CORN PUDDING

Pre-heat oven to 450 degrees

1/2 cup sugar

3 Tablespoon flour

2 eggs

1 can cream corn

1/2 cup milk

1 tsp. salt

3 Tablespoon butter

Mix sugar and flour in a bowl.

Add in eggs and mix. Add corn, milk, and salt. Mix well. Dot with butter.

Grease baking dish and pour mixture in.

Bake for 45 minutes.

Grilled Cabbage

1 head cabbage

4 teaspoons butter

4 slices bacon

Spice mix

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 tablespoons grated parmesan cheese

Directions:

Cut cabbage into four wedges.

Place each wedge on a piece of doubled heavy-duty aluminum foil.

Spread cut sides with butter.

Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.

Wrap bacon around each wedge.

Fold foil around cabbage, sealing each wedge tightly.

Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Curried Cauliflower

1 head cauliflower, chopped (about 4-5 cups)
1 1/2 teaspoons curry powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 cup pine nuts, raw
1 1/2 teaspoons lemon zest

Preheat oven to 450 degrees.

In a large mixing bowl, combine all ingredients except lemon zest. Toss well to make sure to distribute spices onto all the florets.

Spread onto a large baking sheet into a single layer and roast in oven for 25-30 minutes, stirring once.

When tender, remove from oven and sprinkle with lemon zest.