Stir together first 6 ingredients in a large bowl; add cabbage and remaining ingredients, tossing to coat.

Combine first 4 ingredients, and shape into a 6-inch log; wrap in wax paper, and chill while grilling corn.

Rub corn with olive oil; sprinkle evenly with salt and black pepper.

Grill corn, covered with grill lid, over high heat (400° to 500°), turning often, 15 to 20 minutes or until tender.

Serve with flavored butter.

Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients.

Pour into a greased 10-inch quiche dish or 2-quart baking dish.

Bake at 350° for 35 minutes or until a knife inserted in center comes out clean.

Sprinkle with shredded Cheddar cheese, and bake 5 more minutes.

Let stand 10 minutes before serving.

Cut squash in half lengthwise, and cut onion into ¼-inch-thick slices.

Coat corn, squash, and onion with cooking spray, and set aside.

Grill chile peppers, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side.

Set aside.

Grill corn and onion, covered with grill lid, over medium-high heat 4 minutes on each side.

Set aside.

Grill squash, cut sides down, covered with grill lid, over medium-high heat 5 minutes; turn and grill 2 more minutes.

Cut corn kernels from cobs.

Chop squash, onion, and chile peppers, discarding chile pepper stems and seeds; place corn kernels and vegetables in a large bowl.

Toss vegetable mixture with garlic, basil, and remaining ingredients.

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.

Set bacon aside.

Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender.

Add cream cheese and half-and-half, stirring until cream cheese melts.

Stir in sugar, salt, and pepper.

Top with reserved bacon.

Combine carrots and chicken broth in a skillet over medium-high heat.

Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to ¼ cup.

Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots

Cook sliced carrots in boiling water to cover in a saucepan 20 to 25 minutes or until tender; drain and let cool slightly.

Mash carrots in a bowl until smooth.

Stir together mashed carrots, sugar, and remaining ingredients until blended.

Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Bake, uncovered, at 350° for 40 minutes.

Microwave carrots and ¾ cup water in a glass bowl at HIGH 10 to 12 minutes or until tender.

Drain.

Process carrots and butter in a food processor until mixture is smooth, stopping to scrape down sides.

Transfer to a large bowl.

Process sweet potatoes until smooth, stopping to scrape down sides.

Add to carrot mixture.

Stir together sweet potato mixture, sour cream, and remaining ingredients.

Spoon into a 1½-quart glass dish.

(Cover and chill up to 2 days, if desired; let stand at room temperature 30 minutes.

) Microwave at HIGH 4 to 5 minutes or until thoroughly heated.

Stir together cereal and butter; spoon half of cereal mixture into a lightly greased 11- x 7-inch baking dish.

Top with cabbage and onion.

Stir together milk, mayonnaise, and soup; pour over cabbage.

Sprinkle with cheese and remaining cereal mixture.

Bake cabbage, covered, at 350° for 1 hour.

Melt butter with oil in a large skillet over medium-high heat; add cabbage, and sauté 10 minutes.

Stir in apple, and set aside.

Melt sugar in a large heavy saucepan over medium heat, stirring constantly; stir in vinegar (mixture will bubble, and sugar will clump), and bring to a boil.

Cook, stirring often, until sugar dissolves and mixture is caramel colored.

Stir in cabbage mixture; cook over medium heat, stirring occasionally, 20 minutes.

Stir in salt and pepper.