Bena Mae’s Kitchen: When cancer strikes

It’s like a home invasion. Your life is never the same again. Your peace of mind has been violated. You’re always waiting for the next shoe to drop.  
I know this from personal experience. In 1986, I was diagnosed with breast cancer.  My world changed overnight.  At that time, this terrible killer of women was usually a death sentence. Medical advances were yet to be discovered and it was like playing a game of Russian roulette. But with a good surgeon and proper follow-up treatment, I survived.
After recuperating, the  first thing I did was join a group of ladies called “Bosom Buddies.” During our therapy sessions, I heard tales of horror, of recurring cancers that required months of painful treatment and further surgeries that seemed hopeless. But they had lived to tell the tale and encourage others that there was still life after the big  “C.” They were the bravest ladies I had ever met.
Don has told you the history of our family in regard to this horrible disease. His own wife Judy has experienced her own battle and hopefully beat the odds. Don is “walking on eggs,” always questioning a new pain that might signal the return of his own cancer. This is the life a surviving cancer patient lives after enduring the long process of surgery and treatment. It’s like the mark of Cain.
About four years ago, I was diagnosed with chronic leukemia, a cancer of the white blood cells. This is a cancer that crowds out the healthy blood cells, making it hard for the blood to do its work. It has many symptoms including extreme tiredness, swollen lymph glands, fever, and susceptibility to disease. My own treatment has consisted of blood transfusions, chemotherapy, and constant checkups with an oncologist who is working in tandem with my primary care physician.
Yesterday I learned that I was to begin another round of heavy chemotherapy since my white blood count has risen so dramatically, crowding out the healthy red blood cells.  This is not something I look forward to. But I’ve found that fighting cancer is a never-ending battle to those who have fought it and won.
So let the games begin.

You can do something extra special with canned and creamed corn, by adding bacon, onion, celery, and bell peppers to make this a terrific dish.

Luby’s Spanish Indian Baked Corn

1/4 lb. Bacon, chopped into 1/2-inch pieces
1/3 C. Onion, diced
1/3 C. Celery, diced
1/3 C. Green Bell Pepper, diced
1 stick, Butter (1/4 lb.), plus 2 Tbsp. melted,
1/4 C. Milk
1 can (13.5 oz.) Cream Style Corn
1 can (13.5 oz.) Whole Kernel Corn
2 Tbsp. Jalapenos, chopped fine
2 Tbsp. Pimentos, chopped fine
1 tsp. Salt
1 Tbsp. Sugar
2 C. Corn Bread Muffins, Crumbled

In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and saute 2 minutes over low heat; set aside.
In medium-size pan, melt 1/4 pound butter; add milk, corn, jalapenos, pimentos, salt and sugar; heat over low heat. Add bacon-vegetable mixture and 1 C. corn bread crumbs to corn mixture. Heat well, stirring frequently.
Transfer to an 8-inch-square-by-11/2-inch pan. Moisten remaining corn bread crumbs with remaining margarine and sprinkle on top of corn mixture.
Bake at 350 degrees until crumbs are light brown.