1 refrigerated pie crust (half of15-ounce package), room temperature

8 strips bacon
1 4-ounce can diced green chilies, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

bacon, green, chili

5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper

2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

bourbon, glazed, baby

454 g (2 cups) small navy, pinto, kidney beans
5 cups cold water
1 med onion sliced
1/2 tsp salt
2 tsp cider/red wine vinegar
1 tbsp brown/cane /damerra sugar
1/2 tsp prepared mustard powder
1/4 cup fancy molasses
1/4 cup ketchup
sm can tomato paste
pinch black pepper
14 lb bacon thick sliced

1 cup cornmeal
1 cup flour
1 can creamed corn
4 tsp. baking powder
1 tsp. salt
½ cup sugar
½ shortening, softened (or butter)
4 eggs
1 ½ cups shredded cheese (cheddar or jack or both)
1/2 cup green chilies – about 4 large cleaned and chopped (or 2 small cans)
cheese, egg