Corn Chowder

4 slices bacon, cut up
1 sm stalk celery, sliced thin
20 oz cream corn
1 c diced potatoes
2 c milk
1 tsp salt
¼ tsp pepper

In med saucepan, cook bacon until crisp. Remove from pan, drain & crumble.
Sauté celery in drippings until limp. Add corn, potatoes, milk, salt & pepper.
Boil, simmer 3 minutes. Sprinkle with bacon.

Mexican Antipasto

1 pkg. light cream cheese, softened 250 g
1/2 cup light sour cream 125 mL
1/4 tsp fresh lemon juice 1 mL
1 large avocado, peeled, pitted and mashed
1 tomato, seeded and finely chopped
1 can 4 oz green chilies 127 mL
Pinch salt
5 slices bacon, cooked and crumbled
3 green onions, chopped
1/4 cup black olives, pitted and sliced
60 mL 8 oz 1 jar salsa
250 mL 1 cup shredded Cheddar cheese 250 mL

1. Blend the cream cheese with the sour cream and lemon juice; spread mixture over the bottom of a 9-inch (23 cm) pie plate.
2. Combine the avocado with the tomato, chilies and salt; spoon avocado mixture evenly over the cream cheese layer. Sprinkle on the bacon, green onions and olives.
3. Top with salsa; sprinkle with Cheddar. Chill slightly. Serve with tortilla chips

Chocolate Fudge Pudding

1 c flour
¾ c sugar
2 tsp baking powder
½ tsp salt
1/3 c cocoa
1/2 c chopped nuts (optional)
¾ c brown sugar, lightly packed
½ c milk
2 Tbsp oil
1 tsp vanilla
2 c hot water

In ungreased 8” square pan, stir together flour, sugar, baking powder, salt & 2 Tbsp cocoa.
Stir together remaining cocoa, nuts & brown sugar. Set aside.
Stir milk, oil & vanilla into flour mixture. Blend well.
Spread batter evenly in pan.
Sprinkle nut mixture on top. Pour hot water carefully over.
Bake 350 for 40-45 minutes.

Makes 8 servings

I was having company on Family Day and realized too late that the grocery stores were closed. So I was forced to use whatever I had on hand in the cupboard and only had 1/2 cup of flour. I cut the recipe in 1/2 and it made a nice 'comfort food' dessert.