Adventure Mouth!

Preheat oven to 350F.  In a greased 9x13 pan: 1 can creamed corn (16oz) 1 can Niblets 20-30oz steamed fresh broccoli 1 medium onion, chopped 2 eggs, beaten (will use 1.5) 1/2 cup milk 6T melted butter 2.5c crumbled crackers (1.5 stacks Everything Ritz, veg flavor, or onion flavor) 4T/4oz canned diced green chilies 2t chili powder salt to taste Combine all but crumbled cracker and eggs in a large bowl. Add beaten egg as binder, about 1.5 cups. Mix in about 1.5-1.75 cup crackers (more if needed for texture). Press into baking dish and cover with remaining crackers. Bake for 30-35 minutes, until bubbling and browned.  

 Use a large pan such as a 12" skillet, and a saucier. 1 pound of Brussels sprouts, sliced with a 6mm blade  about 7 sandwich-thin slices of pancetta  1/2 cup heavy cream  1/4 cup (4T) stone ground Dijon mustard  salt and pepper  Saute the pancetta on medium-high (Duxtop 4.5) until crispy. Set aside, leaving the grease.  Add sliced sprouts to the pan with a dash of salt and pepper.  Cook for about 8 minutes on medium-high (Duxtop 5), stirring frequently, until they reach the preferred texture and are lightly seared. Melt a pat or two of extra butter into the pan if needed.  While cooking, heat the heavy cream to a simmer in a separate saucepan.  Remove from heat and stir in the mustard.  Crumble the pancetta into the sprouts, then stir in 2/3 of the sauce.  Transfer the mixture to a dish and top with the remainder of the sauce.