4 slices bacon, fried      2-12 oz cans corn, 
3 c peeled and diced pototoes   2 tsp salt
3 c water                  1/4 tsp pepper
3 TB butter                2 TB parsley flakes
1 large chopped onion      2 cups diced ham
2 c milk                   1 tsp paprika

Cook bacon till crisp. Remove bacon and drain. 
Add onion and cook until soft. Add pototoes and 
water and cook over medium heat.  In a separate 
pan melt butter; blend flour into it and add milk 
and cook until thick and smooth. Add the cooked 
pototoes and remainer of ingredients and bring to 
a boil, but do not let boil. Sprinkle with 

8 lb black beans          1/4 cup thyme
2 lb bacon, chopped       1/4 cup basil
6 carrots, chopped        1/4 cup Tabasco
6 large yellow onions, chopped   2 gals chicken 
1 head celery, finely chopped    6 bay leaves
10 cloves garlic, pressed

Soak beans overnight. Add chicken stock and boil 
2 to 2 1/2 hours. Saute vegetables with garlic 
and bacon and add to soup pot. Season to taste 
with salt and pepper and the other spices. Serve 
with a tsp of sour cream and sprinkle chopped 
green onions in the cup. A dab of rice in the 
bottom of the cup is nice too.

Honey Mustard Sauce
3 TB honey        3 TB prepared mustard
1 cup mayo        1 TB fresh lime juice

Stir Together and chill 24 hours. makes about cup and a quarter.

Ranch Dressing

2 cups mayo             1 cup buttermilk
1 tsp Accent            1 1/2 tsp garlic salt
1 tsp onion salt        1 tsp parsley flakes
1 tsp oregano           1/8 tsp celery flakes
1 tsp dried chives      bacon bit to taste

Mix all and chill for a few hours to meld flavors.

Herb Butter [used in making Chicken Kiev or just to use on bread] 1/4 tsp Dried parsley 1/4 tsp thyme 1/4 basil 1/4 tsp onion flakes 1 tb olive oil 4 tb butter 1/4 tsp salt to taste Place herbs in olive oil. Let stand 1 hour. Add butter and cream till smooth and beat with wire whip till light. If for Chicken Kiev freeze in balls for inside of chicken breast.
Era's BBQ Basting sauce 2 stick oleo 1 tsp mustard 1 tsp Lea and Perrin worchester sauce 1 tsp lemon juice. Melt butter add ingredients. Chill and use as basting sauce. Mustard Sauce(hot) 1/4 cup dry mustard 1/2 cup vinegar 1 egg 1/3 cup sugar dash salt mayo about 1 cup Mix mustard and vinegar. Let stand overnight. In double boiler beat in egg and stir in sugar salt and mustard mix. Stir until thick and cool. Add equal amount of mayo and serve. Good with Ham Loaf. French Onion Soup 1/4 c butter 4 cup thinly sliced onion 4 cans beef bouillon 1 tsp salt if desired 4-6 slices French bread, toasted Parmeasan cheese if desired Heat butter and Saute onions till golden brown. Add bouillon and salt and simmer 30 minutes..Toast bread on both sides. Add Cheese to it. Put under broiler till bubbley. Float bread in bowls cheese side up.. Brown Soup 6 TB butter 1/2 cup flour 2 qt beef bouillon stock pinch nutmeg salt/pepper to taste pinch caraway seeds 1/4 cup milk or cream toasted croutons In a heavy saucepan heat butter and pour in flour. Cook until a chesnut brown. Gradually add bouillon and stir until smooth. Add nutmeg salt, caraway seeds and cook on low heat for an hour or so. Add milk or cream and cook an additional 15 minutes. Serve with toasted croutons, cheese or both. Minnstrone 3 cups water 1 1/2 lbs cubed beef, browned 1 medium onion, diced 2 carrots, diced 2 stalks celery diced with tops 1 16 oz can tomatoes 2 tsp salt 1 10 oz frozen mixed veggies 1/2 cup shreadded cabbage or cold slaw mix 1 TB dried basil 1 clove garlic, minced 1 tsp oregano 1 zucchini, sliced Cook all ingredients in crock pot on high 3-4 hours on low...8 hrs. Ladle into bowls and top with parmesan cheese if desired. Raisin Sauce for Ham 3/4 cup seedless raisins 1 cup water 4 whole cloves 3/4 cup brown sugar 1 tb cornstarch 1/4 tsp salt dash pepper 1 TB butter 1 TB lemon juice Cover raisins with water; add cloves and simmer 10 minutes. Mix brown sugar and cornstarch, salt and pepper and stir into raisins. Cook until slightly thick; add butter and lemon juice. Simmer a few minutes longer. Outback Steak House Ranch Dressing 1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe) 1 cup mayonnaise 1/2 cup buttermilk 1/4 teaspoon coarse grind black pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder = 1. Combine all ingredients in a medium bowl. Mix well. 2. Cover bowl and chill dressing for at least 30 minutes before serving. Makes 1 1/2 cups