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• Bring 1/2 cups of water to full rolling boil.
• Blend biscuit gravy mix with 1/2 cup of cool water. Mix and whisk until lump free. Set gravy mix blend aside.
• Pour the gravy mix blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.
• Stir bacon, onion, kernel corn, and creamed corn into mixture and serve hot.

• wash and sort lima beans, then soak overnight in 8 cups of filtered water.

Day of creation

• Place vegetable oil, chicken broth, water, garlic salt, black pepper, and Lima beans in Steamer and cook for 20 minutes.
• Remove steamer lid after the pressure has been released and stir in the bag of frozen vegetables, drain can of squash/Videlia Onions and add as well.
• Allow steamer to remain on heat and serve mode for 10 additional minutes till mixure is hot throughout.
• Serve in soup bowls with soup spoons and baked cornbread if desired.

• Melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion; cook 10 minutes, stirring occasionally. Add tarragon, if desired, sugar, and garlic; sauté 2 minutes. Add tomatoes, broth, and tomato paste. Increase heat to medium-high, and bring to a boil; partially cover, reduce heat to medium-low, and simmer 30 minutes.
• Remove from heat; cool 5 minutes. Place half of soup mixture in blender; process until smooth. Return mixture to pan. Repeat procedure with remaining soup mixture.
• Add half-and-half and heavy cream, stirring with a whisk over low heat. Set aside; keep warm.
• While soup simmers, place 3 bread slices on a work surface; arrange 2 cheese slices on each of 3 bread slices. Top with remaining 3 bread slices. Spread softened butter on sides of sandwiches. Heat a large nonstick skillet over medium heat. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts. Cut each sandwich in half diagonally.
• Ladle soup into bowls; serve with sandwiches.

Pie Filling

• Take the eggs out of the refrigerator an hour or so before you are going to make the pie.  A key to getting a good high meringue is that the egg whites be at room temperature.
• Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned.  About 15 minutes.
• Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat.  Stir frequently until it starts to thicken and bubble.  Once it is thick add the butter, vanilla, and a cup of coconut and stir together.  Pour filling into the pie shell.

meringue

• For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light.
• Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around.  Sprinkle with 1/2 cup of coconut.  Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes.  Watch it carefully because ovens vary.