10 ounces frozen green beans, thawed
1 green bell pepper, chopped
1 red bell pepper, chopped
10 ounce package whole kernel corn, thawed
1½ cups (6 ounces) shredded Cheddar cheese, or cheese of choice
3 large eggs, lightly beaten
½ cup all-purpose baking mix (regular or low-fat)
½ cup milk (regular or 2%)
3 tablespoons Olde Westport Garden Harvest Special Blend®

Lightly oil a 9x13 inch baking dish. Arrange green beans, bell peppers and corn over bottom of dish, sprinkle with cheese. In a small bowl, beat eggs, add baking mix, milk and Olde Westport Garden Harvest Special Blend®, stir until blended. Pour mix evenly over vegetables. Bake in a 350 degree oven for 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven, let sit 5 minutes before slicing into 8 pieces.

Special Deviled Eggs
Serves 6

6 large eggs
¼ cup salad dressing (not mayonnaise)
1 tablespoon Olde Westport Garden Harvest Special Blend®
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
¼ cup real bacon bits
1 tablespoon prepared yellow mustard
salt and pepper to taste

Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil and immediately remove from heat. Cover and let eggs stand in hot water for 20 minutes. Remove from hot water, cool, peel and cut lengthwise. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with salad dressing, Olde Westport Garden Harvest Special Blend®, onion, sweet pickle relish, bacon bits and mustard. With a fork, fill the egg halves with the yolk mixture. If you prefer, sprinkle with paprika, chili pepper or cayenne pepper. Refrigerate until serving.

Super Sausage Potato Soup
Serves 6

In a 4 quart saucepan, combine sausage, potato soup, corn, chicken broth, celery, carrot, Olde Westport Garden Harvest Special Blend©, pepper and milk, stir. Bring to a boil over medium-high heat, reduce heat to low, cover and simmer for 15 minutes or until vegetables are tender, stirring occasionally.  Add cheese, stir and cook over low heat just until melted.

Creamy Asparagus And Rice Soup
Serves 6

1 cup wild rice-brown rice mixture
3 cups water
3 tablespoons butter
2-10 ounce packages frozen green asparagus, thawed
3 tablespoons Wondra Flour
14½ ounce can 99% fat-free chicken broth
2-12 ounce cans evaporated milk
½ teaspoon salt, or as desired
2 teaspoons lemon or lime juice
3 tablespoons Olde Westport Garden Harvest Special Blend©

Place rice and water in a 2 quart saucepan. Bring to a boil, cover, lower heat, simmer until rice is tender and water is absorbed by rice, remove from heat, let sit 5 minutes. Meanwhile, heat butter in a 3 quart saucepan over medium heat, add asparagus, cook 5 minutes. Sprinkle flour over top, stir until smooth. Add chicken broth, milk, salt, lemon juice and Olde Westport Garden Harvest Special Blend©, bring to a gentle boil, stirring often until thickened. Add hot cooked rice, lower heat, cook 15 minutes, stirring occasionally.

Olde Bill’s White Barbecue Sauce

2 cups (16 ounce jar) light mayonnaise (not salad dressing)
¼ cup apple cider vinegar
2 tablespoons lemon or lime juice
2 tablespoons white sugar
2 tablespoons Olde Westport Garden Harvest Special Blend
1½ teaspoons horseradish
1 teaspoon coarse ground black pepper
½ teaspoon cayenne pepper (optional but recommended)

Add all ingredients into a large bowl and blend with wire whisk, refrigerate until ready for use.