Vegetables

1 No. 2 can asparagus tips, drained (What is a No. 2 size can?)
1-8 ounce can cream of mushroom soup
1-8-ounce can fried onion rings

Pour asparagus tips into a 1-quart baking dish. Cover with mushroom soup.

Top with fried onion rings. Bake in 350-degree oven until hot and bubbly, about

15 minutes.

Yield: 6 servings.

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Bell Pepper Casserole

2 bell peppers, chopped
1 package crackers, crumbled
1 8-ounce package Cheddar cheese, grated
Butter
Milk

Boil bell pepper for 10 minutes; drain. Place bell peppers, crackers and cheese in casserole. Dot with butter. Add enough milk to cover ingredients. Bake at 400 degrees for 30 minutes or until brown, stirring occasionally. Yield: 6 servings.

Braised Peas with Lettuce

Farm wives gathered fresh greens from the garden, rinsed them off, and used the water clinging to the leaves to help steam the peas. If you use fresh peas for this recipe, add a few pods to the pot. They will keep the peas bright green.

3-leaf lettuce leaves
2 packages (10 ounces each) frozen peas or 4 cups fresh shelled peas
8 medium-size green onions with tops, finely sliced
1 bay leaf
1 tablespoon water
1 teaspoon sugar
1/8 teaspoon each salt and black pepper
2 tablespoons minced parsley
1 tablespoon butter or margarine

Place the lettuce leaves in the bottom of a 10-inch skillet. Add the peas,

green onions, and bay leaf. Sprinkle with the water, sugar, salt, and pepper.
Bring to a boil over high heat. Lower the heat and simmer, covered, for 10

to 15 minutes or until peas are crisp-tender. Drain peas well. Discard the

lettuce and bay leaf. Toss peas with parsley and butter. Makes 4 servings.
Prep Time: 10 minutes, Cooking Time: 12 minutes.

Buttered Carrots
1-1/2 pound carrots
1 teaspoon sugar
½ teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
¾ cup water
1 tablespoon chopped parsley

Place carrots and cut into julienne strips. Place in large, heavy saucepan with

sugar, salt, pepper, butter, and water. Cover. Bring to boiling, then simmer 10

to 15 minutes, or until carrots are tender and moisture is evaporated. Remove

cover to evaporate moisture, if necessary. Turn carrots into a serving bowl and

sprinkle with parsley. Serves 6.

Butternut Squash with Brown Sugar
1 small to medium Butternut Squash
4 tablespoons of butter
1 cup of brown sugar

Cut squash in half and clean, and divide butter into each half. Nuke for 5 min.

Divide brown sugar and add to each half, and nuke for 10 min.LET COOL!!! Then dive on in.

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Cheese Topped Carrots

1 can diced carrots or 5 or 6 medium carrots
¼ cup grated Cheddar Cheese
Salt and pepper to taste
½ teaspoon minced parsley

Simmer carrots for 5 minutes or until tender in medium saucepan.
Strain; return to heat. Sprinkle with grated cheese; cover. Let stand
until cheese melts. Sprinkle with salt and pepper to taste; stir to
mix. Top with minced parsley. Yield: 5-6 servings.

Corn Chowder Casserole

1 pound hamburger
1/3 cup finely diced onion
3 cups cooked macaroni
1/2 cup shredded American cheese
2 cups cream-style corn or 1 NO. 303 can corn
1 teaspoon salt
1/2 teaspoon pepper

Brown hamburger and onion; drain. Add to remaining ingredients in large bowl; stir well. Place in a well-greased casserole. Bake at 350 degrees until bubbly, about 20 to 30 minutes. Yield 6-8 servings.

Creamed Broccoli

1-10 ounce package frozen broccoli
½ cup cubed cheese
1 can cream of mushroom soup

Grease 1-quart casserole. Place frozen broccoli in casserole. Add cheese cubes, spoon on soup. Cover. Bake in 350-degree oven for 1 hour or until broccoli is tender. Yields: 4-6 servings.

Creamy Corn Pudding

The secret to fresh-from-the-garden flavor of this custardy side dish is to scrape the ear after you have cut off the corn. This releases the milky juices.

3 medium-size fresh ears of corn or 1-1/2 cups frozen whole kernel corn
1 tablespoon butter or margarine
1 small yellow onion, chopped
4 large egg whites
2 large egg yolks
1 tablespoon sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper (cayenne)
1-1/2 cups low-fat (1% milkfat) milk

Preheat the oven to 350 degrees. Cut kernels off fresh corn. Measure 1-1/2 cups corn.
In a small saucepan, bring ½ inch of water to a boil over high heat. Add the fresh or frozen

corn. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain, removing the corn.
In the same saucepan, melt butter over moderate heat. Add the onion and cook 5 minutes or until tender; set aside. In a clean small bowl, with an electric mixer on High, beat the egg yolks for 3 minutes or until light yellow and thickened. Stir in the corn, onion mixture, sugar, flour, salt, nutmeg, and red pepper. Stir in the milk. Fold in the beaten egg whites. Pour into an 8” x 8”x 2” baking dish. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Makes 6 servings. Prep Time: 20 minutes, Cooking Time: 16 minutes, Baking Time: 35 minutes.

Eggplant Casserole
1 medium eggplant, peeled and cubed
2 tablespoons margarine
1/2 cup bread or cracker crumbs
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
1 egg beaten
1/2 cup American cheese, grated

Cook eggplant in small amount of boiling, salted water until tender. Drain and mash. Add margarine, breadcrumbs, salt, pepper, milk, beaten egg and 1/4 cup grated cheese; mix well. Pour into buttered casserole. Top with remaining cheese. Bake at 350 degrees for about 20 minutes.

Golden Potato Puffs

1 cup mashed potatoes
1 egg
2 teaspoons baking powder
2 tablespoons flour
Shortening

Mix first 4 ingredients together. Drop by teaspoonful into hot
shortening. Cook until golden brown. Drain. Potato puffs are an
excellent addition to most meals. Yield: 4 servings.

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Old Time Scalloped Potatoes

4 medium-size potatoes (about 1 1/3 pounds total), peeled and thinly
sliced (psst...what kind of potato should you use? Find out in tips.)
1 medium-size yellow onion, chopped
¼ cup water
¼ teaspoons each salt and black pepper
¼ teaspoon celery seeds (optional)
1 ½ cups low-fat (1-% milkfat) milk
3 tablespoons all-purpose flour
2 tablespoons minced parsley
½ cup shredded reduced-fat Cheddar cheese (2 ounces)

In a large saucepan, cover the potatoes with water. Bring to a boil over high heat.

Lower the heat and simmer, covered, for 12 to 15 minutes or until potatoes are

almost tender. Drain.Preheat the oven to 350 degrees. Meanwhile, in a small

saucepan, combine the onion and the ¼ cup water. Bring to a boil. Lower the

heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt,

pepper, and the celery seeds (if using). In a small bowl, whisk together the milk

and flour. Stir into the onion mixture. Cook over moderate heat, stirring constantly,

until the mixture starts to thicken. Cook and stir for 2 minutes or until thickened.

Stir in the parsley. Place half of the potatoes in a lightly greased 1 ½-quart casserole.
Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture.

Bake for 20 minutes or until heated through. Sprinkle with the Cheddar cheese. Serves 4.
Prep Time: 20 minutes, Cooking time: 42 minutes

Ovenized Green Beans

1 Number 2 can French-cut green beans
1 can cream of chicken soup
½ cup grated longhorn cheese
¼ cup toasted breadcrumbs

Alternate layers of beans, soup and cheese in greased 1-1/2 quart casserole. Sprinkle with breadcrumbs. Bake at 325 degrees for 1 hour. Yield 8-10 servings.

Party Peas

1 No. 2 can peas, drained
Salt and pepper to taste
2 tablespoons. Milk or cream
½ cup grated mild cheese
Paprika

Pour peas into buttered baking dish. Sprinkle with salt and pepper; add milk. Cover with cheese. Broil under moderate heat until very lightly browned. Garnish with paprika. Serve hot. Yield: 8 servings.

Potato Wafers

Potatoes
Butter
Salt and pepper to taste
Minced parsley

Scub potatoes well; rub with butter. Cut, without peeling, in rounds 1/4-inch thick. Place in generously buttered skillet, flat-side down. Sprinkle with salt and pepper; cover. Bake in 375-degrees oven for 20 minutes or until tender. Turn slices when brown. Serve garnished with minced parsley.

Southern Fried Corn

Southern grandmas made this home-style favorite with cream, but this more healthful version uses canned evaporated skimmed milk to create the wonderful flavor.

6 medium-size fresh ears of corn or 3 cups frozen whole kernel corn
2 strips lean bacon, chopped
1 medium-sized yellow onion, chopped
½ cup chopped sweet red or green pepper
1 teaspoon all-purpose flour
¼ teaspoon salt
1/8 teaspoon black pepper
½ cup evaporated skimmed milk or low-fat (1-% milkfat) milk

Cut kernels off fresh corn.

Psst....want a tip on cutting kernels from corn?

Measure 3 cups corn.
In a 10-inch nonstick skillet, cook bacon over moderate heat until crisp.

Remove bacon, reserving drippings. Drain the bacon on paper towels;

set aside. Add the corn, onion, and red pepper to reserved drippings.

Cook over moderate heat, stirring constantly, for 8 minutes or until the

corn is tender and lightly browned. Stir in the flour, salt, and black pepper.

Add the milk. Cook, stirring constantly, until mixture starts to thicken. Cook

and stir for 2 minutes more until thickened. Sprinkle with the bacon pieces.

Serve with broiled chicken. Makes 4 servings.
Prep Time: 15 minutes, Cook Time: 18 minutes

Tuna Broccoli Bake

1 box frozen broccoli
1 small can tuna
½ can mushroom soup
1/3 cup crushed potato chips

Partially cook frozen broccoli according to package directions. Layer broccoli,

tuna and mushroom soup in small baking dish. Cover with crushed potato chips.

Bake, uncovered, at 350 degrees for 45 to 60 minutes. Yield 3 servings.

Layered Sweet Potato Casserole
6 to 8 medium sweet potatoes
3/4 cup (packed) brown sugar
1/4 cup butter
1 can whole cranberry sauce
1/2 cup orange juice

Boil sweet potatoes on jackets until done; peel and cut into slices.
Place half the slices in a layer in buttered casserole. Add half the
brown sugar; dot with half the butter. Add a layer of cranberry sauce.
Repeat layers; pour orange juice over top. Bake in preheated 350-degree
oven until heated through.

EGGPLANT PARMESAN
3-4 large eggplants, sliced into 1-inch pieces
1 cup flour
4 eggs, beaten
1 and 1/2 cup seasoned breadcrumbs
1/2 cup fresh parsley, minced
1 tsp ground oregano
1 cup Parmesan cheese, grated
salt and pepper to taste
1 32-oz jar spaghetti sauce
2 cups mozzarella cheese, shredded
8 oz pasta noodles, cooked to make about 4 cups

Preheat oven to 350F degrees. Dredge eggplant slices through flour and then

beaten eggs. Combine breadcrumbs, parsley, oregano, Parmesan cheese, salt,

and pepper. Dredge eggplant through breadcrumb mixture. Spray a large, shallow

baking dish with non-stick cooking spray. Place eggplant slices in baking dish. Bake

for 30 minutes at 350F degrees. Remove from oven and pour spaghetti sauce over

eggplant. Sprinkle with mozzarella cheese and bake an additional 10-15 minutes at

350F degrees. Serve over hot pasta.

Eggplant Fresno
1 medium onion, thinly sliced
1 medium green pepper, coarsely chopped
1-1/2 teaspoon butter or margarine
1 medium eggplant, peeled and cut into 3/4-inch cubes
1 (1-pound) can tomatoes
1/2 teaspoon salt
1 teaspoon sugar

Sauté onion and green pepper in butter until onion is golden. Add eggplant cubes,

tomatoes, salt, and sugar. Cover; simmer for 10 minutes or until eggplant is just tender.

Yield: 6 servings/40 calories per serving.

Spinach-Broccoli Buffet Casserole
2 (10-ounce) packages frozen chopped spinach
2 (10-ounce) packages frozen chopped broccoli
2 cups sour cream
1 package dry onion soup mix
Salt to taste
1/2 cup grated Cheddar cheese

Cook spinach and broccoli according to package directions; drain well. Combine sour cream and soup mix; stir into spinach and broccoli. Season with salt. Place in casserole. Bake, covered, in preheated 325-degree oven for 40 minutes. Remove from oven; top with cheese.

Oven-Chipped Idaho Potatoes
4 unpared Idaho potatoes, thinly sliced
1/4 cup butter or margarine
1 tablespoon grated onion
1/8 teaspoon pepper
1 tablespoon chopped parsley
1/2 teaspoon dried thyme leaf
1-1/2 cup shredded Cheddar cheese

Layer potato slices in a greased 13 x 9 x 2-inch baking dish. Melt butter in small saucepan. Stir in grated onion, salt and pepper. Brush potato slices with butter mixture. Bake in a 425-degree oven

for 45 minutes or until potatoes are tender. Sprinkle with parsley, thyme, and shredded cheese. Bake 15 minutes longer or until cheese is melted. Yield: 4 to 6 servings.

Carrot Puff – Thanks Catherine!
1 pound carrots, peeled, cut in 1-inch pieces
1/2 cup margarine (I use butter)
3 eggs
3/4 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
Place carrots in medium pan and cover with water. Bring to a boil,
reduce heat and simmer for 20 minutes or until tender. Drain.
In the bowl of a food processor or blender (I use a food processor)
combine margarine, eggs, sugar, flour, baking powder and vanilla. Add
carrots a few at a time, pureeing until smooth.
Pour into greased 8-inch square pan. Bake at 350 degrees for 45 minutes
or until mixture has set. Let stand 5 minutes before serving.
Serves 6.

Garden Skillet
2 small zucchini
1/2 cup chopped onion
1/2 teaspoon basil leaves, crushed
2 tablespoons butter or margarine
1 (11-ounce) can condensed Cheddar cheese soup
3 cups cooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1 (19 ounce) can tomatoes, chopped and well drained
1/2 teaspoon prepared mustard

Cook zucchini and onion with basil in butter in a skillet until tender. Add remaining

ingredients. Heat until cheese melts; stir occasionally. Yield: 4 to 6 servings.

Baked Stuff Potatoes
6 medium potatoes
3/4 cups hot skim milk
1 teaspoon grated onion
1 teaspoon salt
1/8 teaspoon pepper
1 egg, separated
2 tablespoons grated American cheese

Scrub the potatoes under running water. Pierce with a fork. Bake at
350-degrees until tender. Shave a slice from the flat side of each
potato and carefully scoop out pulp. Add the milk, onion, salt, pepper
and egg yolk to the pulp. Mix with an electric mixer until creamy.
Season to taste. Beat the egg white until stiff and fold into the
mixture. Fill the potato shells and sprinkle with grated cheese. Place
in 350-degree oven for 20 minutes or until heated through. The mixture
thickens as it heats. Yield: 6 servings.

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Corn Soufflé
½ cup butter, softened
½ cup flour
1 can cream-style corn
3 eggs, separated
Milk
½ teaspoon salt
Soda crackers

Mix butter and flour together in soufflé dish or casserole dish. Add corn; mix well. Stir beaten egg yolks into corn mixture; pour milk over corn mixture just to cover. Add salt; mix thoroughly. Fold in stiffly beaten egg whites; crumble crackers over top. Bake in preheated 350-degree oven for 1 hour. Yield: 4-6 servings.

No-Cal Zucchini
4 medium zucchini, sliced
2 ripe tomatoes, cut into wedges
1/2 cup frozen chopped onion
1 teaspoon salt
1/4 teaspoon garlic powder
Pinch of oregano
1 tablespoon tomato juice

Place all ingredients in medium covered saucepan. Cook for 5 minutes,
stirring occasionally. Uncover and cook for 10 minutes longer. Watch
carefully to be sure liquid has not evaporated. Add liquid if necessary,

1 tablespoon at a time. Yi4eld: 4-6 servings

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Quick Sweet Potatoes
2 tablespoons butter or margarine
¾ cup (packed) brown sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1 (1 pound to 2 ounce) can sweet potatoes

Simmer butter, brown sugar, ½ cup water, salt and cinnamon in a large skillet. Reduce heat to low; add sweet potatoes. Cook, uncovered, turning frequently every 15 minutes until flavors blend and sweet potatoes are heated through. Yield: 4 servings.

Baked Tomato-Zucchini Casserole
4 medium zucchini squash
6 medium tomatoes
1 small onion, minced
1 teaspoon salt
1/2 cup bread crumbs
1/4 cup grated cheese

Cut ends off zucchini; do not peel. Slice in ¼-inch slices. Peel
tomatoes; cut up. Combine with zucchini, onion, salt. Place in
casserole. Sprinkle with bread crumbs and grated cheese. Bake 45
minutes at 350-degrees.

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Spinach Casserole
2 packages frozen spinach, cooked and drained
1 cup shredded cheese
1 small chopped onion, cooked with spinach
1/2 can cream of mushroom soup
2 hard boiled eggs

Mix all ingredients; pour in greased 1-1/2 quart dish. Bake at
325-degrees for 30 minutes. Top with 2 hard cooked eggs chopped.

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Make-ahead Mashed Potatoes For A Crowd
5 pound potatoes, cooked and mashed
2 cups sour cream
2 (3 ounces) packages cream cheese
Salt and pepper to taste

Combine all ingredients, mixing well; place in casseroles. Refrigerate until ready to use. Bake in preheated 350-degree oven for 30 minutes. May store in the refrigerator for 1 week.

Spinach-Stuffed Shells With Mushroom Sauce
8 jumbo shells or 4 manicotti shells
For the filling:
1 package (10-ounce) frozen chopped spinach
2 large green onions with tops, finely sliced
2/3 cup part-skim ricotta cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
For the mushroom sauce:
1 tablespoon olive or vegetable oil
2 cups sliced fresh mushrooms
3 tablespoons all-purpose flour
1/4 teaspoon each salt and black pepper
1/8 teaspoon ground nutmeg
1-1/4 cups low-fat (1% milkfat) milk
1/2 cup reduced-fat sour cream

Cook pasta shells according to package directions. Drain, rinse, and
drain again; invert shells on foil.
Preheat the oven to 350-degrees. Meanwhile, to prepare the spinach
filling, cook the spinach and green onions according to the directions
on the spinach package; drain well, pressing out excess liquid with
paper towels. In a medium -size bowl, combine the spinach-onion
mixture, ricotta cheese, Parmesan cheese, and egg. Mix well. To stuff
the jumbo shells, spoon about 2 tablespoons of the fillings into each
shell. (Use about ¼ cup of the filling into each shell.) Place the
shells in a lightly greased 8" x8" x 2" baking dish. Bake, covered, for
15 minutes.
While shells are baking, to prepare the mushroom sauce, in a medium-size
saucepan, heat the oil over moderate heat. Add the mushrooms and cook
for 2 minutes or just until tender. In a small bowl, whisk together 2
tablespoons of the flour, the salt, pepper, and nutmeg. Stir the flour
mixture into mushrooms. Cook for 1 minute or until bubbly. Add the
milk. Cook, stirring constantly, for 8 minutes or until the mixture is
thickened and bubbly.
In a small bowl, stir together the sour cream and the remaining
1-tablespoon flour. Gradually stir about half of the hot mixture into
the sour cream mixture, and then return this mixture to the saucepan.
Heat through. (Do not boil.)
Pour the sauce over the shells. Bake, uncovered, for 15 minutes more or
until heated through. Makes 4 main-dish servings.
Prep. Time: 25 minutes, Cooking Time: 1 hour.

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Green Beans in Herb Sauce
1 large onion, thinly sliced
1 large stalk green celery, thinly sliced
1 tablespoon dried parsley flakes
1 tablespoon margarine
1/4 teaspoon garlic salt (optional)
3/4 teaspoon salt
Generous dash of black pepper
1 tablespoon cornstarch
1 (9-ounce) package frozen green beans

In medium-sized saucepan sauté onion, celery and parsley flakes in margarine until onion is golden. In small bowl, mix the garlic salt, salt, pepper and cornstarch; slowly stir in the 1-cup water to form a smooth paste. Add mixture and green beans to onion; cover. Gently cook for 10 minutes or until beans are tender-crisp and sauce has thickened slightly. Yield: 4 servings.

Irish Potato Casserole
8-10 medium potatoes
8 ounce cream cheese, softened
8 ounce sour cream
1/4 cup chopped chives
1/2 cup margarine
Garlic powder
Salt
Paprika

Peel and cook potatoes. Drain and mash. Beat cream cheese until
smooth. Add potatoes and other ingredients until smooth. Put in
lightly buttered casserole. Sprinkle paprika on top. Bake at
350-degrees for 30 minutes, uncovered. NOTE: Eight ounces of non-fat
yogurt can be substituted for the sour cream. This dish can be
refrigerated until needed. Remove from refrigerator for 15 minutes,
then bake.

Orange Zucchini
(Low-Cal)
1-1/2 pound small zucchini
1 tablespoon butter
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons undiluted frozen orange concentrate

Cut zucchini in ½-inch slices. Sauté in butter until crisp-tender, turning once. Season with salt and pepper. Add juice; heat through, stirring gently. Garnish with orange rind, if desired. Yield: 6 servings.

Asparagus Casserole
2 cups crumbs or cracker crumbs
1 can asparagus
1 can cream of chicken soup
Butter or margarine

Place a layer of bread crumbs, asparagus and cream of chicken soup in
casserole. Top with layer of bread crumbs. Dot with butter. Bake at
350-degrees for 15 to 20 minutes. Yield 8 servings.

Asparagus-Cheese Strata
1 package (10 ounces) frozen cut asparagus
8 slices day-old home-style whole-wheat bread, crusts removed
1-1/2 cups shredded Muenster or part-skim mozzarella cheese (6 ounces)
1-1/2 cups low-fat (1% milkfat) milk
3 large eggs
2 large egg whites
1 teaspoon dried dill weed
1/2 teaspoons dry mustard
1/4 teaspoon each salt and black pepper

Cook the asparagus according to package directions. Drain well. Cut
bread into 2-inch squares. Line the bottom of a lightly greased 8" x 8"
x 2" baking dish with half the bread. Layer half of the Muenster
cheese, the asparagus, and the remaining Muenster cheese over the bread
in the dish. Top with the remaining bread.
In a medium-size bowl, whisk together the milk, eggs, egg whites, dill
weed, mustard, salt, and pepper. Pour over the layers in the baking
dish. Cover and refrigerate for 2 to 24 hours.
Preheat the oven to 325-degrees. Uncover the strata and bake for 45 to
50 minutes or until a knife inserted near the center comes out clean.
Let stand 10 minutes before serving. Make 6 main-dish servings.
Prep Time: 20 minutes, Chilling Time: 2 hours, Cooking Time: 50
minutes,and Standing Time: 10 minutes.
***Broccoli-Cheese Strata***
Prepare as for Asparagus Cheese Strata, substituting 1 cup frozen cut
broccoli for the asparagus and 1-1/2 cups shredded Gouda cheese for
Muenster cheese.

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Cheese Zucchini Casserole
1 zucchini, sliced
2 tomatoes, diced
1 onion, chopped
Cracker crumbs
Grated cheese
Salt and pepper to taste
Butter
Brown sugar

Alternate layers of sliced zucchini, tomatoes and onion in a large
buttered casserole dish. Sprinkle each layer with cracker crumbs,
grated cheese, salt and pepper; dot with butter. (Sprinkle small bit of
brown sugar on tomato layer.) Top layer should be cheese. Bake at
350-degrees for 1 hour and 15 minutes. Serve with brown rice or
couscous. Serves: 4.

Corn Soufflé 2 – Thank you Frances T!

1 can whole kernel corn [drained]
1 can creamed corn
1 box corn bread mix
1/4 cup margarine or oil
1 -8oz. Light sour cream
2 eggs

Mix together, spray casserole pan with Pam and bake at 350 degrees for 60 or 70 minutes.

Mock Baked Potatoes
3/4 cup instant potato flakes'3 tablespoons sour cream
1 teaspoon frozen chopped chives
4 tablespoons grated cheese

Preheat mashed potatoes according to directions. Fold in sour cream and
chives. Divide into equal parts. Place in potato foil boats with sides
at least 1-1/2-inches high. Top with cheese. Place in hot oven until
cheese melts. Yield: 2-4 servings.

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Spanish Green Beans
12 ounces fresh green beans, snapped into 1-inch pieces, or 3 cups
frozen cut green beans
1 tablespoon olive or vegetable oil
1 medium-size yellow onion, chopped
½ cup chopped sweet green pepper
1 clove garlic, minced
1 can (14-1/2 ounces) diced tomatoes, undrained, or 1 can (14-1/2
ounces) tomatoes, undrained and cut up
½ teaspoon dried oregano leaves
¼ teaspoon dried rosemary leaves
1/8 teaspoon each salt and black pepper
2 teaspoons cornstarch

In a medium-size saucepan, bring ½ inch water to a boil over high heat.
Add the fresh beans. Lower the heat and simmer, covered, for 15 to 20
minutes or until crisp-tender. (Or cook the frozen beans according to
package directions.) Drain, removing beans.
In the same saucepan, heat the oil over moderate heat. Add the onions,
green pepper, and garlic and cook for 5 minutes or until vegetables are
tender.
Drain the tomatoes, reserving the liquid. Add the tomatoes to cooked
onion. Stir in the beans, oregano, rosemary, salt, and black pepper.
In a small bowl, stir together the reserved tomato liquid and the
cornstarch, then stir into the bean mixture. Bring to a boil over
moderate heat, stirring constantly. Cook for 2 minutes or until mixture
is thickened, stirring constantly. Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 33 minutes.

Easy-Scalloped Potatoes
3 to 4 cups thinly sliced or coarsely grated potatoes
1 tablespoon minced onion
Salt and pepper to taste
Butter
1-1/4 cup hot milk

Arrange potatoes in layers in 1-1/2-quart baking dish. Sprinkle each
layer with minced onion, salt and pepper; dot with butter. Add hot
milk. Bake in preheated 350-degree oven about 1 hour and 15 minutes.
Yields: 4 servings.

Frozen Vegetable Medley
1 package frozen French green beans
1 package frozen corn
1 package frozen peas
1 can cream of mushroom soup
1/2 cup milk
1 teaspoon salt

Place 1 layer French green beans, corn and peas in casserole. Dilute
mushroom soup with milk; stir in salt. Pour over vegetables in
casserole; cover. Bake at 350-degrees for 1 hour. Yield: 10 servings.

Hot Vegetable Casserole
2 packages (16 ounce) cauliflower, carrots and broccoli (frozen)
6 to 8 ounce Mozzarella cheese
1 can onion rings, crumbled
2 cans undiluted cream of potato soup (can use 1 can cream of onion
soup)
6 to 8 ounces Cheddar cheese

Cook vegetables as on package, except for only about 5 minutes. Drain.
Put in buttered casserole dish. Spread soup over vegetables. Whip the
soup to make it easy to spread. Use a spoon. Sprinkle cheese on top.
Bake at 350-degrees for 10 minutes. Put onion rings on top. Bake for10 additional minutes.

Green Bean Casserole
2 cans French style green beans
2 cans cream of mushroom soup
1 teaspoon Worcestershire sauce
1/8 teaspoon onion salt
1 cup Cheddar cheese, shredded
1 can French fried onions

Drain beans and combine all ingredients together, except cheese and
onions. Place in a 1-1/2 quart casserole dish. Top with cheese. Bake
at 350-degrees for 30 to 35 minutes. Remove and top with onions.

Broccoli Casserole
2 cups, chopped broccoli
1 cup shredded sharp cheese
1 can cream of mushroom soup
1 egg, beaten
2 tablespoons minced onion
Salt and pepper to taste
1/4 cup mayonnaise
Ritz crackers

Combine ingredients in 9" x 9"-inch casserole dish. Dab butter on top
of casserole with crumbled Ritz crackers. Bake at 350-degrees for 30
minutes.

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Quick Cheesy Potatoes
8 servings instant mashed potatoes
1/4 teaspoon garlic salt
1 tablespoon onion flakes
1 cup grated cheese

Prepare instant mashed potatoes according to package directions, adding
garlic salt and onion flakes with the potato flakes. Spread in greased
shallow casserole. Sprinkle with grated cheese. Bake at 400-degrees
for 10 minutes or until cheese is melted. Yield: 8 servings.

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Sweet Potato Pecan Casserole
4 medium-size sweet potatoes (about 2 pounds total)
2 large egg whites
2 tablespoons honey or firmly packed light brown sugar
1 tablespoon butter or margarine
¼ teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons finely chopped pecans

Peel and quarter sweet potatoes. In a large saucepan, cover the sweet
potatoes with water. Bring to a boil over high heat and simmer,
covered, for 20 to 25 minutes or until tender. Drain.
Preheat the oven to 350-degrees. In a large bowl, with an electric
mixer on Low, beat the potatoes until almost smooth. Add the egg
whites, honey, butter, salt, and nutmeg. Beat until light and fluffy.
Spoon the sweet potato mixture into an 8-inch round baking pan.
Sprinkle with pecans. Bake for 25 minutes or until heated through.
Makes 4 servings.

Here is an enticing, fun, and nourishing snack for kids 10 and older. Please, instruct children to be careful when eating from skewers. Don't give skewers to young children.

Veggie Kabobs
1 medium-size carrot, cut into 8 pieces
4 cherry tomatoes
1 stalk celery, cut into bite-size pieces
1/2 small cucumber, peeled and cut into bite-size pieces
8 pieces sweet green pepper
4 wooden skewers, 10-inches long
1/4 cup reduced-fat sour cream
2 tablespoons Thousand Island dressing

Thread some of each vegetable onto each skewer. Use kitchen shears to
snip off sharp ends of skewers. In a small bowl, stir sour cream and Thousand

Island dressing until mixed.To eat kabobs, slide a vegetable down to the end of

the skewer and dunk it in the sour cream mixture. Repeat with remaining vegetables.

Makes 4 servings.

Vegetable Ham Hash
1 tablespoon oil
2 cups diced ham
2 tablespoons minced onion
1 small package frozen mixed vegetables
1 cup diced frozen hash brown potatoes

Heat oil; brown ham and onion in heavy skillet. Add ½ cup boiling water
and vegetables; cover. Bring to a boil. Reduce heat. Simmer until
vegetables are just tender, about 6 to 10 minutes. Do not overcook
vegetables. Yield 4 servings.

Stuffed Eggplant
1 large eggplant (1-1/2 pounds)
1 tablespoon olive or vegetable oil
2 cups sliced fresh mushrooms
1 medium-size yellow onion, chopped
1 clove garlic, minced
1 small tomato, chopped
1/3 cup chopped cooked lower-sodium ham
1-1/2 teaspoons dried basil leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup crushed lower-sodium crackers
1 tablespoon grated Romano cheese

Preheat the oven to 375-degrees. Cut a thin slice off 1 side of
eggplant; discard. Hollow out the eggplant, leaving a 1/2-inch thick
shell. Chop the eggplant pulp; measure 1-1/2 cups. In a large
saucepan, bring 1/2-inch water to a boil over high heat. Add the
eggplant pulp. Lower the heat and simmer, covered, for 5 to 8 minutes
or until tender. Drain, removing the eggplant.
In the same saucepan, heat the oil over moderate heat. Add the
mushrooms, onion, and garlic and cook for 5 minutes or until onion is
tender. Stir in the tomato, ham basil, salt, pepper, and eggplant pulp.
Set aside 1 tablespoon of the crackers; stir the remaining crackers
into the mushroom mixture.
Spoon the mushroom mixture into the eggplant shell. Sprinkle with the
reserved crackers and the Romano cheese. Place the eggplant in a
shallow baking dish and pour hot water around eggplant to a depth of 1/2
inch. Bake for 45 minutes or until heated through. Makes 4 servings.
Prep Time: 25 minutes, Cooking Time: 16 minutes, Baking Time: 45
minutes.

Vegetable Lasagna
10-ounce package chopped spinach, thawed
12 ounce low-fat cottage cheese
1 egg
2 teaspoons olive oil
1 cup sliced mushrooms
2 cloves garlic, minced
2 (14 ounce) cans tomatoes
3/4 cup chopped onion
1/4 cup parsley
1/4 cup Burgundy wine
1/4 cup tomato paste
2 teaspoons basil
1-1/2 teaspoons oregano
1/2 teaspoon pepper
1/4 teaspoon salt
6 lasagna noodles
5 cups sliced zucchini
1-1/4 cup grated Mozzarella
2 tablespoons Parmesan

Combine spinach, cottage cheese and egg. Set aside.
Sauté onion in oil 3 minutes. Add garlic and mushrooms. Cook 2
minutes. Add tomatoes, paste, wine and spices. Simmer uncovered 20
minutes. Grease a 12 x 8-inch pan. Put 1/3-cup sauce, 3 noodles, 1/2

spinach mixture, 1/2 zucchini, 1/2 Mozzarella. Repeat layers. Pour remaining
sauce on top. Sprinkle with Parmesan. Cover with foil and refrigerate
at least 8 hours or overnight. Bake at 350-degrees for 1-1/2 hours.
Let stand 5 minutes before serving.

Zucchini Casserole
6 cups zucchini, cut up
1/2 cup chopped onion
2 cups grated carrots
4 tablespoons margarine or butter
1 can cream of chicken soup
1/2 cup sour cream
1 tablespoon grated Cheddar Cheese
2 to 2-1/2 cups seasoned croutons

Cook zucchini in salted water until tender. Sauté carrots and onions in
2 tablespoons of margarine or butter for 20 minutes. Combine soup and
sour cream in a large bowl. Add carrots and onions and 1/2 to 3/4 cup
of croutons. Add the zucchini and Cheddar cheese. Pour into a buttered
casserole dish and set aside momentarily.
Sauté the remaining croutons until brown in the other 2 tablespoons of
margarine or butter. Sprinkle browned croutons over the zucchini
mixture in the casserole dish and bake approximately 40 minutes or until
bubbly at 350-degrees.

Sweet Potato Fluff
2 cups cooked sweet potatoes
½ cup, melted margarine
1-1/4 cup sugar
3 eggs
1 small can evaporated milk
Juice and rind of 1 orange
1-1/2 cup miniature marshmallows
½ cup chopped nuts

Beat potatoes, margarine, sugar, eggs, milk, orange juice and rind with
electric mixer until fluffy. Add remaining ingredients; mix well. Pour
into greased baking dish. Bake in preheated 350-degree oven for 45
minutes. Yields: 8 to 10 servings

Veggie Combo Casserole
1 can cream of mushroom soup
¼ cup salad dressing
2 teaspoons lemon juice
½ teaspoon marjoram, crumbled
1/8 teaspoon pepper
1 (16 ounce) frozen mixed vegetables (carrots, broccoli, cauliflower)
1 (4 ounce) can mushrooms, drained
½ cup shredded cheddar cheese
¼ cup melted margarine
1 tablespoon snipped parsley
1 cup seasoned croutons (herb/cheese)

In 2-quart casserole, combine soup, salad dressing, lemon juice, marjoram and pepper until smooth. Stir in mixed vegetables, mushrooms, and cheese. In a small bowl, combine margarine, parsley, and croutons. Spoon over vegetables. Bake uncovered 350-degrees for 50 to 60 minutes.

Baked Sweet Potatoes – Thank you Catherine!
4 large sweet potatoes, unpeeled
2/3 cup light brown sugar
1/4 cup water
1/3 cup raisins
1/3 cup chopped apple
2 tablespoons butter
1/2 cup brandy
Boil unpeeled potatoes in water until barely soft. Cool, peel and
slice 1/4-inch thick. Place in a buttered casserole dish.
Bring sugar, water, raisins, apple and butter to a boil; add brandy.
Pour mixture over potatoes. Bake, un-covered, for 30 minutes in a
350-degree F oven, basting several times. Serves 4.

Creamed Carrots
1 small package carrots, peeled
1 cup milk
1 can Cheddar cheese soup

Cut up the carrots. In a small bowl combine the milk and soup together and mix well.

Place in casserole dish and bake at 350-degrees for 1-1/2 hours or until the carrots are tender.

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Broccoli with Horseradish Cream

1/2 teaspoon prepared horseradish

1/2 teaspoon prepared mustard

1/8 teaspoon salt

3/4 cup dairy sour cream

2 pounds broccoli, cooked and drained

In a small saucepan combine the horseradish, mustard, salt, and sour cream. Mix well.

Heat just until hot; stirring constantly. Place broccoli in serving bowl and pour the horseradish

mix over the broccoli. Serves: 4.

Cheese-Tomato Broil

4 ripe tomatoes

1 pound cottage cheese

1 cup Cheddar cheese, grated

Salt and pepper to taste

Cut each of the tomatoes into 3 thick slices. Place on broiler pan. Broil on one side

and turn and broil the other side. In a small bowl combine the cheese, salt and pepper.

Mix well. Spread the mixture generously on tomato slices. Broil until golden brown and bubbly.

Carrot Casserole

4 cup carrots, sliced and cooked

1 medium onion, chopped

3 tablespoons butter

1 can condensed cream of celery soup

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup melted butter

1-1/2cups herbed flavored bread stuffing

Put the carrots in a 2—quart casserole dish. In a small skillet sauté the onion in 3-tablespoons butter until tender. Mix the next three ingredients together with the onion in a small bowl and spread over carrots. In another bowl, toss the bread crumbs with 1/3-cup butter; spoon over the top of the casserole dish. Bake at 350-degrees for 30 minutes.

Sour Cream and Yellow Squash

2 pounds yellow squash, sliced

1/2 cup sour cream

1/4 cup butter, melted

1/4 cup green onions, sliced using top and bottoms

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup fresh bread crumbs

1/4 cup Parmesan cheese

3 tablespoons butter, melted

Cook the squash in a small amount of water until tender. Drain. Mash the squash lightly and drain again. In a buttered, 1-quart casserole dish, combine the squash and the sour cream. Mix in 1/4-cup butter, onions, salt and pepper. In a bowl combine the bread crumbs and cheese. Toss with 3-tablespoons of melted butter and sprinkle over the squash. Bake in a preheated 350-degree oven for 25 minutes or just until bubbly. Serves: 6.

Continental Zucchini

3 cups (4 small) zucchini, cubed

1 (12-ounce) can corn, drained

1 (2-ounce) jar pimento, drained, chopped

2 medium cloves garlic, crushed

2 tablespoons oil

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup Mozzarella cheese, shredded

In a large skillet combine zucchini, corn, pimiento, garlic, oil, salt and pepper. Mix well. Cover and cook over medium heat, stirring occasionally until zucchini is crisp-tender, about 10 minutes. Stir in the cheese and heat through. Serves 6 at 120 calories per serving.

Gourmet Carrots

3 cups thinly sliced carrots

4 strips bacon

1 small onion, chopped

3 tablespoons butter

3 tablespoons brown sugar

In a small skillet fry the bacon and onion until bacon is crumbly. In a medium-sized saucepan cook the carrots in boiling water until softened. Remove from heat and drain. Place the carrots in a buttered casserole dish. Mix in the bacon and onion. Sprinkle with the brown sugar and butter. Bake at 400-degrees for 30 minutes.

Sweet corn, green peas, string beans - whatever tasty green things your mama made you eat - You will find it here!