Cheesy Corn Chowder

3 medium potatoes, peeled and chopped

1 cup water

2 teaspoons instant chicken bouillion granules

1/8 teaspoon ground red pepper (I used about 1/2 of that)

dash black pepper

3 cups milk

1 pkg. (10 oz.) frozen whole kernel corn

2 Tablespoons flour

8 oz. velveeta cheese

1 Tablespoon snipped parsley

3 slices chopped cooked bacon



In large saucepan, combine the potatoes, water, bouillion granules, ground red pepper, and black pepper. Bring these to a boil, and reduce heat. Cover the pot and cook for about 10 minutes, or until potatoes are just tender, stirring occasionally. Stir in 2 and 1/2 cups of the milk and all the corn. In a small bowl, stir together remaining milk and flour, stir this into the potato mixture. Cook and stir over medium heat until it is slightly thick and bubbly. Cook and stir one minute more. Add the cheese to the soup mixture; stir until cheese melts. Stir in bacon, and spoon the soup into four bowls. Top with parsley.

Chocolate/Lemon Delight

1/2 cup butter
1/2 cup chopped pecans
1 cup flour
2 cups cool whip
2 pkg 8oz cream cheese
3 cups milk
1 cup powdered sugar
2 pkg instant lemon pudding

1st layer: Mix together like pie dough; butter, chopped pecans and flour.
Press into 9x13 pan, and bake at 350F for 15 minutes. Cool.

2nd layer: Blend cool whip, cream cheese and powdered sugar.
Spread over first layer.

3rd layer: Blend instant lemon pudding and milk. Spread over second layer.

4th layer: Spread wool whip on third layer. Chill. Sprinkle nuts on top.

Variation: Use 1 cup less cool whip and 1 pkg less cream cheese, and 1 cup more flour and butter.