Zucchini and Corn

by Paige Beal

1 tbsp olive oil
4 small zucchini, sliced
1 small onion, chopped
1 can corn
6-7 slices of bacon
¾ c grated mozzarella cheese
In a deep skillet cook bacon until very crisp. Place bacon on a paper towel on a plate to soak up excess oil, reserving oil in pan. Add zucchini and onion, cover and cook 8-10 minutes (til tender), stirring occasionally. Turn off stove and top zucchini with corn, bacon, and cheese; cover and let sit 5 minutes or until cheese in melted. Add salt & pepper to taste.

Creamed Peas & Potatoes

from Paige Beal

2 lbs red potatoes, scrubbed & cubed
1 c fresh or frozen peas
1 c milk or cream
2 tbsp butter
1 tbsp corn starch
Salt & Pepper
Cook potatoes in boiling water about 10 minutes, until cooked but not overly soft. Add peas and drain. Meanwhile, combine milk, bouillon cube, butter, cornstarch, and salt & pepper; stir until cornstarch is dissolved. Add milk to potatoes and heat over medium heat, stirring constantly, until sauce is thick. Serve immediately. Serves 4-6.