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.

Oven-Roasted Vegetables

1 pound new potatoes, cut into 1-inch pieces

1 pound yams, peeled and cut into 1-inch pieces

3 large carrots, cut into 1-inch pieces

2 medium onions, cut into 1/2-inch wedges

1 large red pepper, cut into 1-inch pieces

1 large green pepper, cut into 1-inch pieces

1 bunch of radishes (cleaned and trimmed)

2 tablespoons olive oil (can use vegetable oil)

1 teaspoon dried thyme

1 tablespoon fresh oregano, chopped

Preheat the oven to 400-degrees. In roasting pan toss vegetables with olive

oil and herbs. Roast 1 hour or until vegetables are tender. Stir occasionally.

Party Carrots and Onions

1 pound carrots, pared and halved lengthwise

1 pound small white onions

1 can mushroom soup

1 tablespoon parsley, chopped

1/4 teaspoon paprika

Cut the carrots into 3-inch pieces and peel the onions. Place the carrots and onions in water to cover in a large saucepan. Simmer, covered, for 30 minutes or until tender. Drain well. Stir in soup, 1/2-cup water, parsley and paprika; heat through; stirring occasionally. Garnish if desired with toasted slivered almonds. Serves: 6 to 8.

Creamed Spinach with Bacon

1 10 ounce package frozen spinach

2 slices bacon, finely chopped

1/2 cup onion, finely chopped

2 tablespoons flour, finely chopped

1 teaspoon seasoned salt

1/4 teaspoon lemon pepper

1 clove of garlic, minced

1 cup milk

In a large saucepan prepare the spinach according to package directions. Drain well. In large skillet sauté the bacon and onions until onions are tender and bacon is crisp. Remove from heat and stir in the flour, salt, pepper and garlic. Blend well. Add the milk gradually and return to heat. Cook stirring constantly until thickened. Add the spinach and mix thoroughly. Serves: 4.

Apple-Glazed Carrots

2 cups hot cooked carrots, sliced

1-1/2 tablespoons butter, melted

3 tablespoons brown sugar

1/4 cup applesauce

In a medium-sized saucepan combine the carrots, butter, brown sugar and applesauce. Mix well. Heat over moderate heat until heated through. If you are using cold cooked carrots season as suggested above. Place in a baking dish and cover. Bake in a 350-degree oven for 15 minutes. Serves: 6.

Colorful Vegetable Stroganoff

12 ounce package linguine

2 cups broccoli flowerets

1 cup carrots, diced

1 cup cottage cheese

3/4 cup sour cream

1/2 cup Parmesan Cheese, grated

1 medium onion, chopped

1 clove garlic, minced

4.5 ounce jar mushrooms, sliced

3 tablespoons margarine

2 tablespoons all-purpose flour

1/4 teaspoon pepper

1 teaspoon pepper

2 cups milk

1/3 cup olives, sliced

Cook linguine according to package directions. Drain. Rinse with hot water. In large saucepan, cook broccoli, and carrots, covered in boiling water, until crisp-tender (about 5 minutes); drain.

In a small bowl, combine cottage cheese, sour cream and 1/4-cup Parmesan cheese (reserve the remaining Parmesan cheese for topping). Set aside. In 4-quart saucepan, sauté onion, garlic and mushrooms in butter until onion is tender. Stir in flour, salt, and pepper; cook until mixture is smooth and bubbly. Gradually add in the milk. Cook until mixture is smooth and thickened, stirring constantly. Stir in olives and vegetables. Stir about 1-cup hot vegetable mixture into sour cream mixture; stir into vegetable mixture. Heat thoroughly. Do not boil. Add hot linguini; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese. Servings: 10 (1-cup) servings. About 300 calories per serving

Potato Fluff Casserole

2 cups whipped potatoes

1 egg, beaten

1/4 cup evaporated milk

1/4 teaspoon salt

Dash of pepper

1 tablespoon margarine

In a large bowl beat together the potatoes, egg, milk, salt, and pepper. Pour into a greased casserole dish. Dot with margarine. Bake in 350-degree oven for 30 minutes or until lightly browned. Sprinkle with shredded cheese before serving, if desired. Yield: 4 servings.

Fresh Vegetable Casserole

3/4 pound mushrooms, sliced

3/4 pound carrots, sliced

1 onion, sliced

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 cup sour cream

Juice of 1/2 lemon

1-1/2 ounces brandy

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon chopped parsley

Layer vegetables in a 2-quart casserole dish. In a medium-sized bowl make a white sauce with the butter, flour and sour cream. Add lemon juice and brandy to the sour cream mixture. Pour over vegetables. Add salt and pepper. Sprinkle parsley all over. Cover. Bake at 350-degrees for 45 minutes.

Corn Loaf

2 cans cream style corn

1 egg, beaten

Approximately 20 saltine crackers, crushed

Salt and black pepper to taste

In an oven safe, lightly greased casserole dish combine all of the ingredients and mix well. Bake at 350-degrees for 45 minutes. Serves 4 to 6.

Saucy Asparagus

1 can (10-3/4 ounce) cream of asparagus soup

2 tablespoons milk

2 packages (10-ounce) frozen asparagus or 1-1/2 pounds fresh

asparagus spears (24-30) cut into 1-inch pieces

Parmesan cheese

In a medium-sized saucepan bring the soup and milk to a boil. Add asparagus, cover and cook over low heat until asparagus is tender, about 10 minutes. Stir occasionally. Sprinkle with grated Parmesan cheese.

Baked Zucchini Supreme
1 (12-inch long and 3-inch round) zucchini
2 slices crisp fried bacon, chopped
1/2 cup onion, chopped
4 fresh tomatoes or whole canned
Salt and pepper to taste

Slice zucchini in half lengthwise and remove the seeds. Place chopped bacon, onion and tomatoes in hollows. Season to taste. Place in 9-inch cake pan. Bake for 45 minutes in 350-degree oven. To serve cut each zucchini in half and serve. Yield: 4 servings.

When making this recipe or any parmigiana for that matter, do as the Italians do--use a light hand with the garlic and a heavy hand with Parmesan.

Eggplant Parmesan 2
2 small eggplants, cut in 1/4-inch rounds (do not peel)
2 eggs, lightly beaten
1-1/2 cups dry bread crumbs, mixed with 1/2-teaspoon salt and 1/8-teaspoon pepper
1 clove of garlic, peeled and halved
3/4 cup olive oil
1 (1-pound-4-ounce) can Italian plum tomatoes (do not drain
1/3 cup tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1/8 teaspoon pepper
1 cup grated Parmesan cheese
1/2 pound mozzarella cheese, sliced very thin

Dip the eggplant rounds into egg, then dip into crumbs. Place on plate and cover loosely and chill for 20 minutes. In large heavy saucepan, saute garlic in 2-tablespoons olive oil 1 to 2 minutes over moderate heat, then remove. Add tomatoes, tomato paste, basil, salt and pepper, cover and simmer for 30 minutes.
Preheat the oven to 350-degrees. Pour oil in a large, heavy skillet to a depth of 1/4-inch and brown eggplant over moderately high heat, doing a few rounds at a time and adding more oil if needed. Drain on paper towels. Spoon a thin layer of tomato sauce into an ungreased shallow 2-1/2 quart casserole dish. Build alternate layers of eggplant, tomato sauce, Parmesan, and Mozzarella, dividing ingredients equally and ending with the Mozzarella. Bake uncovered until bubbly at 350-degrees for 30 minutes or until bubbly. Serves 6 at about 590 calories or serves 8 at about 440 calories.

Holiday Peas

1 (4 ounce) can mushroom stems and pieces

1 (10 ounce) package frozen green peas

1 small onion, chopped

1/2 cup chopped celery

3 tablespoons butter

1 (2-ounce jar pimentos, drained and chopped

1/2 teaspoon salt

1/8 teaspoon pepper

Drain mushrooms, reserving liquid. Cook peas according to package directions, substituting reserved liquid for equal amount of water; drain. Cook onion and celery in butter in saucepan until soft. Add mushrooms and pimentos; heat thoroughly. Add peas and seasonings; heat through.

Passover Broccoli Casserole

1-1/2 tablespoon margarine

2 tablespoon potato starch

1/2 cup water

1-1/2 tablespoon powdered onion soup

3 eggs, well beaten

2 pounds broccoli, cut up & cooked until tender

1/2 cup mayonnaise

Paprika

In a small saucepan prepare a white sauce from the margarine, potato starch and water (or milk), Stirring constantly bring to a boil gently until thick. Remove from heat, and add mayonnaise and onion soup. Add the well-beaten eggs. Drain the broccoli well and chop well. In a large bowl combine all the ingredients (except the paprika) together. Mix well. Grease a 3-quart casserole dish and add the mixture. Top with paprika. Bake at 350 degrees for 40 minutes or until firm.

Creamy Cheese Potatoes

1-1/4 cups milk

1 (8-ounce) package cream cheese, softened

1 tablespoon snipped chives

1/2 teaspoon instant minced onion

1/4 teaspoon salt

4 cups potatoes, cubed and cooked

Paprika

In a medium saucepan blend milk into cream cheese. Place over low heat. Stir in chives, onion and salt. Add the potatoes; stir carefully to coat. Turn into a 2-quart casserole dish and sprinkle with paprika. Bake in a preheated 350-degree oven for 30 minutes. Serves: 5 or 6.

Chinese-Style Spinach

2 pounds fresh spinach

2 tablespoons oil

3/4 teaspoons salt

1 teaspoon sugar

1/4 teaspoon accent

Bits of crisp bacon, ham, or hard cooked eggs

Wash and drain the spinach. Remove any wilted leaves and discard. Heat oil in a large skillet over high heat. Add the spinach; stir until oil is thoroughly mixed with the spinach. Add the seasonings and cover. Cook for 2 minutes. Garnish with bits of bacon, ham or eggs. Serves: 4 to 6.

Sweet Pickle Sticks

Thank you Jodi!

9 medium cucumbers about 4-1/2 inch long

6 cups boiling water

SYRUP:

2-1/3 cups vinegar

2-1/4 cups sugar

2 tablespoon salt

1 tablespoon celery seed

3-1/4 teaspoons turmeric

3/4 teaspoons mustard seed

Select fresh, firm cucumbers about 4-1/2 inches long; wash and quarter the long way. Pour boiling water over cucumbers and let stand overnight. Next morning drain, pack solidly in clean jars. Combine remaining ingredients and boil 5 minutes. Pour this boiling hot liquid over the cucumbers in the jars. Place cap on jar screwing band tight. Process in water bath 15 minutes.

Almond Cheese Asparagus

2 packages frozen asparagus

1/2 cup slivered almonds

1 cup cracker crumbs

1/2 teaspoon salt

1 can Cheddar cheese soup

1 can cream of mushroom soup

1 small can mushrooms

1/2 cup milk

Thaw the asparagus. In a bowl combine the soup and beat until smooth. Add the milk, mushrooms and salt. Place the asparagus and soup mixture in layers in a casserole dish and top with cracker crumbs and almonds. Bake at 350-degrees for 40 to 45 minutes.

Golden Carrots with Pineapple

3/4 teaspoons salt

2 cup carrots, sliced

2-1/2 cup pineapple chunks

3 tablespoons butter or margarine

2 tablespoons cornstarch

In a saucepan, add 1/2-teaspoon salt to 1-1/2 cups water. Add the carrots; cook until tender. Drain, reserving 1-cup liquid. Drain pineapple chunks, reserving pineapple juice. Melt butter; stir in cornstarch. Slowly add carrot and pineapple juices, stirring constantly. Bring to boil. Add the remaining salt. Fold in the drained carrots and pineapple. Heat to serve. Serves: 6.

Are you tired of the plain packaged French fries. Try this recipe the next time you are making them for your family and I bet you will like it and so will the family!

Herbed French Fries

1 (16-ounce package frozen French fries

Vegetable oil

1-1/2 teaspoon dried whole basil, crushed

1/2 teaspoon salt

1/4 teaspoon paprika

Fry the potatoes according to package directions. Remove from pan and drain on paper toweling. In a small bowl combine the seasonings. Sprinkle the seasonings over the fries and toss to coat well. Serve at once. Serves: 4 to 6.

Gourmet Spinach

1 package frozen spinach

1 (3-ounce) package cream cheese, softened

Dash of nutmeg

In a saucepan, cook the spinach according to package directions. Remove from heat and drain. Stir in the cream cheese and mix well. Sprinkle with nutmeg and serve. Serves: 2 to 3.

Crookneck Squash with Tomatoes

1tablespoon onion, minced

1 tablespoon butter

1 (1-pound) can tomatoes, drained

1/4 teaspoon basil

1-1/2 pound crookneck squash, thinly sliced

In a 2-quart saucepan, brown the onion in the butter. Add the remaining ingredients; cover. Bring to a boil. Cook over medium heat, stirring occasionally until squash begins to soften, approximately 10 to 15 minutes. Remove cover and continue to cook until squash is tender, about 15 to 20 minutes longer. Yield: 4 servings.

Broccoli Sauté

2 packages frozen broccoli tops or flowerettes, cooked according to directions and drained

1 tablespoon cooking oil

2 cloves of garlic, peeled and halved

1/2 cup dry red wine

2 tablespoons lemon juice

Salt and pepper to taste

1/2 cup Provolone cheese, grated

In a large skillet, heat the oil; add the garlic and sauté until golden.

Discard the garlic and add the broccoli, wine, lemon juice, salt,

pepper. Simmer for 5 minutes, stirring frequently. Top with the cheese

and place under broiler until cheese melts. Serves: 6 at 90 calories.

Snappy Potatoes

4 medium potatoes, (1-1/2 pounds), peeled, cooked, cooled

3 tablespoons butter or margarine

1/2 cup coarse day-old bread crumbs

1/3 cup green onions, sliced

3 tablespoons all-purpose flour

1-1/2 cups regular strength chicken broth

1 teaspoon caraway seeds

1/2 teaspoon cumin

Salt and pepper

1 cup Cheddar cheese, shredded

1/8 teaspoon paprika

Cut potatoes in 1/2-inch cubes. Arrange the potatoes in a shallow 1-quart baking dish.

In a saucepan, melt the butter. Measure out 2 tablespoons and toss with the bread crumbs.

Set aside. Sauté the onions in remaining butter in pan until the onions are limp but not brown. Gradually, stir in the flour. Cook until bubbly, stirring constantly. Remove from heat, stir in broth, caraway seeds and cumin. Return to cook over low heat. Cook, stirring constantly until thickened. Add the salt and pepper to taste. Pour the sauce over the potatoes. Sprinkle with the cheese. Add paprika to the crumbs. Sprinkle mixture over cheese. Bake at 400-degrees for 20 minutes or until bubbly. Serves: 4 at 369 calories.

Honey Spiced Acorn Squash

3 medium acorn squash

1/4 cup margarine, melted

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ginger

1/3 cup honey

Preheat oven to 375-degrees. Wash the squash and cut in half lengthwise.

Remove the seeds and stringy fibers. Arrange the squash; cut side down in

a shallow baking pan. Surround with ½-inch water. Bake for 30 minutes. In a

small bowl combine the remaining ingredients to make the sauce. Pour excess

liquid from baking pan. Turn the squash cut side up. Pour the sauce into the squash

cavities. Bake for an additional 15 minutes, basting now and then with the sauce.

Makes: 6 servings.

Stuffed Tomato with Tuna

2 hard-cooked eggs, chopped

1 teaspoon onion, chopped

1/4 cup celery, chopped

Salt to taste

4 tomatoes

1 can tuna, drained

Combine all ingredients except tomatoes and tuna. Place tuna in a large strainer;

pour hot or lukewarm water over tuna until most of oil disappears. Drain. Add to

egg mixture. Scoop centers out of tomatoes; add pulp to tuna. Season to taste.

Fill each tomato with tuna mixture; serve on lettuce leaves. Yield: 4 servings.

Green Beans in Mushroom Sauce

1 (No. 10) can green beans

1 (3-pound 2-ounce) can cream of mushroom soup

1/2 cup onion, minced

1/4 cup sherry (optional)

Slivered almonds

Drain green beans. Heat cream of mushroom soup in large saucepan.

Add beans and onion; simmer until well heated. Add sherry; serve topped

with slivered almonds. Five 10-ounce cans mushroom soup may be used

instead of 1 large can soup. Yield: 24 servings.

This tasty dish uses less sugar, salt and fat.

Stir Fried Broccoli with Mushrooms and Cashews

2 tablespoons salad oil

1 pound fresh broccoli, cut in florets

1 teaspoon sugar

1/2 teaspoon salt

1/2 pound fresh mushrooms, cut into 1/4-inch slices

2 green onions, finely chopped

1/4 teaspoon ground nutmeg

Dry roasted cashews

Heat one tablespoon of oil in wok or large skillet. Add broccoli, sugar and salt.

Stir-fry for 3 minutes or until broccoli is tender and crisp. Add remaining oil,

mushrooms, onions and nutmeg. Stir-fry until added vegetables are tender and

crisp about 1 to 2 minutes. Sprinkle on cashews. Serve hot. Yields 6 servings.

Potato Onion Bake

2-1/2 pound potatoes, peeled and sliced

1 cup onion, thinly sliced

1/4 cup oleo

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano, crushed

1/8 teaspoon thyme, crushed

Preheat the oven to 350-degrees. Layer the potatoes and onion in greased

2-1/2 quart casserole dish. Pour oleo and seasonings mixture over the vegetables.

Cover and bake for 50 to 60 minutes or until vegetables are tender.

Stuffed Peppers

6 medium green peppers, washed, tops removed and seeds removed

1 teaspoon salt, or to taste

1/4 teaspoon pepper

1 teaspoon cooking oil

1 medium onion, minced

2 medium tomatoes, fresh or canned, cut in small pieces

2 slices white bread soaked in water and lightly squeezed

1 pound un-creamed cottage cheese

4 eggs, beaten

1 tablespoon chopped parsley

Preheat the oven to 350-degrees. Sprinkle the inside of each green pepper

with salt and pepper. In a skillet, sauté the onions in oil until transparent. In a

bowl combine the onions and remaining ingredients and mix well. Stuff the

peppers with the mixture. Place on a baking sheet and bake for 1 hour.

Serves: 6 at 175 calories.

Mint Glazed Carrots & Snow Peas

1 tablespoon margarine

3 medium carrots, thinly sliced diagonally

1/2 pound fresh or frozen snow peas, thawed

2 tablespoons sugar

1 tablespoons fresh lemon juice

1 tablespoons fresh mint leaves, chopped or

1 teaspoon dried mint, crushed

In large nonstick skillet, melt the margarine over medium heat.

Cook and stir carrots 3 to 4 minutes. Add the peas, sugar, lemon

juice and mint. Cook and stir 1 to 2 minutes until vegetables are

glazed and crisp-tender. Makes 4 servings.

Stuffed Baked Peppers

3 small green peppers, halved lengthwise and remove seeds

1 tablespoon cooking oil

1 large onion, peeled and minced

1 cup canned, peeled tomatoes, drained

1/2 cup cooked rice

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Parboil the peppers for 5 minutes. In a large skillet, heat the oil.

Sauté the onion for 10 minutes. Stir in the tomatoes and cooked

rice. Season to taste. Stuff the pepper halves with the mixture and

sprinkle with the cheese. Arrange on a baking dish. Bake at 350-

degrees for 30 minutes. Serves 6 at 100 calories.

Cabbage And Potato Casserole

1/4 cup butter

1 small head cabbage, coarsely chopped

2 cups Cheddar cheese, shredded

2 large onions, sliced

4 potatoes, cooked, drained and sliced

1 (13-ounce) can cream of chicken soup

In a large skillet melt the butter. Add the cabbage and onions.

Sauté until wilted. Place half of the cabbage, onion mixture in a

3 quart casserole. Place half of cooked potatoes on top. Sprinkle

with 1 cup cheese. Repeat cabbage, onion mixture, sliced potatoes.

Pour cream of chicken soup over all. Sprinkle remaining cheese on top.

Bake at 350-degrees for 30-45 minutes. Serves 6-8.

Skinny Scallop Potatoes

2 cups potatoes, thinly sliced

1 cup mushrooms, sliced

2 beef bouillon cubes

1 teaspoon butter flavored salt

Pinch of pepper

Pinch of nutmeg

1 cup sliced celery

1/2 cup or less sliced onion

1-1/2 cup boiling water

Combine all of the ingredients in a non-stick casserole dish. Cover and bake at

350-degrees for 45 minutes. Uncover and bake for an additional 20 minutes.

Wine Potatoes

5 or 6 large potatoes

Salt and pepper to taste

1/2 cup cubed Cheddar cheese

1/2 cup minced white onion

1 can mushroom soup

1/2 cup white cooking wine

Preheat the oven to 400-degrees. Pare and slice potatoes; arrange slices

in a greased casserole dish. Season with salt and pepper to taste. Sprinkle

1/2 of the cheese and 1/2 of soup over the top and then pour 1/2 of the wine

over soup. Repeat the layers; cover casserole and bake for 1 hour. Remove

the cover and bake 15 minutes longer.

Cheesy Stuffed Peppers

4 bell peppers

1-1/2 pounds lean ground beef

1 medium onion, chopped

1/2 teaspoon salt

1/2 pound cheese, cubed

3 tomatoes, cubed

Cut the tops from the peppers and remove seeds. Rinse clean.

In a large saucepan place peppers and cover with water; bring

to a boil and boil 8 minutes. In a large skillet add the ground beef,

onion, and salt. Cook until meat is browned. Drain off fat. Add the

cheese and tomatoes and mix well. Cool. Stuff meat mixture into

peppers. Bake for 20 minutes at 350-degrees for 20 minutes.

Serves: 4.

Sweet Potato Fries Thank you Donna!

2 pounds sweet potatoes or yams (3-4)

1 tablespoon Cajun seasoning

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

Preheat oven to 500-degrees F. Spray a jellyroll pan with vegetable oil.

Peel sweet potatoes. Cut in half lengthwise; place potatoes cut-side down

on a cutting board and cut lengthwise into 1/2-inch wedges. In a small bowl,

combine Cajun seasoning, salt and pepper. In a large bowl, combine sweet

potato wedges and oil; add seasoning mixture, tossing to coat.

Arrange sweet potato wedges in a single layer on the prepared pan.

Bake sweet potato wedges, turning frequently, until crisp, about 10 minutes.

Serve immediately. ENJOY! Donna

Barbecued Green Beans

6 strips bacon

1 medium onion, chopped

1/2 cup catsup

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

2 (16-ounce) cans green beans, drained

In skillet sauté bacon and onion. Drain. Add catsup, brown sugar, and

Worcestershire sauce; mix well. In casserole dish add green beans.

Pour mixture over the top of beans. Bake at 350-degrees for 30 to 45 minutes.

Some of the best vegetables are often the easiest to prepare. This is an excellent vegetable dish that will take you only minutes to prepare. You can also use other herbs such as dill or fresh chervil if you would like.

Cherry Tomatoes in Chive Cream

2 pints cherry tomatoes

4 tablespoons sweet butter

1 teaspoon salt

Freshly ground white pepper

1 cup heavy cream

2 tablespoons plus 1-teaspoon fresh chives, finely minced

Clean the tomatoes and remove the stems. In a large skillet heat the butter.

Add the tomatoes, salt, and a large dash of pepper. Cook the tomatoes for

2 minutes, shaking the pan constantly to coat the tomatoes evenly with the butter.

Add the cream and 2-tablespoons of chives. Continue to cook for 2 additional minutes.

Using a slotted spoon remove the tomatoes to a serving dish. Raise the heat and continue

to cook until the cream is reduced by half. Pour the cream over the tomatoes. Sprinkle the

top with the remaining chives and a grinding of white pepper. Serve immediately. Serves: 4 to 6.

Eggplant Parmesan 3

9 Lasagna pieces, uncooked

1 medium eggplant, about 3/4 pound

Olive oil flavored cooking spray

2 teaspoons dried basil

2 tablespoons grated low-sodium Parmesan cheese

1 (26-ounce) jar low fat-marinara sauce

1/2 teaspoon Italian seasoning

1 (15-ounce) container light ricotta cheese

8 ounce low-sodium Mozzarella cheese, shredded

1/4 cup fresh basil or parsley, chopped

In a large saucepan, cook the lasagna pieces according to the package directions.

Meanwhile, preheat the broiler. Trim the ends and peel eggplant; cut crosswise into

12 (1/4-inch) slices. Place on foil-lined baking sheet; coat well with cooking spray.

Broil for 4 to 5 inches from heat source for 5 minutes or until browned. Turn; coat well

with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan

cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from

the broiler; let stand 5 minutes. Preheat oven to 375-degrees. In a small bowl, combine the

marinara sauce and Italian seasoning. Spread 1/3-cup sauce each in bottom of two disposable foil 8-inch square baking pans. Drain the lasagna; rinse with cold water. Cut the lasagna pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4-cup sauce. Repeat layering in each pan with 3 more lasagna pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagna pieces and remaining sauce. Cover the pans with aluminum foil; place one pan in a large re-sealable freezer bag. Freeze up to 2 months for another meal. Bake the remaining lasagna 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired. To reheat frozen lasagna, thaw in refrigerator over night or at least 8 hours. Bake as directed above. Each serves: 2.

Broccoli Supreme

2 packages frozen broccoli

1/2 cup mayonnaise

1/2 teaspoon onion salt

1 tablespoon lemon juice

1/8 teaspoon powdered thyme

4 hard-cooked egg yolks, sieved

In a saucepan, cook the broccoli according to package directions.

In a bowl, combine the mayonnaise, onion salt, lemon juice, and thyme.

Mix well. Pour the mixture over the hot broccoli in a serving dish. Top

with the sieved egg yolks. Serves: 4.

Snow Peas and Mushrooms

2 cups fresh snow peas

Water to cover

1 teaspoon salt

1 (4-ounce) can mushroom stems and pieces

2 tablespoons butter, melted

In a saucepan cook the snow peas in salted water to cover for 20 minutes or until tender.

Add the drained mushrooms. Mix well. Heat through. Remove from heat and drain.

Pour into a warmed serving dish. Pour the melted butter over the top of the peas.

Serve hot. Serves: 4.

Cheese-Stuffed Zucchini

4 medium zucchini

1/2 cup instant rice, cooked

1 egg, beaten

1 cup cottage cheese

1 small onion, chopped

1/2 teaspoon salt

Ground pepper to taste

1 tablespoon parsley, chopped

4 slices American cheese

Halve the zucchini lengthwise. Using a large saucepan bring to boil in salted water just until tender. Remove from heat and drain. Scoop out the centers and chop the pulp. Arrange the shells in a shallow baking dish. In a large bowl combine the pulp, rice, egg, cottage cheese, onion, seasonings and parsley. Mix well. Stuff zucchini shells, mounding the filling. Bake at 375-degrees for 30 minutes. Cut each slice of cheese slice into 8 strips. Place the strips crisscross fashion over the filling. Bake for an additional 5 minutes or until cheese melts. Serves: 4.

Asparagus Au Gratin For One

1/2 cup evaporated milk

1 (1-inch) cube yellow cheese, cut up

6 or 7 cooked asparagus stalks

Heat the evaporated milk on top of double boiler to prevent burning.

Place cheese in hot milk. Heat until the cheese melts. Serve the hot

cooked asparagus on toast. Pour the cheese sauce over all. Garnish

with a strip of pimento or parsley.

MEATLESS BURGERS Thanks Barbara!

2 cloves fresh garlic

2 cups cooked garbanzo beans (equivalent of 15-ounce can, drained)

1/4 cup water or bean broth

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups bread crumbs

1/2 cup minced onion

1/4 cup chopped parsley.

Preheat the oven to 350-degrees. In a food processor, mince the garlic, garbanzo

beans, water, salt and black pepper until creamy. Transfer the mixture to a bowl.

Stir in the breadcrumbs, onion and parsley. Form into burgers. Arrange the burgers

on an oiled baking sheet, and bake for about 15 minutes on each side until browned.

The burgers can also be pan fried in olive oil until browned on each side.

Vegetable Loaf

3 tablespoon butter or margarine

1 medium onion, chopped (optional)

1-1/2 cup carrots, grated

3 eggs

3/4 cup matzoh meal

1/2 cup green pepper, chopped

1/2 cup celery, chopped

1 (10-ounce) package frozen chopped spinach

1-1/2 teaspoon salt

1/8 teaspoon pepper

Cook spinach and drain. Sauté pepper, onion, celery and carrots about

10 minutes in butter or margarine. (When omitting onion, recipe is sweeter.)

Combine spinach with sautéed vegetables. Add eggs, salt, pepper, and matzoh

meal. Bake in greased loaf pan at 350 degrees for one hour.

Potato Cheese Casserole

1/2 stick unsalted butter

5 large baking potatoes

8 ounces Gruyere cheese, grated

3 cloves garlic, peeled and crushed

Salt and pepper to taste

1-1/3 cup beef broth

Butter a 3- quart baking dish or a 9 x 12-inch baking pan. Peel and wash potatoes.

Cut potatoes in halves crosswise; slice thin. Soak in cold water for 10 minutes, drain

and pat dry. In small bowl combine the cheese and garlic. Reserve 1/4 of the mixture.

In the baking dish layer the potatoes with salt and pepper, cheese and garlic mixture,

ending with potatoes. Make 4 layers. In small saucepan bring beef broth to a boil. Pour

over potatoes. Sprinkle with reserved cheese and garlic mixture and dot with remaining

butter. Bake 1-1/2 hours at 350-degrees; cover loosely with foil if the potatoes begin to

brown to fast. Serves 6 to 8.

Spinach Casserole 2

2 packages spinach

1/4-cup margarine softened

8 ounce cream cheese

1 tablespoon lemon juice

In a large saucepan cook and drain the spinach according to directions on package.

Drain. Stir in margarine and cream cheese to melt. Add lemon juice. Place in a

casserole dish, cover and bake at 350-degrees for 25 minutes.

Candied Yams and Apples

3 medium-size sweet potatoes (about 1-1/2pounds total) or

2 cans (18-ounces each) sweet potatoes, drained and cut up

2 medium-size tart cooking apples, cored and sliced

1/3 cup firmly packed light brown sugar

2 tablespoons apple juice

1 tablespoon butter or margarine

1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

Peel and slice fresh sweet potatoes. In a large saucepan, cover the potatoes with water.

Bring to a boil over high heat. Lower the heat and simmer, covered, for 8 to 10 minutes or

until potatoes are almost tender. Drain. (Or, use canned sweet potatoes.) Meanwhile, in a

12-inch skillet, combine the apple slices, brown sugar, apple juice, butter, allspice, and nutmeg.

Bring to a boil over moderate heat. Lower the heat slightly and cook, uncovered, for 3 to 5 minutes or until apples are almost tender and juice mixture is slightly thickened, stirring occasionally. Gently stir in the sweet potatoes. Cook, uncovered, for 5 to 10 minutes more or until apples are tender and sweet potatoes are heated through, spooning the juice mixture over potatoes occasionally. Makes 6 servings.

Cucumbers and Bacon

2 large cucumbers, pared and cut into thick slices

2 slices bacon, cooked until crisp, drained and crumbled

1 teaspoon butter

1 teaspoon lemon juice

Pinch of sugar

Salt and pepper to taste

In a saucepan cook the cucumbers in 1-inch of lightly salted water for 15 minutes or

until barely tender. Remove from heat and drain. Combine the cucumbers with the

cooked bacon. Add the remaining ingredients and serve hot. Serves: 4 at 60 calories

per serving.

Zucchini-Nut Casserole

6 medium zucchini, sliced

3 slices white bread, soaked in milk

1 egg

Salt and pepper, to taste

1/2 cup almonds or peanuts, coarsely chopped

Bread crumbs

Butter

Place the zucchini in a saucepan and cook until tender, but still crisp.

Drain and chop into small pieces. In a small large mash the bread.

Add the zucchini. In another bowl beat the egg slightly, stir into the

zucchini mixture with salt and pepper and the nuts. Pour into a buttered

casserole dish. Sprinkle with bread crumbs and dot with butter. Bake at

350-degrees until the crumbs have browned. Serves: 4.

Sautéed Mushrooms

1 pound fresh mushrooms, cleaned, quartered with the stem end cut off

1 tablespoon cooking oil

1 teaspoon lemon juice

1 small onion, peeled and minced

1 tablespoon parsley, chopped

Pinch of powdered tarragon

Salt and pepper, to taste

Buy snow-white mushrooms with closed caps. In a large skillet heat the oil and

sauté the onions and mushrooms for 15 minutes. Stir in the remaining ingredients.

Cover and remove from heat. Let stand for 5 minutes prior to serving. Serves: 4 at

55 calories per serving.

Swiss Asparagus

1 pound fresh asparagus spears or 2 packages (9-ounce each) frozen asparagus

6 tablespoons (3/4 stick) butter

1/4 cup onion, chopped

1 cup (4-ounce) Swiss cheese, shredded

1/2 cup instant nonfat dry milk

3 tablespoons lemon juice

Paprika

If you are using fresh asparagus, cook asparagus in a small amount of boiling,

salted water for 5 minutes and drain. (If using frozen asparagus, follow the package

directions for cooking only cook for 3 to 4 minutes. Using a large skillet; melt the butter;

sauté the onion until lightly browned. Add the drained asparagus, cover and cook over

low heat for 5 to 10 minutes. Turn into a 1-1/4 quart baking dish. Toss together Swiss

cheese and nonfat milk in a small bowl. Sprinkle over the top of the asparagus. Drizzle

lemon juice over the top of all. Bake for 12 to 15 minutes in a preheated 350-degree oven.

Sprinkle with paprika and serve. Serves: 6.

Four Bean Dish

1 cup kidney beans

1 cup pinto beans

1 cup green beans

1 cup lima beans

1 medium onion, chopped

1 package smoked sausage, sliced

1/4 cup mustard

1/2 cup catsup

1/2 cup brown sugar

1 (8-ounce) mesquite barbecue sauce

Combine all of the ingredients together in a large saucepan and mix well. Bring to a boil. Reduce

heat and simmer for 1 hour, stirring occasionally. This recipe can be made in a crock pot.

Tomato Zucchini Casserole

3 to 4 medium zucchini, sliced

3 to 4 medium tomatoes, sliced

1 large onion, sliced

1 teaspoon salt

2 teaspoons sweet basil

1 cup Parmesan cheese, grated

1 tablespoon butter

Layer the first three ingredients in a 7 x 12-inch casserole dish.

Sprinkle with the seasonings and cheese on each layer. Dot with the butter.

Bake at 350-degrees for 30 to 40 minutes. Serves: 6 to 8.

Swiss Vegetable

1 (16-ounce) bag frozen broccoli, carrots, and cauliflower combination, thawed and drained

1 (10-3/4 ounce) can condensed cream of mushroom soup

1 cup (4-ounce) Swiss cheese, shredded

1/3 cup sour cream

1/4 teaspoon black pepper

1 (4-ounce) jar pimiento, chopped and drained

1 (2.8 ounce) can French fried onions

In a bowl combine the vegetables, soup. ½-cup cheese, sour cream, pepper, pimiento,

and 1/2 can French fried onions. Mix well. Pour the mixture into a 1-quart casserole dish.

Bake at 350-degrees, covered for 30 minutes. Top with the remaining cheese and onions.

Bake for an additional 5 minutes, uncovered. Serves: 6.

Quick Vegetarian Chili

15-1/2 ounce can Great Northern beans, drained

15-1/2 ounce kidney beans, drained

15-1/2 ounce can garbanzo beans, drained

16 ounce can whole tomatoes

16 ounce can stewed tomatoes (optional)

1 (6-ounce) can tomato paste

1 clove garlic, minced

1 teaspoon chili powder

In a saucepan combine all of the ingredients and mix well.

Simmer for 15 minutes or until heated through. Serves: 8.

Each serving equals: 3 proteins, 1/4 cup tomato paste, vegetable.

Green Bean Casserole 2

2 (9-ounce) packages frozen cut green beans, thawed and drained

3/4 cup milk

1 (10-3/4 ounce) can condensed cream of mushroom soup

1/2 teaspoon pepper

1 (2.8 ounce) can French fried onions

In a bowl combine all of the ingredients except 1/2 can French fried onions.

Mix well. Pour the mixture into a 1-1/2 quart casserole. Bake uncovered at

350-degrees for 30 minutes. Top with the remaining onions. Bake uncovered

for 5 minutes or until onions are golden. Makes 6 servings.

Here’s a great twist to your favorite acorn squash.

Baked Acorn Squash With Ice Cream

1 stick butter

1/4 cup maple syrup

4 acorn squash, cut in half through the stem

1/4 cup light rum

Place squash, cut side down, on a greased cookie sheet. Place in a 350-degree

oven and bake for 40 to 50 minutes, depending on size and age of squash, or until

squash feels tender when pressed with fingers. Beat butter, rum and syrup until creamy.

Turn squash cut side up and fill with mixture. Return to oven to bake for another 10 to 15

minutes. Serve with a scoop of vanilla ice cream. Serves: 8.

Mushroom Curried Peas

2 packages (10-ounces) each frozen peas

1 can (10-1/2 ounces) condensed cream of mushroom soup

1/2 cup onion, grated

2 tablespoons butter or margarine, melted

1/4 teaspoon curry powder

Preheat the oven to 325-degrees. Place the peas in a 1-1/2 quart casserole dish.

In a small bowl combine the remaining ingredients and mix well. Pour the mixture

over the peas. Bake, covered for approximately 1 hour. Stir before serving.

Yields: 6 to 8 servings.

Vegetable Stuffed Peppers

6 medium-sized green bell peppers

4 tablespoons (1/4-cup) butter or margarine

1/2 cup onion, chopped

2 cups cooked corn kernels

2 cups cooked green beans

2 medium-sized fresh tomatoes, chopped

1 teaspoon salt and pepper, or to taste

1 cup (4-ounces) grated cheddar cheese

Preheat the oven to 350-degrees. Wash peppers, slice off tops, and remove seeds.

In a large pot of boiling salted water, cook peppers for five minutes, drain well. In a

skillet, sauté onion in butter for 4 to 5 minutes, or just until soft. In a mixing bowl, combine

the corn, green beans, tomatoes, salt and pepper; stir in onion. Mix well. Fill the peppers

with the vegetable mixture, sprinkle grated cheese on top. Place peppers in ungreased

baking dish and bake for 25 to 30 minutes, or until peppers are tender and vegetables

are heated through. Makes 6 servings.

Sweet Potato and Orange Casserole Thank you Joan!

10 large sweet potatoes, boiled, peeled and sliced

1 cup brown sugar

1/2 cup butter

3 oranges, unpeeled and thinly sliced

1/2 cup honey

1 cup orange juice

1/2 cup fresh bread crumbs

Preheat oven to 350°. Grease 3 quart casserole. Arrange half the potatoes in casserole.

Sprinkle with 1/3 cup of the sugar. Dot with 2 tablespoons of the butter. Arrange half the

orange slices on top; cover with remaining potatoes. Sprinkle with 1/3 cup of the sugar,

dot with 2 tablespoons of the honey. Top with remaining orange slices. Blend orange juice

and remaining honey in small bowl; pour into casserole. Dot with remaining butter. Cover

and bake in preheated oven for 45 minutes. Remove cover; bake for 15 minutes longer.

Red Cabbage

2 pounds red cabbage, shredded

1/2 bay leaf

4 cloves

1 tablespoon shortening

1 teaspoon sugar

2 tart apples, shredded

1 teaspoon salt

1/2 cup red wine vinegar

1 cup water

Salt and pepper

Combine the cabbage, apples, bay leaf, salt, and cloves into a bowl; pour vinegar over

it all and mix well. Cover and let set overnight. The next day, heat the fat in a large saucepan; add the mixture. Add 1-cup of water and 1-teaspoon sugar. Cook until tender. Season with pepper. Serves 4.

Spinach in Burgundy

2 packages of chopped frozen spinach, cooked and drained

1 small can sliced mushrooms, drained

1 clove garlic, peeled and minced

1/2 teaspoon prepared mustard

1/4 cup Burgundy wine

1 tablespoon cooking oil

Salt and pepper to taste.

In a large skillet heat the oil. Sauté the mushrooms and garlic for 5 minutes.

Add the mustard and wine. Mix well. Cover and simmer for 8 minutes. Add

the spinach and season to taste. Heat through. Serves: 7 at 40 calories.

Breaded Vegetable Patties

1 cup potatoes, mashed

1/2 cup kernel corn, cooked and drained

3/4 cup peas, cooked and drained

1/4 cup carrots, cooked, diced and drained

1 teaspoon salt

1/4 teaspoon marjoram

1 egg

1 tablespoon water

1 cup dry bread crumbs

Vegetable oil

In a large bowl combine the potatoes, corn, peas, carrots, salt and marjoram; mix well.

Shape the mixture into patties. In a bowl, beat the egg slightly with the water. Dip the

patties into the egg and then into the bread crumbs. Deep-fry in hot vegetable oil until

golden brown.

Green Beans Vinaigrette

3 tablespoons cider vinegar

1-1/2 tablespoons tarragon vinegar

1/2 teaspoon salt

1/4 cup pickle relish

1/2 cup salad oil

4 cups cold cooked green beans

In a small bowl combine the first 5 ingredients. Mix well.

Pour the mixture over the green beans. Toss to mix. Serves: 6.

Country Scalloped Corn

1/2 cup butter, melted

2 eggs, beaten

1 (15-ounce) can whole kernel corn, drained

1 (15-ounce) can cream-style corn

1 cup sour cream

1/4 to 1/2 cup pimento, chopped

1 (9-ounce) box corn muffin mix

In a large bowl combine all of the ingredients, except muffin mix.

Mix well; add the muffin mix. Pour into a greased casserole dish;

sprinkle with paprika. Bake at 375-degrees for 35 to 40 minutes,

or until lightly browned. Serves: 6.

Potato Casserole

24 small (new) potatoes

2 cups cream of chicken

1 cup grated mozzarella cheese

In large saucepan boil potatoes with skins on until just about done. Drain.

Peel potatoes and place in greased 2-1/2 quart casserole dish. Pour soup

over potatoes and bake at 375-degrees for about 15 minutes. Sprinkle cheese

over top and return to oven until cheese is melted. Serve.

Fried Mashed Potato Patties

1-1/2 cup leftover mashed potatoes

2 tablespoons milk

1 egg

1/2 teaspoons salt

Dash of pepper

1/4 cup flour

1/4 cup cooking oil

In a large bowl, mash the cold potatoes with a fork until soft. Add the milk; mix well.

Add the egg, salt, pepper and flour; mix until well blended. Shape into patties. In a

large skillet, fry the patties in oil until golden brown on both sides. Serves: 4.

Broccoli with Cheese

1 (10-ounce) package frozen broccoli

1 cup coarsely cut Velveeta cheese

Cook broccoli according to package directions until tender. Do not drain.

Add the cheese. Replace the cover. Cook over low heat until the cheese melts.

This should take approximately 5 minutes. Serve hot. Serves: 4.

Orange-Beets Supreme

1 tablespoon cornstarch

1/2 cup sugar

1/4 cup vinegar

1/4 cup orange juice concentrate

2 tablespoons butter

1/4 cup thinly sliced onion

2 (1-pound) cans baby beets

Preheat the oven to 325-degrees. In a bowl, combine the cornstarch and sugar.

Mix well. Stir in vinegar and orange juice. Stir until mixture is well mixed. Add the

butter, onion and beets. Pour the mixture into a covered casserole dish. Bake for

35 to 40 minutes. Serves: 6 to 8.

Braised Green Beans

2 tablespoons olive oil

1-1/2 pounds green beans, tips removed and sliced in half lengthwise

4 green onions, finely chopped

1/2 cup parsley, finely chopped

1 cup Italian canned tomatoes

Salt and pepper, to taste

Add the oil to a large heavy saucepan. Add the beans, onion, parsley, tomatoes, salt and pepper. Mix well. Cover and simmer slowly for 20 to 30 minutes or until the beans are tender. Serves: 6.

Green Beans with Herbs

1/2 cup onion, chopped

1 clove garlic, crushed

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon rosemary, crushed

1/4 teaspoon basil

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup undiluted evaporated milk

4 cups (2-9-ounces) packages frozen cut green beans, cooked and drained

In a large skillet sauté the onion and garlic in butter. Stir in the flour and seasonings.

Add evaporated milk slowly, stirring constantly. Continue to cook over medium heat

until the mixture is thickened. Add the beans. Mix well. Heat through, stirring constantly.

Serves: 4 to 6.

Sautéed Zucchini and Green Peppers

3 slices bacon, cut into 1-inch pieces

1/2 cup sliced onion

2 red peppers, cut in strips

1 green pepper, cut in strips

1 medium zucchini, cut in 1/2-inch-thick slices

1/2 teaspoon salt

1/4 teaspoon dried thyme leaves

Dash pepper

In large skillet, sauté the bacon until crisp. Remove bacon bits, and set aside.

In hot drippings, sauté the onion until tender, this should take approximately 5

minutes. Add the pepper strips and zucchini. Sprinkle with salt, thyme, and pepper;

cook over medium heat, covered, 15 minutes, or just until vegetables are tender.

Turn into a warm serving dish. Sprinkle with bacon. Makes 4 to 6 servings.

This recipe is a bargain in good flavors.

Eggplant Clambake

2 large eggplants

2 (7-1/2 ounce) cans minced clams, drained

2 cup cracker crumbs

2 tablespoons melted butter or regular margarine

2 eggs, beaten Salt Pepper

2 tablespoons milk (optional) Butter or regular margarine

Peel eggplants; cut in 1" thick slices. Let stand in water 20 minutes. Cook slices in

boiling salted water until soft, about 15 minutes; drain and mash. (Makes about 2-cups)

Add clams, 1-1/2 cups cracker crumbs, melted butter, eggs, salt and pepper to taste and

milk, if mixture seems dry. Place in 2-quart baking dish. Cover with the remaining crumbs.

Dot with butter and bake at 325-degrees for approximately 40 minutes, or until brown on top.

Serves 6.

Roman Spinach

2 pound spinach, washed, trim off tough stems

2 tablespoons butter

1 tablespoon olive oil

1/2 cup pine nuts

1 clove garlic, mashed

2 teaspoons vinegar

Salt and pepper, to taste

Shred the large leaves of the spinach. In a large skillet heat the butter and olive oil.

Add the nuts and cook until they are brown. Add the spinach, garlic, vinegar, salt,

and pepper. Cook, covered for approximately 4 minutes, or until the spinach is

barely tender. Best served very hot. Serves: 4 to 6.

Zucchini Patties

2 eggs, beaten

2 cups grated zucchini

1 cup finely chopped onion

1 cup finely chopped celery

2 tablespoons flour

Oil, for frying

Combine all of the ingredients in a bowl and mix well.

Heat oil in a skillet and fry the mixture like pancakes. Serve with Soy Sauce.

Cheese Frosted Cauliflower

1 medium Cauliflower head, washed and leaves trimmed

Water, salted

1/2 cup Mayonnaise or Salad Dressing

2 teaspoon Mustard, prepared

3/4 cup sharp Cheddar Cheese, shredded

Preheat oven to 375-degrees. Separate off floweret’s on cauliflower and discard tough

woody stem. In a large saucepan, cook cauliflower in salted boiling water until just barely

tender crisp. Remove from heat and drain. Place the cauliflower in baking dish. Sprinkle

with salt. In a small bowl combine the mayonnaise with the mustard and mix well. Spread

over the cauliflower. Sprinkle cheese on top. Bake approximately 10 minutes or until cheese

is melted and bubbles. Serves 4-5.

Green Bean Casserole 3

1 (10-1/2 ounce) can cream of chicken soup

1 teaspoon soy sauce

3 ounce French fried onion rings

2 (1 pound) cans French style green beans, cooked and drained

Dash pepper

In a 1-quart casserole dish combine the soup and soy sauce; stir until smooth.

Add half of the onions, all of the beans and pepper. Bake at 350-degrees for

20 minutes or until bubbling. Top with remaining onions. Bake for an additional

5 minutes. Calories 1 serving = 104.

Eggplant Mexicano

4 small onions, coarsely chopped

2 green peppers, coarsely chopped

3 tablespoons bacon drippings

1 medium eggplant, cubed

4 medium tomatoes, cubed

1 teaspoon salt

2 teaspoons chili powder

2 tablespoons all-purpose flour

In a large skillet, sauté the onion and green peppers, in the bacon drippings. Add the eggplant, tomatoes, salt and chili powder. Mix well. Cover and cook over medium heat for 10 to 12 minutes. Stir in the flour. Cook, uncovered for 2 minutes. Serves: 8 to 10.

All American Bean Bake

6 hot dogs, thinly sliced

3/4 cup onion, chopped

1-1/2 teaspoon butter

1-1/2 teaspoon dry mustard

1 teaspoon allspice

1/4 teaspoon pepper

1 (16-ounce) can B & M baked beans

1/3 cup catsup

2 tablespoon brown sugar

6 ounce cheese spread

In a skillet lightly brown the sliced hot dogs with the onion, butter, allspice, mustard and pepper. Mix well. Spread the beans evenly over the bottom of a casserole dish. Add the catsup and brown sugar. Mix well. Place hot dogs over beans. Top with cheese. Bake at 350-degrees for 30 minutes.

Baked Zucchini Quiche

3 cups zucchini, unpeeled & thinly sliced or shredded

1/2 cup cheese, grated

1 cup Bisquick

1/2 cup onion, chopped

1/2 teaspoon oregano

2 teaspoon fresh parsley, chopped

1/2 teaspoon seasoned salt (optional)

1 clove garlic, minced

1/2 cup oil

4 beaten eggs

Preheat the oven to 350-degrees. In a bowl combine all of the ingredients

and mix well. Pour the mixture into a 13 x 9-inch greased pan. Bake 30 to

40 minutes until golden brown. Cut into squares, about 2 x 1-inch.

Okra in Tomato Sauce

2 pounds fresh okra

3/4 cup vegetable oil

3 onions, chopped

1 can tomato sauce

Juice of 1-1/2 lemon

1 cup water

2 tablespoons parsley, chopped

Salt and pepper to taste

Wash okra carefully and trim the stems. Dip the stem ends in salt; place in deep bowl. Sprinkle with lemon juice; let stand for 30 minutes or overnight in refrigerator. In a large skillet sauté the onions lightly in oil. Add the tomato sauce, water, parsley, and pepper. Bring to a boil. Add okra; reduce heat and simmer until the okra is cooked and sauce has thickened. (Additional water may be added as needed.)

Stuffed Eggplant 2

2 small eggplants

3/4 cups tomatoes, peeled and drained

1 tablespoon cooking oil

2 medium onions, peeled and minced

1/4 cup Parmesan cheese, grated

Salt and pepper, to taste

Lemon wedge

Cut the eggplants in half lengthwise. Rub the cut surfaces with a lemon wedge and cook in lightly-salted water until barely tender. Drain and scoop out the flesh of the eggplant halves leaving enough to hold the shape of the shell. Mash with tomatoes. Heat the oil in a small skillet; sauté the onions over low heat for 15 minutes. Combine with the eggplant and tomatoes with salt and pepper to taste. Mix well. Refill the eggplant shells, sprinkle with cheese, and broil until the cheese melts and the eggplant is heated through. Serves: 4 at 165 calories.

You will get many praises for this vegetable casserole.

Squash Medley

4 fresh medium unpeeled summer squash, or 4 cups frozen summer squash

1/2 green pepper, chopped

2 ripe tomatoes, peeled and chopped

6 slices bacon, fried and crumbled

1-1/2 cups process cheese, shredded

1/3 cup onion, chopped

1/2 teaspoon salt

1/2 cup fine bread crumbs

2 tablespoons butter

Parboil the squash (zucchini for 3 minutes; yellow crooknecks or small white pattypans, 5 minutes; and white scallops, 15 to 20 minutes). If you use frozen squash, do not parboil. To make filling, in a mixing bowl combine remaining ingredients, except crumbs and butter. Mix well. Slice the parboiled squash thinly. Place in baking dish, alternating squash and filling. Top with bread crumbs and dabs of butter. Bake at 375-degrees for 35 minutes. Serves: 6 to 8.

Asparagus Casserole 2

2 large cans asparagus, not drained

1 cup cheese, grated

1 individual package Ritz crackers, broken

2 cans cream of mushroom soup

Preheat the oven to 350-degrees. In 2-quart casserole dish, combine the mushroom soup and cheese with broken crackers; pour over the asparagus. Bake, uncovered, at 350-degrees for 20 to 25 minutes or until bubbly. Top with grated cheese during last 5 minutes of baking.

Pineapple Marshmallow Sweet Potatoes

2 cups sweet potatoes, mashed

1 cup milk

1/2 cup pineapple juice

1 cup pineapple, diced

2 tablespoons butter

1/2 teaspoon cinnamon

Marshmallows

In a mixing bowl thoroughly combine all of the ingredients and beat until light and fluffy. Use more milk or fruit juice if needed. Pour into a buttered casserole and bake at 350-degrees until heated through. Remove from oven and cover the top with marshmallows. Return to the oven to brown. Serve with poultry or roast.

Pizza-like with yellow and red top

Italian Eggplant

1 medium eggplant

Salt

1 egg, slightly beaten

1 cup corn flake or bread crumbs

2/3 cup salad oil

1/4 teaspoon pepper

2 tablespoons parsley, chopped

1/4 cup Parmesan cheese, grated

6 slices (6-ounces) Mozzarella cheese

1 (8-ounce) can tomato sauce

Peel the eggplant if desired; cut in 1/2-inch slices. Sprinkle with salt. Dip in egg and then in crumbs. Dry on a wire rack for a few minutes. Pour oil into a large skillet to the depth of 1/8th-inch deep and heat. Brown eggplant slices on both sides in hot oil. Place slices in a shallow baking pan, overlapping if necessary. Sprinkle with pepper, parsley and Parmesan cheese; top with mozzarella cheese slices. Pour tomato sauce over all. Bake at 350-degrees for 20 to 25 minutes. Serves: 6.

Light and tender—almost like a soufflé. Serve with roast meats.

Puffed-Up Zucchini

4 cup zucchini, chopped

1 cup onion, chopped

1/4 cup water

2 tablespoons butter or regular margarine

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon horseradish, grated

1 egg, slightly beaten

1 cup coarse cracker crumbs

3 tablespoons butter or regular margarine

Combine the zucchini and onion in saucepan. Add water, cover and cook until tender, about 15 minutes. Drain well. Mash the zucchini; add 2-tablespoons butter, salt, pepper and horseradish. Cool. Add the egg and mix thoroughly. Pour the mixture into a greased 1-quart baking dish. Top with crumbs that have been browned in the 3-tablespoons butter. Bake at 350-degrees for 30 minutes. Serves: 6

Asparagus Almondine

1 can cream of chicken soup

1/4 cup of milk

3 eggs, hard cooked and cut in 1/8-inch slices

1 cup American cheese, cubed

1 package frozen cut asparagus, cooked

1 cup sliced almonds

1/2 cup bread crumbs

2 tablespoons butter

In a bowl combine the milk and soup. Mix well. Stir in the eggs, cheese and asparagus. Mix well. Pour the mixture into a buttered casserole dish. Sprinkle the top with almonds and crumbs. Dot with butter. Bake at 350-degrees for 30 to 40 minutes, or until bubbly and slightly brown on top

Linda, this recipe was given to me by a friend ten years back and is a favorite in my house. I make this quite a bit in the summer when my garden has tons of eggplants. ((HUGS))! Catherine

Stuffed Eggplant 3

Thank you Catherine!

2 eggplants (1-1/2 pounds each)

4 teaspoons olive oil, plus additional for sautéing onion

Salt and pepper to taste

5-1/2 ounces mozzarella cheese

3-1/2 ounces prosciutto

2 ounces onion

3 eggs

1/2 cup whipping cream

1/4 cup plus 1 tablespoon grated Parmesan cheese

4 teaspoons butter, melted

Preheat oven to 400 degrees. Cut and discard ends from the eggplants, then wash and cut in half lengthwise. Make little crosscuts in the pulp; sprinkle with salt and pepper and brush with olive oil. Bake for 20 minutes. Meanwhile, coarsely chop the mozzarella and prosciutto and set aside. Thinly slice the onion and sauté briefly with a dash of olive oil and a pinch of salt. Remove eggplants from oven and carefully scoop out the pulp, leaving about 1/4-inch still attached to the skin. Beat eggs, add in cream and allow the mixture to thicken in a double boiler until creamy. Add salt and pepper to taste. Blend this mixture with the pulp of the eggplant, prosciutto, mozzarella, sautéed onion, 1/4-cup of the Parmesan cheese and salt and pepper to taste. Fill the eggplant boats with mixture and place in a pan. Drizzle the eggplants with melted butter and sprinkle with the remaining 1 tablespoon of Parmesan cheese. Bake for 10 minutes or until nicely browned. Serve at room temperature.

Savory Spinach

2 packages frozen spinach, chopped

2 hard-cooked eggs, chopped

1 tablespoon chopped chives

2 tablespoons lemon juice

1 tablespoon butter, melted

Salt and pepper, to taste

In a large saucepan, cook the spinach according to the package directions. Remove from heat and drain. Mix with the remaining ingredients and serve. Serves: 6 at 65 calories.

Eggplant Casserole 2

2 large eggplants, peel and sliced

1/2 stick of butter

1/2 cup of milk

1 can of condensed cream of mushroom soup

2 eggs, beaten

1 teaspoon of salt

1/4 teaspoon of black pepper

1/2 cup of cracker crumbs, mixed with 2 tablespoons of melted butter

Put the eggplant slices into a 2 quart saucepan with water, just enough to cover and 2 teaspoons of salt. Cook until tender, approximately 15 minutes. Stir often, to cook evenly. Remove from heat and drain. Add the butter, soup, milk, eggs, salt, and pepper, stirring well to mix. Pour into a 1-1/2 quart baking dish. Sprinkle the buttered cracker crumbs over the eggplant mixture. Bake at 375-degrees. on the lowest rack for about 30 minutes. Serves 6

Tasty Vegetable Casserole

Recipe Submitted: Thank you Joan!

Source: Personal Collection

1 (10-ounce) package frozen broccoli

2 (10-ounce) packages frozen cauliflower

1 (10-ounce) package brussels sprouts

1 small jar Cheez Whiz

1 cup cream of mushroom soup

1 large can mushrooms, drained

Cook vegetables until almost done. Combine cheese with soup and heat.

Pour over vegetables in a large greased baking dish. Bake at 350, uncovered

30-40 minutes or until it bubbles.

Corn Casserole

1/2 green pepper, chopped

1/2 onion, chopped

2 tablespoons butter or margarine

2 tablespoons flour

1 teaspoon salt

1 cup milk

1 cup fine bread crumbs

2 cups whole kernel corn

1 beaten egg

In a saucepan cook the pepper, onion and butter for about 5 to 6

minutes. Stir in the flour and salt, stir until blended, slowly add the

milk and cook, stirring constantly until thick. In a bowl combine the

corn, egg, and bread crumbs and mix well. Add to the other ingredients.

Mix well. Pour into a greased baking dish. Bake at 400-degrees for 30 minutes.

Serve hot. Serves 6.

Zucchini Boats

2 medium zucchini

1/2 cup carrot, shredded

1/4 cup onion, chopped

Vegetable cooking spray

1 cup corn bread stuffing mix

3 tablespoons water

1/4 cup reduced fat sharp Cheddar cheese, shredded

Halve the zucchini lengthwise. Scoop out the pulp, leaving 1/4-inch thick shells.

Discard the pulp. Place the zucchini halves, cut side down, in a large skillet.

Add 1/2-cup water. Bring to a boil; reduce the heat. Cover and simmer for 5

minutes. Drain the zucchini on paper towels. Meanwhile prepare the stuffing.

Lightly spray a medium saucepan with vegetable spray. Add the carrots and

onions and cook over medium heat until onion is tender. Stir in stuffing mix and

water. Next, spoon stuffing into prepared zucchini. Sprinkle the cheese on top

of the stuffing in each zucchini. Place them in a shallow baking dish. Bake in a

350-degree oven for approximately 20 minutes or until the zucchini are tender

and the stuffing is heated through. Serves: 4. Nutritional analysis per serving:

Calories 114, Fat 3g, Saturated Fat 1g, Calories from Fat 23%, Carbohydrates

17g, Protein 5.6g, Fiber 2.4g, Cholesterol 0mg, Sodium 226mg.

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Zucchini Lasagne

1/2 pound (2) zucchini, sliced into 1/8-inch slices

1/2 cup ricotta cheese

1 tomato, sliced

1/4 cup onion, finely chopped

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon thyme, crumbled

1/4 teaspoon basil, crumbled

1/2 cup Mozzarella cheese, grated

1/4 cup Parmesan cheese, grated

Place half of the zucchini slices in 2 (8 x 8-inch) individual baking dishes.

Top with the Ricotta cheese and the tomato slices. Sprinkle each serving

with 1-tablespoon flour, 1/8-teaspoon thyme and 1/8-teaspoon basil. Cover

with the remaining zucchini slices. Sprinkle with cheese. Bake at 350-degrees

for 30 minutes

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Vegetarian Lasagna

1 (16-ounce) package lasagna noodles

8 ounce Ricotta cheese

8 ounce Cottage cheese, 2 percent lowfat

2 eggs, slightly beaten

1 (20-ounce) jar spaghetti sauce

2 medium carrots, thinly sliced

2 cup cauliflower flowerets, grated

2 cup broccoli flowerets, grated

1 medium zucchini, thinly sliced

8 ounce Mozzarella cheese, grated

1/2 cup Parmesan cheese

In a large saucepan cook the lasagna according to package directions.

Remove from heat and drain. In a bowl, combine the Ricotta cheese,

Cottage cheese and eggs. Mix well. Cover the bottom of a 13 x 9 x 2-inch

baking dish with 1/3 of sauce; top with a layer of noodles. Place ½ of the

cheese and egg mixture over noodles. Top with 1/2 of carrots, cauliflower,

broccoli and zucchini. You can steam the vegetables slightly if desired before

placing in the lasagna.

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Mashed Potatoes
2-1/2 pounds white potatoes
3 ounce cream cheese, softened (may use light)
1 cup whipping (heavy) cream (may use skim milk but use only 3/4-cup)
2 tablespoons butter (may use low fat margarine)
1/8 teaspoon white pepper
1/4 teaspoon garlic powder

Peel and halve the potatoes and boil until soft. Remove from heat and drain.
Mash the potatoes and transfer to a mixing bowl, add the softened cream
cheese, butter and spices and whip until smooth. Continue whipping and
add the cream slowly until incorporated and free of lumps. Unless of course,
you like lumps so you can be sure you're getting real homemade mashed potatoes.
Transfer to a casserole dish (or refrigerate, covered, if making 1 day ahead) and
bake uncovered for 20 to 30 minutes. Can be made the day ahead and refrigerated.
Take out of refrigerator 15 minutes before baking.

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Sweet Potato Soufflé
Bake 4 medium sweet potatoes; remove skins and mash; add 2 tablespoons
of butter or margarine, mix well, then add enough milk to potatoes to make a
smooth, soft consistency, beating it by hand or by electric mixer; add a small
box of raisins. Just before serving, put potatoes in casserole dish and place
marshmallows on top, put under broiler in oven and brown marshmallows.
Quick with canned potatoes. Serves 6.

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Carrot Soufflé
7 cups (about 2 pounds) carrots, chopped
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar

Preheat the oven to 350-degrees. Cook the carrots in boiling water for 15

minutes or until very tender; drain. Place the carrots in a food processor or

blender container; process until smooth. Add the granulated sugar and the

next 7 ingredients (granulated sugar through eggs); pulse to combine. Spoon

the mixture into a 2-quart baking dish coated with cooking spray. Bake at 350-

degrees for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Serves 8 (1/2-cup servings). Nutritional analysis per serving: Calories 187,

Protein 4.2g, Fat 5.1g, Calories From Fat 25%, Carbohydrate 32.3g, Cholesterol

88mg, Fiber 3.5g, Sodium 233mg.

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This recipe is very easy and convenient for those busy days ahead.

Do-Ahead Mashed Potatoes
4 to 6 large peeled potatoes, cooked
Salt, to taste
Milk or cream
Butter or margarine

Mash the cooked potatoes and season with salt; add the milk and butter to reach the desired consistency. Butter a 2-quart casserole dish. Spoon the mashed potatoes into it. In a small saucepan or microwave safe container melt just enough butter or margarine to evenly cover the top of the potatoes completely. Smooth the surface so that it is completely sealed with the melted butter. Cool slightly, then refrigerate. Before serving, preheat the oven 300-degree. Poke some holes in the top of the potatoes so the butter trickles down into the potatoes. Bake until the potatoes are heated through. Serves: 6 to 10.

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Eggplant Parmesan 4

1 eggplant, pare & slice 1/2-inch thick
1 egg, slightly beaten with water
1 cup flour, more if needed, seasoned with salt and pepper
1 can Hunt's tomato sauce
Parmesan cheese

Dip the eggplant slices in the egg mixture and roll in flour mixture and pan fry.

Place a layer of eggplant in a 1-quart casserole and spoon tomato sauce evenly

over the top. Continue the layering of eggplant and sauce until all of the eggplant

is in the casserole dish. Sprinkle generously with Parmesan cheese. Bake at 400-degrees.

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Sweet Potatoes in Applesauce

1 can (16-ounce) sweet potatoes, drained

1/4 teaspoon salt

1 cup applesauce

1/4 cup brown sugar, firmly packed

1 tablespoon butter

1/4 teaspoon ground nutmeg

Place the sweet potatoes in a 1 quart casserole dish. Sprinkle with salt.

Spoon the applesauce over the potatoes. Sprinkle with the brown sugar;

dot with the butter. Sprinkle with nutmeg. Bake at 375-degrees for 30 to

35 minutes. Serves 4.

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Fried Sweet Potatoes

2 medium sweet potatoes

1/2 cup buttermilk

Flour, as needed, for dredging

Oil, as needed, for frying

Salt and pepper, to taste

Wash sweet potatoes and slice into about 1/4-inch rounds. Dip in buttermilk and flour lightly. Drop the sweet potato slices into a skillet of hot oil just deep enough to cover them. Cook until lightly browned and tender when pierced with a fork. Remove with a slotted spoon and drain on paper towels before serving. Salt and pepper to taste.

Serves: 4

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Garlic & Rosemary Skillet Potatoes

2 cans potatoes, sliced

4 tablespoons butter

2 good sized cloves of garlic, thinly sliced

2 teaspoons rosemary dried

In a skillet melt the butter. Sauté the garlic just for a minute or two and add the remaining ingredients tossing lightly while cooking over medium heat until the potatoes are nicely browned on the edges.

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Ham, Onions, and Potatoes Au Gratin

5 medium onions (2-pounds)

3 tablespoons butter

5 large potatoes (3-pounds)

Salt and pepper to taste

Fresh grated nutmeg

1-1/2 pounds cooked ham, sliced

1-1/2 cups heavy cream

Peel and slice the onions into thin rings. Saute in butter until transparent (do not brown). Peel and slice the potatoes into thin rounds; rinse in cold water and dry on paper towels. In a 3-quart shallow ovenproof baking dish, layer half the potatoes, then half the onions. Sprinkle with salt, freshly ground pepper, and freshly ground nutmeg. Cover the onions with the sliced ham. Layer the other half of the onions, then the remaining potatoes on top. Pour most of the cream over the potatoes, reserving some for basting. Make sure all the top slices are moistened. Sprinkle with salt and pepper. Bake at 375-degrees for about 1-1/2 hours. Brush the top of the potatoes with the remaining cream several times during baking. Potatoes should test done and top should be golden brown. Serves: 6

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Pea Casserole

2 (10-ounce) packages frozen peas

5 slices bacon, cut up

1 medium onion, chopped

2 tablespoon flour

1 cup light cream

1 (2-ounces) can mushrooms, drained

In a saucepan cook the peas according to package directions. Meanwhile,

in a skillet cook the bacon. Remove the bacon from the skillet and drain on paper towels. Add the onions and sauté in the drippings until soft. Add the flour; stir and cook for 1 to 2 minutes. Add the mushrooms and cream. Cook and stir to the consistency of a medium white sauce. Add the sauce and bacon to the hot peas. Serves: 6.

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Au Gratin Potatoes

2-1/2 pounds potatoes

Salt

1 tablespoon flour

Ground nutmeg

2 tablespoons sherry

2 tablespoons evaporated milk

Parmesan cheese, grated

1/2 cup American cheese, shredded

4 cups milk

Paprika

Butter or margarine, melted

Cook the potatoes until tender. Cool, peel, then chop. Season to taste with salt. Add the flour and season to taste with nutmeg. Add the sherry, evaporated milk, 11/2-cup Parmesan cheese and American cheese. Stir well. Turn into greased shallow pan and pour in milk, stirring lightly to blend. Sprinkle with additional Parmesan cheese and paprika. Drizzle the top with the melted butter. Bake at 350-degrees for 30 minutes, adding more milk if necessary. Servings: 6 to 8.

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Baked Mashed Squash

2 butternut squashes

1/4 cup butter

1/4 teaspoon nutmeg

2 tablespoons brown sugar

Salt & pepper

Cut the squash in half, and remove seeds. Place the squash in a baking dish and bake at 325-degrees for 1 hour. Once tender, scoop out the flesh, place in a bowl and add the butter, nutmeg, salt, pepper and 1-tablespoon brown sugar. Mash all of the ingredients together until smooth. Sprinkle the squash with the remaining brown sugar.

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This recipe may be prepared in advance and refrigerated, but it is better if you prepare the corn flake mixture when you are ready to bake the dish.

Swiss Style Green Beans

2 tablespoons onion, grated

7 tablespoons margarine

2 tablespoons sugar

1 teaspoon salt

1 teaspoon white pepper

1 pint sour cream

8 ounce grated Swiss cheese

4 (16-ounce) Cans of French style green beans

1/2 cup crushed corn flakes

Lightly sauté the onions in 4-tablespoons of the margarine, and stir in the flour, sugar, salt and white pepper. Blend well. Stir in the sour cream. Cook until thick, stirring occasionally. Drain the green beans and add to the sour cream mixture. Pour into a buttered casserole dish. Top with the Swiss cheese. Melt the remaining 3-tablespoons of margarine, stir in the corn flakes. Spread over the top of the cheese. Bake at 350-degrees for 30 to 40 minutes. Serves: 10

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Asparagus-Water Chestnut Casserole

1 can water chestnuts, drained and sliced

1 (8-ounce) cans mushrooms, drained and sliced

1 small jar pimentos, drain and chop

2 cans asparagus spears, drain

4 hard-cooked eggs, chopped

1 can cream of mushroom soup

1 can French-fried onion rings

Arrange the asparagus spears in a greased casserole dish. In a bowl combine the water chestnuts, mushrooms, pimentos and egg with the mushroom soup. Mix well and pour over the asparagus. Bake in a preheated 350-degree oven for 20 minutes. Top with the onion rings; bake for an additional 10 minutes. Serves: 6 to 8.

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Potato Casserole 2

7 large potatoes, baked or boiled in skins

1 pint sour cream

2 cans creamed soup (any flavor)

1 cup onion, chopped

2 cups Cheddar cheese, grated

Remove the potato skins and grate the potatoes. In a bowl combine the soup, sour cream and onion. Mix well. Butter the bottom of a large casserole dish. Layer 1/2 of the potatoes in the dish and layer 1/2 of soup mixture, then 1/2 of the cheese. Salt and pepper and dot with butter. Repeat the last layer. Bake at 325-degrees for 1 hour. Serves 12.

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Citrus-Honey Peas

1-1/2 teaspoons grated orange rind

1-1/2 teaspoons grated lemon rind

2 tablespoons butter

Juice of 1 orange

Juice of 1 lemon

1/4 cup honey

1 (No. 303) can green peas, drained

1/4 cup pimento, chopped

In a saucepan sauté the grated rinds in the butter for 2 to 3 minutes. Stir in the fruit juices and honey. Cook over high heat for several minutes or until thickened. Add the peas and pimento and heat through. Serves: 4.

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Curried Cauliflower

3 tablespoons salad oil

1-1/2 teaspoons curry powder

3/4 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon cumin

1 head cauliflower, trimmed and broken into flowerets

3/4 cup water

Heat the oil in a large skillet over medium heat. Stir in the curry powder, salt, ginger, and cumin and cook for 1 minute. Add the cauliflower and stir to coat. Add water and bring to a boil. Cover and simmer until cauliflower is crisp-tender (6 to 8 minutes). Remove from heat and drain. Serves: 4 to 6.

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Spanish Green Beans 2

1 can cut green beans

2 slices bacon, cut into small pieces

1 clove garlic

1 medium onion, chopped

1/2 cup tomato sauce

1 small pod of red chili

Pinch of sugar or Accent

In a skillet or saucepan fry the bacon and onions until the onions are clear, add the garlic, beans and tomato sauce and let simmer for approximately 30 minutes.

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If your garden looks like mine, I bet you have an abundance of zucchini on hand. This is a really yummy recipe that will help use some of it up. Enjoy!

Zucchini Squash Casserole

2 pounds (6-cups) zucchini, sliced

1/4 cup onion, chopped

3/4 cup salted water

1 can condensed cream of chicken soup

1 cup dairy sour cream

1 cup carrots, shredded

1 package (8-ounce) herb stuffing mix, fine not cubed

1 stick margarine

In a large saucepan, cook the zucchini and the onion in salted water for 5 minutes. Remove from heat and drain, set aside. In a large bowl combine the chicken soup, sour cream and carrots. Mix well. Add the cooked zucchini mixture. Mix well. In a 10-inch skillet, melt the margarine. Add the herb stuffing mix and stir until the stuffing is well coated. Put 1/2 of the stuffing mix in the bottom of an 8 x 12 x 2-inch glass baking dish. Add the vegetable mixture over the top. Sprinkle with the remaining stuffing over the top. Bake at 350-degrees for 20 to 30 minutes.

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Recipe Submitted: Thank you Joan!

Special Baked Potatoes

Peel 4 or 5 medium potatoes and soak for 3 hours in cold water with 1 teaspoon salt. Cut potatoes in two, crosswise. Dry them. Completely coat in melted butter. Dip in crushed dry bread crumbs, coating very thoroughly. Place in greased shallow baking dish and sprinkle with paprika. Pour 3 tablespoons melted butter or shortening and ½ cup water around potatoes. Bake covered at 350° for one hour. Uncover and continue baking until done and crisp. Note: I use russet baking potatoes...

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Mushroom Sauté

1 pound mushrooms

2 tablespoons butter or margarine

1 medium-size onion, thinly sliced

1 teaspoon sugar

2 tablespoons dry white wine

2 tablespoons soy sauce

Dash each of salt and pepper

Rinse mushrooms briefly in cold water. If the stem ends are gritty, slice them off. Cut the mushrooms lengthwise through caps and stems into thick slices. Melt the butter in a large skillet over medium heat. Add the onion and cook until soft (about 5 minutes). Add the mushrooms, sugar, wine, soy sauce, salt, and pepper. Stir to blend. Cook, stirring, over high heat until liquid is nearly gone (about 5 minutes). Serve hot. Serves: 4.

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Carrots Vichy

8 to 12 slender carrots

4 tablespoons butter or margarine

2 tablespoons brandy (optional)

1/4 cup parsley, minced

Salt and pepper

Prepare and boil whole carrots. Remove from heat and drain. Melt the butter in a large skillet over medium-high heat. Add the brandy, if desired. Add the hot drained carrots and cook, shaking pan, until the carrots are lightly browned on all sides. Mix in parsley and season to taste with salt and pepper. Serves: 4 to 6.

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Beets in Orange Sauce

1 can sliced beets, drained

1 tablespoon of margarine

1/3 cup of orange juice

Lemon rind

1/2 teaspoon salt

1 tablespoon cornstarch

Melt margarine in a saucepan. Add the orange juice, lemon rind and salt.

Bring to a boil. Add the beets. Cook until heated through. Serves: 4.

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Crusty Baked Eggplant

1 eggplant (1 to 1-1/4 pounds)

1 teaspoon salt

1 egg

2 tablespoons Parmesan cheese, grated

1/4 cup fine dry bread crumbs

1 tablespoon parsley, finely chopped

About 1/4-cup all-purpose flour

2 tablespoons butter or margarine, melted

Peel eggplant, if you wish; cut into 1/2-inch slices. Sprinkle with salt on both sides of slices. Let stand for 30 minutes; rinse with water and pat dry with paper toweling. In a pie pan, beat the egg slightly. In another pan, combine cheese, bread crumbs, and parsley. Dust each eggplant slice with flour, dip in egg to coat all over, and dredge in crumb mixture. Brush butter over bottom of a shallow, rimmed baking pan. Arrange eggplant slices in butter in a single layer. Bake, uncovered, at 400-degrees, for 25 minutes, turning once to brown both sides. Serves: 4.

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Creamy Cabbage

2 tablespoons butter or margarine

1 small head cabbage (1 to 1-1/2 pounds), quartered, cored, and thinly sliced

2 tablespoons water

1 small package (3-ounce) cream cheese with chives, cut into small cubes

Salt and pepper

In a large, wide skillet melt the butter over medium-high heat. Add the cabbage and water. Cover and cook; stirring once halfway through cooking, until the cabbage is crisp-tender (about 5 minutes total). Reduce the heat to low and distribute the cream cheese over the cabbage. Stir lightly until the cheese melts into pan juices. Season to taste, with salt and pepper. Serves: 4 to 6.

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Baked Cheese-Zucchini

2 medium zucchini, sliced very thin

1 egg

1 tablespoon prepared mustard

1/8 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

1 green onion, sliced thin

1/2 cup Swiss cheese, grated

Put the zucchini in a colander or on towels to drain off the moisture.

In a bowl combine the remaining ingredients. Add the zucchini and

mix well. Pour into a lightly oiled 2-quart casserole dish. Bake at

350-degrees for 40 to 45 minutes.

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Roast Corn

1/2 cup butter

2 tablespoons chives, finely chopped

2 tablespoons parsley, chopped

Salt and pepper

8 ears corn

In a small saucepan or microwave safe bowl melt together the butter, chives

and parsley. Brush the corn with the butter mixture, salt, and pepper, to taste.

Roast in the husk over hot coals, turning often. Or wrap the ears in foil and bake

in the oven at 400-degrees for 30 minutes.

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Broccoli with Cheese Topping

1-1/2 pounds broccoli

1 cup (4-ounces) Swiss cheese, shredded

1/3 cup mayonnaise

2 tablespoons grated onion

1/2 teaspoon prepared mustard

1/4 teaspoon salt

1/8 teaspoon pepper

Prepare and boil or steam broccoli spears and sliced stems. Remove from heat

and drain the broccoli. Arrange the broccoli (hot or cold) in a buttered shallow baking

dish. In a small bowl, combine the cheese, mayonnaise, onion, mustard, salt, and

pepper; spoon evenly over the broccoli. Bake, uncovered, at 350-degrees for about

15 minutes or until the broccoli is hot and sauce is bubbly. Serves: 4 to 6.

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Green Bean Casserole 4

2 cans green beans

1 can cream of mushroom soup

3/4 cup milk

1/8 teaspoon pepper

1 can French Fried Onions

Place all of the ingredients except for half of the French Fried Onions in

to a casserole dish. Bake at 350-degrees for 30 minutes. Sprinkle the

remaining half of onions on top, and bake for an additional 5 minutes.

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Squash Casserole

2 to 3 cups squash, cooked and drained

1 medium onion, chopped

1 cup sharp cheese, grated

2 slices bread, toasted and buttered

2 eggs

1/4 to 1/2 cup milk

In a bowl combine the squash, onions, half of the cheese, and the eggs together. Mix well. Add the toast, broken up into pieces, and add the milk to moisten the mixture fairly well. Turn into a greased 2-quart casserole dish. Top with the remaining cheese. Bake at 350-degrees for 30 minutes. Serves: 4.

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Creamed Spinach

2 bunches (1-1/2 pounds total) spinach or 2 packages (10-ounce) each) frozen spinach, chopped

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 cup half and half

½ teaspoon salt

½ teaspoon Worcestershire sauce

Dash of dry mustard

Dash of pepper

4 strips bacon, crisply cooked, drained, and crumbled

Prepare the spinach according to package directions. If using fresh spinach, discard the wilted leaves and tough stems. Rinse well and drain. Boil in a large saucepan, covered, in water that clings to the leaves, for 2 to 4 minutes. Remove from heat and drain. In a 2-quart saucepan melt the butter over medium heat. Stirring constantly, pour in the half and half. Return to heat and cook, stirring, until the sauce boils and thickens. Stir in the salt, Worcestershire sauce, mustard, and pepper. Add the chopped spinach and heat through. Stir in the bacon. Serves: 4 to 6.

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Baked Orange Acorn Squash

3 small acorn squash

1 tablespoon butter, melted

1-1/2 cups orange juice

Preheat the oven to 400-degrees. Cut the squash in halves lengthwise. Scoop out the seeds and brush each surface with melted butter Sprinkle each with 1/8 teaspoon salt and arrange with cut sick down in a baking pan. Pour 1/2 cup of the orange juice into the pan. Bake for 30 minutes. Turn the squash with the cut sides up and pour the remaining juice over each half. Bake until tender, basting with the juice frequently, for 30 more minutes. Serves 6 at 95 calories per serving.

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Piquant Carrots

2 cups canned carrots, sliced

1 tablespoon cornstarch

1 tablespoon Tang

1 tablespoon butter

1/4 teaspoons salt

2 dashes of ground nutmeg

Parsley, chopped (optional)

Drain the carrots, measuring liquid. Add water to liquid to make 3/4-cup liquid. In a saucepan, combine the cornstarch and liquid and blend well. Add the Tang, butter, salt and nutmeg. Bring to a boil, stirring constantly. Reduce heat. Cook and stir until thickened. Add the carrots; heat thoroughly. Sprinkle with parsley. Serves: 4.

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Carrot "Cheesit"

6 large carrots

1/4 pound American cheese, grated

1/2 cup cracker crumbs

4 tablespoons butter, melted

3 tablespoons cream

Paprika

Scrape and boil whole carrots until tender. Slice the carrots in half, scoop out the centers carefully. Fill the cavity with the remaining ingredients mixed together. If the stuffing appears dry add a little more cream. Sprinkle paprika on top of the stuffing. Place in a buttered shallow baking dish. Bake at 350-degrees for 20 minutes, or until the cheese is melted and the carrots are heated through. Serves 4.

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Broccoli Au Gratin

1 large head broccoli (about 1-1/2 pounds)

3/4 cup light sour cream

1/4 cup Parmesan cheese, grated

3 tablespoons butter or margarine

1/2 cup bread crumbs

1/2 cup Swiss cheese, shredded

Trim the broccoli; cut into 1-inch florets. Peel stalks; cut into

1-inch chunks. In a medium saucepan, bring 1-inch of water

to a boil over high heat. Add the broccoli stalks; cover and

cook for 2 minutes. Add the florets; cover and cook until

crisp-tender, about 5 minutes. Drain; keep warm.

In a large bowl, combine the sour cream and Parmesan; mix well.

In a skillet, melt the butter over medium heat. Add the bread crumbs

and stir until coated with butter and toasted. Preheat the broiler.

Toss the broccoli with the sour cream mixture until coated.

Turn into a shallow baking dish. Sprinkle with the bread crumbs and

Swiss cheese. Broil 5-inches from the heat source until cheese melts.

Serves 4 to 6

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Broccoli and Cheese Custard

1 bunch broccoli

1/4 cup butter

3 eggs

2/3 cup milk

1/4 cups Cheddar cheese, grated

1/8 teaspoon ground black pepper

Cook the broccoli for 10 minute. Drain and place the

broccoli in a shallow buttered casserole dish. In a blender

container; blend the eggs, milk, cheese and pepper; pour the

mixture over the broccoli. Set the dish in a pan of water, and

place in oven to bake. Bake at 350-degrees for 30 minute or until firm. Serves: 4.

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Homemade French Fries

8 Idaho potatoes, large

1/2 gallon peanut oil

Salt to taste

Cut the potatoes with a French fry cutter into 1/4-inch strips. Heat a saucepan or stock pot (at least 2 gallon capacity) with the oil about 250-degrees (use a thermometer to gauge). Add the French fries and cook, stirring to avoid clumping together, for approximately 3 minutes, or until soft but not mushy. Remove with a mesh strainer and drain onto paper towels. Season with salt and serve immediately.

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Baked Cream Corn

2 (16-ounce) cans cream corn

1/4 cup granulated sugar

2 tablespoons butter

1 cup corn flakes, crushed

Combine all of the ingredients into a buttered casserole dish.

Mix well. Bake at 350-degrees for 30 minute. Serves: 6.

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Spinach Parmesan

2 packages (10-ounce each) frozen chopped spinach

1/2 cup boiling water

1 package (8-ounce) cream cheese, softened

1/2 cup milk

1/2 cup Parmesan cheese

1/2 teaspoon paprika

In a saucepan cook the spinach in the water. Remove from heat

and drain well. Place the spinach into a buttered, 1-quart oven-proof

serving dish. In a bowl combine the cream cheese, milk and 2-tablespoons

of the Parmesan cheese. Spread the mixture over the spinach. Sprinkle with the paprika and the remainder of the Parmesan cheese. Bake at 350-degrees until heated through, approximately 20 to 25 minutes.

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Recipe Submitted: Thank you Joyce B.

Broccoli Casserole 2

2 packages frozen broccoli cooked

1 can cream of celery soup

1 stick butter/margarine, melted

1 sleeve Ritz crackers, crushed

2 cups Cheddar cheese, shredded

Layer broccoli in 13 x 9 pan. Sprinkle with cheese. Mix Ritz crackers with butter. Spoon over top of broccoli and cheese mixture. Spoon celery soup over all. bake at 350 degrees for 30 minutes. P.S. I have also used cream of mushroom soup and it is just as great!

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Sautéed Vegetables

Vegetable cooking spray

1 large clove garlic, minced

1 scallion, white part and 2-inches green, chopped

1/2 pound young green beans, ends trimmed

8 ounce button mushrooms, sliced

1/4 pound bean sprouts

1 teaspoon balsamic vinegar

Freshly ground pepper

Lightly coat a nonstick skillet with cooking spray. Add the garlic and scallion.

Stir-fry for 1 minute. Add the beans and mushrooms. Stir-fry until mushrooms

are almost cooked through. Add the bean sprouts and vinegar. Stir-fry just until

the bean sprouts are hot. Grate pepper to taste and serve at once.

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Glazed Carrots and Onions

3 bouillon cubes, chicken or beef

6 medium carrots, scraped and cut into quarters

12 small onions, peeled or 4 medium onions sliced

1/4 cup butter or margarine

1 tablespoon sugar

2 tablespoons parsley or fresh basil, chopped

In a large saucepan combine 2 of the bouillon cubes with the carrots.

Add boiling water to cover; stir to dissolve the bouillon. Cover. Cook

for 10 minutes. Add the onions and cook for an additional 6 minutes

or until vegetables are just tender. Remove from heat and drain. In a large

skillet, melt the butter. Add the remaining bouillon cube and the sugar. Stir

until the cube is dissolved. Add the vegetables. Cook until golden brown and glazed, stirring frequently. Transfer to serving dish. Sprinkle with chopped parsley or fresh basil.

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Summer Squash Sauté

1 bacon strip, diced

1 tablespoon onion, finely chopped

1 tablespoon each green, sweet red and yellow pepper, finely chopped

1 garlic clove, minced

1 medium yellow summer squash, cut into 1/2-inch cubes

In a large skillet, cook the bacon until crisp. Stir in the onion, peppers and

garlic; continue to cook for 2 minutes or until the vegetables are tender.

Add the squash; cover and cook over medium heat for 3 to 4 minutes or until tender.

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This is a great dish to make ahead and freeze.

Zucchini Casserole 2

1-1/2 pounds ground chuck

1 large can tomatoes

Garlic powder, to taste

6 green onions with tops, sliced

1 cup rice, uncooked

2 pounds zucchini, sliced, not too thin

Season the meat with salt and pepper, garlic powder add to a skillet along with

the onions and brown. When the meat is thoroughly cooked, remove the meat and onions from pan. Put in enough zucchini to be able to lightly brown them in butter or shortening. Place the zucchini as it browns into a bowl with the meat and onions, add the tomatoes and rice; mix well. Put in a greased casserole. Bake at 350-degrees for 1-1/2 hours.

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Barbecued Creamed Potatoes

3 tablespoons flour

3 tablespoon butter

2 cups milk

1/4 teaspoon Tabasco sauce

1-1/2 teaspoons salt

2 teaspoons parsley, chopped

2 teaspoons pimento, chopped

4 cups potatoes, cooked and diced

Cracker Barrel sharp cheese

Paprika

In a saucepan combine the flour and butter mix to a smooth paste; add the milk.

Cook to boiling point. Remove from heat. Add the Tabasco sauce, salt, parsley

and pimento; stir in the potatoes. Pour into baking dish; sprinkle heavily with the

cheese and paprika. Bake at 400-degrees for approximately 30 minutes. Serves: 6.

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Carrot Casserole 2

2 pounds medium carrots, cooked and mashed

1/2 cup milk

1/2 cup sugar

1/3 cup butter or margarine, melted

2 eggs, beaten

1 teaspoon vanilla extract

Topping:

2/3 cup packed brown sugar

1/3 cup all-purpose flour

2 tablespoons cold butter or margarine

2/3 cup pecans, chopped

2/3 cup flaked coconut

Combine the first six ingredients; place in a greased 1-1/2 quart baking

dish. In a bowl combine the brown sugar and flour; cut in the butter until

crumbly. Stir in the nuts and coconut. Sprinkle over the carrot mixture.

Bake, uncovered, at 350-degrees for 30 minutes or until heated through.

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Deep Fried Zucchini

1 large or 3 small Zucchini, cut up 1/2-inch thick rounds or 1/2-inch x 2-inch sticks

1/3 cup flour (for dusting)

1 small package green or Vidalia Onion Dip Mix (powdered)

1 cup flour

1 1/2 cup water

1/4 cup flat beer

Seasoned salt

Heat the oil in a deep fryer. Dust the zucchini with flour. In a separate bowl beat

together until smooth the dip mix, flour, water and beer. Individually dip the dusted

zucchini into the batter and then drop into deep fryer. Do not overfill the deep fryer

as the pieces will stick together if they are cramped. Deep fry until golden, sprinkle

with seasoned salt. Serve with Buttermilk Ranch Dressing.

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Stuffed Zucchini

6 small (about 2 pounds) zucchini

1 large clove garlic, minced

1 teaspoon oregano

1/2 pound ground beef

2 tablespoons olive oil

1/3 cup chopped onion

1 (11-ounce) can Condensed Bisque of Cheese Tomato soup

1/4 cup grated Parmesan

Cut a lengthwise slice from the top of the zucchini; scoop out the

seeds and pulp leaving a 1/4-inch shell. Coarsely chop the pulp and

seeds. In a skillet, brown the beef and cook the onion, garlic, and

oregano in oil until the onion is tender. Add the zucchini pulp and

seeds, 1/4-cup soup and Parmesan. Spoon the mixture into the

zucchini shells; arrange in a shallow 12 x 8 x 2-inch baking dish.

Pour the remaining soup over and around the stuffed zucchini.

Sprinkle with additional Parmesan cheese. Cover and bake at

375-degrees for 40 minutes or until tender. Uncover, continue to

bake for an additional 5 minutes. Serves: 6.

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Steamed Snap Peas

1-1/2 pounds snap peas, rinsed and drained

2 teaspoons butter

1 teaspoon sugar

Salt, to taste

Place the snap peas in 1/2-inch boiling water with the butter and sugar. Reduce the heat

to simmer. Cover and steam for 3 minutes. Remove the cover and season with a little salt. Serve cooked snap peas with a slotted spoon to allow for draining. Serves: 4.

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Italian Grilled Vegetables

1/2 cup Miracle Whip salad dressing

1/2 cup Kraft Zesty Italian dressing

2 zucchini, cut in half, lengthwise

2 summer squash, cut in half, lengthwise

2 red, green or yellow peppers, cut into quarters

Combine the dressings, mix until well blended. Lightly score the cut sides of the vegetables, brush with the dressing mixture. Place the dressing side up on broiler pan. Broil 4-inches from the heat source for 6 minutes, turn, brush with the dressing. Continue broiling for an additional 6 minutes or until the vegetables are tender. Serve with the remaining dressing mixture. Serves: 4 to 6.

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Twice Baked Herbed Mashed Potatoes

3 pounds white potatoes

3/4 stick butter or margarine

2 tablespoons chopped rosemary

2 tablespoons chopped parsley

1 teaspoon salt

Paprika

Clean and peel the potatoes. Boil until tender. Meanwhile, melt the butter in a skillet or saucepan. Add the herbs and allow to simmer until emulsified, about 6 minutes. Stir constantly to avoid scorching. Add the potatoes, herb butter and salt to the food processor. Process until smooth. Spoon the potato mixture into small ramekins. Sprinkle with paprika. Broil until the top forms a golden brown crust. Allow to rest for 2 minutes and serve. Serves:

approximately 6 at 1-cup servings.

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Cheesy Green Beans

3 tablespoons butter or margarine, divided

1 tablespoon all-purpose flour

1 teaspoon dried minced onion

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup (8-ounce) sour cream

4 to 6-cups French-style green beans, cooked and drained

1/2 cup cornflakes, crushed

1 cup (4-ounce) sharp Cheddar or Swiss cheese, shredded

Melt 2-tablespoons butter in large saucepan. Stir in the flour, onion,

sugar, salt and pepper to form a smooth paste. Bring to a boil; cook

and stir for 1 minute or until thickened. Reduce the heat; add the sour

cream and stir until smooth. Cook and stir over low heat for 2 minutes

(do not boil) Fold in the green beans. Spread the bean mixture into a

greased shallow (1.5 quart) baking dish. Melt the remaining butter and

toss with the cornflake crumbs; sprinkle the cheese and crumb mixture

over bean mixture. Bake, uncovered, at 400-degrees for 20 minutes or

until heated through. Serves: 6 to 8.

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Swiss Vegetable Medley

1 (16-ounce) bag frozen broccoli, carrots and cauliflower, thawed and

drained

1 (10 3/4-ounce) can cream of mushroom soup

1 cup Swiss cheese, shredded

1/3 cup sour cream

1/4 teaspoon black pepper

1 (4-ounce) jar chopped pimento

1 (2.8-ounce) can french-fried onions

Combine the soup, 1/2-cup of the cheese, sour cream, pepper, pimento and 1/2 can french-fried onion into 1-quart casserole. Bake, covered, at 350-degrees for 30 minutes. Top with the remaining cheese and onion; bake, uncovered, for and additional 5 minutes.

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