Today’s recipes feature fresh garden vegetables for two.

Scalloped Corn

1 c. uncooked corn, cut from ear

1 egg

1/4 tsp. salt

1/4 bell pepper, diced

1/2 c. whipping cream

Bread crumbs

Preheat oven 325 degrees. Beat egg and combine with all ingredients, except bread crumbs. Place in a nonstick baking dish and bake for 20 minutes. Sprinkle with bread crumbs and return to oven for five minutes or until set.

Green Bean Bundles

1/2 Tbls. ground garlic

1/4 c. brown sugar

1/2 Tbls. melted butter

1/2 c. water

Fresh green beans in bundles of eight, ends snapped off

2 bacon strips cut in half

Wrap about 8 beans with a strip of bacon. Lay in a baking dish. Repeat. Mix garlic, brown sugar, butter and water together. Pour over bundles. Bake at 325 degrees for 30 minutes or until bacon is golden brown.

Scalloped Tomatoes

2 large tomatoes

1 tsp. grated onion

3/4 c. soft bread cubes

1/8 c. melted butter

Peel tomatoes and cut in quarters. Place in saucepan and mash slightly to press out some of the juice. Cook over very low heat about 10 minutes, stirring constantly. Add grated onion. Alternate layers of tomatoes and bread cubes in a buttered small casserole. Add butter and bake at 375 degrees about 20 to 30 minutes.