ish with margarine (Discard excess).
Cook 3 slices of bacon until
In a dutch over, fry bacon crisp.
Remove from dutch
Cut corn off the cobs, save two
Cook the bacon in a soup pot over
edium heat until crisp. Transfer bacon to opaper towels to drain
In a
6 or 8-quart kettle, saute the bacon until crisp. Remove from pan and drain on paper towels.
Remove all but 1/2 cup drippings from pan.
In the drippings, saute the onion until tender, about 5 minutes.
Add potatoes and water; bring to a boil and cook, covered, until potatoes are tender, about 10 or 15 minutes.
Add corn and milk; heat gently.
Add butter, salt and pepper.
Sprinkle with bacon pieces when serving.
Makes 5 1/2 quarts or about 25 servings.
Place potatoes in soup pot; sprinkle with salt and cover with water.
Bring to a boil; reduce heat.
Cover and simmer until tender.
Meanwhile, in skillet, cook onion in butter until tender. Stir in corn and cooked bacon; heat through.
Drain potatoes; add milk.
Heat through.
Stir in corn and cheese.
Serve.
). Grease a baking sheet with shortening. Place the phyllo sheets
Cook the corn ears, in their husks, either on the grill for a
Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan.
Cover.
Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat.
Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder.
Serve immediately.
Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.
Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
t aside.
Chop up bacon and cook in a large
e tablespoon of the bacon fat, leaving the bacon in the pot
In a large saucepan combine corn, water, green or red bell
fry bacon until crispy; remove to paper-towel-lined plate with slotted
For corn relish.
Fry bacon in a large skillet and
ars of corn for 3 minutes then
ausage and bacon to the hot oil and cook for 2 minutes
b>for 1 hour, or until firm.
Meanwhile, combine flour, corn and