• 4 tbsps. butter
• 2 tbsps. flour
• 1 tsp. dry mustard
• 1 tbsp. lemon juice (bottled is fine)
• ½ tsp. salt
• dash of pepper
• ¼ tsp. Lemon Zesto
• ½ cup milk
• 3 slices bacon, cooked and crumbled
• 2 hard cooked eggs, chopped
• 1 14 oz. tin niblets corn, drained
• 1 14 oz. tin creamed corn
• ½ cup grated parmesan cheese
• ½ cup cracker crumbs
• 1 tbsp. butter melted
• 2 hard cooked eggs, sliced
• sliced ripe olives, pitted

In large saucepan, melt butter and add flour, mustard, lemon juice, salt & pepper and Lemon Zesto. Mix well. Add milk and stir until thick and bubbly. Remove pan from heat and stir in bacon, chopped eggs and both tins of corn. Spoon into 1 ½ quart casserole and sprinkle with parmesan cheese. Combine crumbs and melted butter and sprinkle over cheese. Garnish with eggs and olives.

BARBEQUED CHICKEN MARINADE

• ½ cup soya sauce
• ¼ cup sherry
• ½ cup cooking oil
• 1 cup orange juice (bottled is fine)
• 1 tsp. Orange Zesto
• 1 tsp. freshly ground pepper
• 2 cloves garlic, chopped
• freshly grated ginger root
• ½ cup honey

Marinade chicken halves or pieces for several hours or overnight, turning frequently. Arrange chicken in spit basket (skin side out) and turn motor on. Cook over coals 1 ½ hours. During last ½ hour baste with marinade to which ½ cup honey has been added.