do this, you can add a little cooking oil at this point). Stir in flour and then slowly add the broth. Add the broccoli, salt and pepper. I also add some herbs that I bought in France, so I don't know what you would substitute, but you could try rosemary, sage, thyme, etc. Cover and cook until broccoli is tender. Put everything in a 10 inch pie pan. Roll the pastry sheet out until it's about 12 inches square. Cover the pie pan and seal around the edges. Cut slits in the top for the steam and bake for about 25 minutes at 425 degrees.