Mary, thank you so much for posting the recipes! They all look so good, I wouldn't know which one to try first!! I already have them copied and put in my new recipe folder. Beth

Thank you Lee. I think I put too much of the chili pepper it it...it was rather hot for me. I have the ingredients to make it again so I will see which way I like it best. The lime yogurt really helped to cut the spice. I also want to shave the light version of corn soup. I say light because it's not as heavy as corn chowder. I serve this in the summer at room temperature. It's creamy, cruncy from the corn and bell pepper and spicy sweet. 1 tablespoon olive oil 1 small onion; chopped 3 cups fresh corn (about 6 ears) 4 cups low-sodium chicken or vegetable broth Salt and fresh ground pepper to taste 1/4 cup cream (or half & half or milk) 1 tablespoon yellow cornmeal 1/2 red bell pepper; diced 2 tablespoons fresh, chopped cilantro Pinch of cayenne pepper or Tabasco to taste Lime wedges (to balance the sweetness of the corn) Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes. Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with a squeeze of lime in each bowl to balance the sweetness from the corn. *Original recipe from Eating Well magazine, Fresh Corn Bisque. My changes are as written above Marilyn

This one is always a huge hit when we go boating. Travels well, very tasty , substantial and a bit different. Don't let the ingredients list put you off it really is very easy to make. Real N'awlins Muffuletta (Weed) 1 cup pimento-stuffed green olives crushed 1/2 Cup drained kalamata olives crushed 2 Clove garlic minced 1/4 Cup roughly chopped pickled cauliflower florets 2 Tbl drained capers 1 Tbl chopped celery 1 Tbl chopped carrot 1/2 Cup pepperoncini drained 1/4 Cup marinated cocktail onions 1/2 Tsp celery seed 1 Tsp dried oregano 1 Tsp dried basil 3/4 Tsp ground black pepper 1/4 Cup red wine vinegar 1/2 Cup olive oil 1/4 Cup canola oil 2 (1 pound) loaves Italian bread 8 ounces thinly sliced Genoa salami 8 ounces thinly sliced cooked ham 8 ounces sliced mortadella orcappicola 8 ounces sliced mozzarella cheese 8 ounces sliced provolone cheese Directions 1. To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight. 2. To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella ,mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters. 3 Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Slow Cooker Pierogie Casserole Allrecipes.com "I love pierogies! They smell great and keep you dipping into the pot before dinnertime! Quick and easy and delish!" Original Recipe Yield 8 servings Ingredients 3 tablespoons butter 1 head cabbage, chopped 1 onion, chopped 1 pound bacon 4 (16.9 ounce) packages frozen pierogies 3 tablespoons butter Directions Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Stir in the cabbage, onion, and garlic. Cook and stir until the cabbage is tender, about 20 minutes. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut the bacon into bite-sized pieces; set aside. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, about 5 minutes; drain. Place the remaining 3 tablespoons of butter into a slow cooker. Gently combine the pierogies, cabbage, and bacon; and place into the slow cooker. Cook on Low for 3 hours before serving.