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Vegetarian And Vegetable
Chef John DLyons Jr

Recipes For 2000 Enjoy

1 can asparagus, drained
cheese (as much as you like)
1 can green peas, drained
1 can cream of chicken soup, mixed with 1/2 c. milk
4 boiled eggs, chopped fine
bread cubes, buttered and toasted

Line bottom of casserole dish with bread crumbs. Make layers of 1/2 the asparagus, peas, eggs and cheese. Pour half the soup mixture over this. Repeat layers. Top with bread crumbs, and dot with butter. Bake at 350 degrees for 15-20 minutes.

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3 (14 oz.) cans deep brown pork and beans, drained
1 medium onion, grated
2 tsp. minced onion
2 Tbsp. vinegar
1/2 c. plus 1 Tbsp. light brown sugar
or 1/4 c. molasses and 1/4 c. light brown sugar
4 Tbsp. catsup 
1 tsp. prepared mustard
1 Tbsp. Worcestershire sauce
juice of 1 small lemon
6 slices bacon, fried crisp
3 Tbsp. bacon drippings

In large bowl mix first nine ingredients. Cook bacon and drain on paper towels. Reserve 3 tablespoons bacon drippings and add to bean mixture. Crumble bacon over top of mixture.

Microwave instructions: Turn bean mixture into a 2 quart baking dish. Cook covered on high for 6 minutes. Give dish a half turn and continue cooking on high covered 4 minutes. Uncover beans, stir them well and cook uncovered for 8 minutes, turning once during the 8 minutes. Beans are now done and delicious. May also be cooked in conventional 350 degree oven for 45 minutes.

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3 c. raw zucchini sliced 1/4 inch thick
1/2 tsp. salt
1 (4 oz.) jar pimientos, diced
1 1/2 c. soda cracker crumbs
1 c. milk
3 eggs
2 c. shredded Cheddar cheese
1/2 c. butter, melted

Mix all ingredients. Pour into greased 2 quart casserole. Bake uncovered in slow 300 oven 30-40 minutes, until golden brown. Makes 8 servings.

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2 pkg. frozen chopped broccoli, cooked
1 can cream of mushroom soup
1 1/2 c. cooked rice
grated sharp cheese
1/4 c. minced onion
1/4 c. celery, diced
1/8 c. cooking oil
1 can water chestnuts, sliced
1/4 c. mayonnaise
bread crumbs

Saute onion in oil and add broccoli that has been cooked. Let mixture cool. Then add rice and cream of mushroom soup. Put in baking dish; cover with bread crumbs and grated cheese. Bake in a moderate oven for about 20 minutes.

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2 (10 oz.) pkg. frozen broccoli
3/4 c. melted butter
1/2 c. cheese, grated
2 1/2 c. Pepperidge Farm herb stuffing mix
1 tsp. garlic salt
1/2 tsp. thyme
2 finely chopped onions
1/2 tsp. pepper
6 eggs, well beaten
1 tsp. Accent

Thaw and drain broccoli. Mix all ingredients together. Make small balls and cook 20 minutes at 350 degrees . Makes 100 balls.

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2 pkg. Birds Eye chopped broccoli
1 can cream of mushroom soup
1/2 c. bell pepper
1 (8 oz.) jar Cheez Whiz
1/2 c. onion
salt and pepper to taste
1/2 c. celery
sharp cheese, grated
2 c. cooked rice
cracker crumbs

Cook and drain broccoli. Chop onion, celery and pepper; saut‚. Mix well with broccoli, soup and cheese. Place in 9 x 13 inch Pyrex dish. Top with cracker crumbs (Town House or other kind). Bake at 350 degrees about 30 minutes or until bubbly hot.

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1 (10 oz.) can beef consomme
1 (10 oz.) pkg. chopped, cooked broccoli
1 envelope plain gelatin, dissolved in 1/4 c. cold water
1-2 grated, hard-boiled eggs
1 Tbsp. grated onions
2 tsp. lemon juice
1 pkg. slivered almonds
1 c. mayonnaise

Heat consomme and add cooled soaked gelatin. Add other ingredients. Pour into greased (with Wesson oil) 1 1/2 quart mold.

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3/4 c. chopped, roasted peanuts
1 can cream of mushroom soup
2 (10 oz.) pkg. chopped broccoli
1 c. mayonnaise
2 eggs, well beaten
1 c. grated sharp Cheddar cheese
1/4 c. margarine
2 c. dry bread crumbs
1 medium onion, chopped or 1 1/2 tsp. onion flakes

Cook broccoli according to package directions. Drain. Add soup, mayonnaise and peanuts. Mix well. Add eggs and onion; mix well. Melt margarine and pour over bread crumbs. Put broccoli mixture into greased 1 1/2 or 2 quart casserole. Sprinkle with grated cheese and top with crumbs. Bake at 350 degrees for 30 minutes. Serves 6-8.

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2 c. squash, cooked and mashed
1 large can evaporated milk
1/2 stick oleo
4 whole eggs, beaten
1 tsp. vanilla
3/4 c. sugar
pinch salt

1/2 large head cabbage
2 c. medium white sauce
paprika
3 Tbsp. melted butter
salt
3/4 c. grated Cheddar cheese
1/2 c. cracker crumbs

Cook and chop the cabbage. Make medium white sauce and have ready to use. Drain cabbage after cooking. Place a layer of chopped, cooked cabbage in buttered baking dish; sprinkle with cheese, paprika and salt. Cover with a layer of white sauce. Repeat the layers until all ingredients have been used. Cover with cracker crumbs mixed with the melted butter. Bake at 350 degrees until bubbling hot and well browned.

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1 head cabbage
1 can mushroom soup or 2 c. medium white sauce
8 slices bacon
1 green pepper, diced
1 1/2 c. diced cheese
1 onion, diced
buttered bread crumbs

Cut cabbage into 1 inch chunks and cook in salted water until tender. Drain. Cook diced bacon until crisp and remove from pan. Saute diced onion and pepper in bacon grease until tender. Mix first six ingredients and then top with bread crumbs. Put in 350 degree oven and bake until browned.

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1 1/2 c. sugar
1/2 tsp. nutmeg or cinnamon
3/4 c. water
2 Tbsp. butter
6 medium sweet potatoes

Peel raw potatoes cut in halves. Put in heavy fry pan. Add sugar, water, butter and spice desired. Cover and boil slowly until potatoes are done (about 45 minutes after beginning to boil). They should be clear and thoroughly candied. Makes 6-8 servings.

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2 c. fresh, sliced, cooked carrots
1 Tbsp. grated onion
1 Tbsp. horseradish
1/2 c. mayonnaise
1 c. Ritz cracker crumbs
4 Tbsp. margarine

Cook carrots just until they are crisp with a small amount of salt and sugar added to water in which they are cooked. Combine mayonnaise, horseradish and onion. Stir in drained carrots. Pour into greased casserole dish. Cover with Ritz cracker crumbs. Dot with margarine. Bake at 325 degree about 20-25 minutes, until bubbly. Don't overcook.

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1/4 c. dry bread crumbs
1 tsp. salt
2 Tbsp. grated Parmesan cheese
2 medium zucchini, thinly sliced
2 Tbsp. flour
1 egg, beaten
2-4 Tbsp. oil

In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately. Serves 6.

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12 medium new potatoes
8 slices cooked, crumbled bacon
1 c. grated medium sharp cheese
1 stick melted oleo

Wash (don't peel) and cut up potatoes. Cook. In Pyrex dish put layer of potatoes, then cheese, bacon and oleo. Repeat. Season to taste with salt and pepper. Heat until hot. Delicious and unusual. Serves 8.

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6 medium-sized potatoes
1 1/2 tsp. Lawry's seasoned salt
1 c. cheese sauce
1/2 Tbsp. margarine
salt and pepper to taste

Cut potatoes into julienne strips (if you own a food processor, use your French fry disc). Using 1/2 tablespoon margarine, grease 1 1/2-quart casserole dish. Spread potatoes in casserole dish; add salt and pepper to taste. Then pour over the cheese sauce (preferably made from a sharp Cheddar cheese or packaged sauce). Sprinkle Lawry's seasoned salt over top and bake for 1 hour at 425 degrees, turning oven down slightly if top begins to brown too quickly.

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1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. black pepper
1/2 c. melted oleo, save half for top
1 c. sour cream
bread crumbs
10 oz. grated Cheddar cheese

Mix all ingredients together (except reserved oleo and bread crumbs). Put in well-greased casserole and sprinkle top with crumbs. Bake 1 hour in 350 degree oven.

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2 lb. frozen hash browns
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste

Optional: Add green pepper & paprika

Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.

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2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter

Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.

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1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften

Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.

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1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper

Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.

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1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil

Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.

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10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste

Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.

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2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon

Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.

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1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped

Combine corn meal and salt; dredge okra in corn meal mixture. Saut‚ onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.

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6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste

Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.

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2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup

Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.

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6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped

To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.

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2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine

Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.

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1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin

1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks

1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine

Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.

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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper

Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.

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3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs

Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.

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4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste

Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.

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1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper

Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.

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1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika

Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.

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3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine

Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.

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1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup

Mix all ingredients together well and bake 1 hour at 350 degrees.

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1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed

Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.

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2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter

Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.

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3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter

Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.

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3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine

Combine all the ingredients and pour into baking dish.

1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar

Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.

Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.

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4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves

Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.

Remove spice bag. Serves 6.

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7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla

Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.

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1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk

3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla

Mix all ingredients together and pour into greased baking dish.

1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten

Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.

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1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup

Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.

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1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese

Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.

Note: You may wish to substitute spaghetti noodles or other pasta of your choice.

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3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal

Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.

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4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper

Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.

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2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt

Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.

Serve immediately. Serves about 2 1/2 dozen.

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2 large zucchini squash, grated
1/4 c. onion, grated
1 Tbsp. oil
1 c. Mozzarella cheese, grated

Grate squash coarsely and drain in colander. Quickly stir-steam fry squash and onion in oil for 3-5 minutes. Sprinkle cheese on top, cover with lid and remove from heat. Serve immediately.

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2 Tbsp. butter
1 (15 oz) pkg. asparagus, spears, drained
1 tsp. tarragon
1/2 tsp. lemon peel, grated

In a small saucepan, melt butter. Stir in tarragon and lemon peel. Simmer 2 minutes over low heat. Pour over warmed asparagus spears. Serves 4.

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2 large hard-boiled eggs
2 tsp. Louisiana hot sauce
1 c. Avocado, mashed
1/2 c. Onion, chopped
6 1/2 oz can tuna (in water)
2 Tbsp Mayonnaise
2 Tbsp Dill relish
Fresh lemon juice
Salt to taste

Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.

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4 slices bacon
2 Tbsp. brown sugar
2 c. chopped onion
1 tsp. Worcestershire sauce
2 (1 lb.) cans pork and beans
1 tsp. prepared mustard

Cook bacon until crisp. Cook onion in bacon drippings until soft. Crumble bacon and add to beans. Add other ingredients. Bake 2 hours at 350 degrees.

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3 Tbsp. Vegetable oil
1 Large onion, diced
2 Stalks celery, sliced
1 Medium green pepper, cut into strips 
2 Medium tomatoes, diced
2 c. Red kidney beans, drained
1 10 oz. pkg Frozen baby lima beans
1 c. Quick cooking barley
2/3 c. Chopped parsley
1 1/2 tsp. Salt
1 tsp. Dried basil leaves
1/4 tsp. Ground black pepper
3 c. Boiling water
2 Tbsp. Grated Cheddar cheese

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving.

Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter.

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2 c. Broccoli flowerets
4 oz Fettuccine, broken up
1 Tbsp Oil
3 Tbsp Parmesan cheese, grated
1 tsp. Sesame seeds, toasted
1/8 tsp. Garlic powder

In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately.

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1 Tbsp butter
2 medium onions, chopped
1/8 tsp. Nutmeg
2 Tbsp. Dairy Sour Cream

Melt the butter or margarine in a small skillet. Add onions, cook and stir until tender. Stir in remaining ingredients; spread on cooked patties. Broil 2 inches from the heat until hot, about 1 minute.

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5 Tbsp Mayonnaise, (heaping)
1 tsp. Louisiana hot sauce
2 Tbsp Yellow mustard (heaping)
2 Tbsp Ketchup
2 Tbsp Olive oil
1 Tbsp Wine vinegar
1 tsp. Garlic salt
1 Tbsp Lea & Perrins
Juice of mediums size lemon
3 tsp. Salt (to taste)
4 Bell peppers, sliced
2 Onions, medium, shredded
1 Large cabbage, shredded

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise.

Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauce over and toss well. This should be done about an hour before serving.

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Salt
Boiling Water
2 c. Thinly Sliced Cauliflorets
1 pkg. Frozen Cauliflower, thaw, drain
1/3 c. Chopped Onion
1/2 c. Chopped Green Pepper
1 c. Shredded Colby Cheese
1 c. Milk
1/2 c. Bisquick
3 Eggs
1/2 tsp Salt
1/8 tsp Pepper

In covered saucepan in enough boiling salted water to cover, cook cauliflorets 10 minutes. Drain, place in greased 9 inch pie plate. Sprinkle with onion, green pepper and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater). Pour into pie plate. Bake at 375 degrees for 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Let stand 5 minutes before serving.

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3 Eggs, hard boiled
1 Tbsp Durkee's sauce
1 lb. Chopped crawfish or shrimp
2 Tbsp Mayonnaise
Salt, if needed
2 Tbsp Dill pickles, finely chopped
1 tsp. Red cayenne pepper
1 tsp. Poupon mustard

In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt.

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2 cans Candied Yams, undrained
1/4 c. melted butter
4 eggs, separated
1/4 c. packed brown sugar
1/2 c. crushed cornflakes
1/3 c. chopped pecans
2 Tbsp. melted butter

Beat egg whites in a large bowl until stiff, set aside. Put candied yams in a blender, add 1/4 c. melted butter, egg yolks and blend well. Pour mixture over egg whites, folding in until combined well. Spoon into a buttered casserole dish. Combine brown sugar, cornflakes, pecans and 2 Tbsp. melted butter in a small bowl, sprinkle mixture over top. Bake at 350ø for 45 minutes to 1 hour or until puffed and firm. Serves 8.

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1 c. wine vinegar
1 head cauliflower
1 c. water
1 stalk broccoli
1/2 pkg. low calorie Italian dressing
salt and pepper
Sweet 'N Low

4 eggs, boiled
1 small dill pickle, chopped fine
2 Tbsp. low calorie mayonnaise
1 Tbsp. grated onion
1/2 tsp. prepared mustard
salt and pepper to taste

Cut eggs in halves. Remove yolks and mash. Add remaining ingredients and mix well. Refill whites with yolk mixture.

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1/3 c. dijonnaise mustard
1 c. mayonnaise
1/3 c. red onion, chopped
1/2 c. celery, chopped
1 Tbsp. cider vinegar
1 tsp. sugar
1/2 tsp. salt
2 lbs. potatoes, cooked, peeled and chopped into cubes
2 eggs, hard boiled, coarsely chopped

In large bowl combine mustard, mayonnaise, onion, celery, vinegar, sugar and salt. Add potatoes, and eggs. Toss gently to coat well. Serve immediately or cover and chill up to one hour.

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28 oz can Pork & Beans
1 Onion, finely chopped
1 Green Pepper, finely chopped
1 Tomato, finely chopped
1/2 c. dark brown sugar, packed
1/3 c. Dr. Pepper
1/8 tsp. Cloves, Ground

Preheat oven to 350 degrees. Drain liquid from pork and beans. pour into baking dish. Gently mix in onion, pepper, and tomato. Combine sugar, Dr. Pepper, and cloves until sugar is dissolved. Pour evenly over bean mixture. Bake, covered, for 30 minutes.

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3 large eggplants, sliced
3 Tbsp. olive oil
1/2 lb. macaroni
1 lb. ground beef
2 Tbsp. butter
1 medium onion
2 cloves garlic
2 Tbsp. tomato paste
1 tsp. oregano
1 tsp. black pepper
1 c. parmesan cheese
1 c. provolone, grated
3/4 c. Italian bread crumbs
3/4 c. Italian parsley

Place eggplant in a bowl, sprinkle with salt and let sit for 30 minutes. Dry slices of eggplant and fry in oil until brown. Drain and set aside. Cook pasta according to directions on box. Saute beef in butter for about 10 minutes. Chop onions and garlic and add to beef. Cook for an additional 5 minutes. Add tomato paste, oregano, parsley, salt and pepper, let mixture simmer for 15 minutes. Add macaroni, parmesan cheese and provolone cheese and set aside. Butter a baking pan, sprinkle with bread crumbs. Line bottom and sides with eggplant, fill mold with macaroni mixture, cover top with eggplant and bread crumbs. Bake 30-40 minutes at 350 degrees.

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10 lb Potatoes
1 c. Celery, finely chopped
8 hard-boiled eggs
1 c. Fresh parsley,finely chopped
2 c. Dill relish
1 1/2 pt Mayonnaise
1 c. Sweet relish
1/2 c. Yellow mustard
2 c. Salad olives, chopped
Salt, to taste
2 c. Onions, finely chopped
Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry.

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1/2 green pepper, cut in strips
1 stalk celery, diced
1/4 tsp. oregano
1 Tbsp. olive oil
1 can green beans, drained
1 can garbanzo beans, drained

In a skillet, cook celery, pepper and oregano in oil until tender. Add beans, heat throughly.

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10 oz. Frozen french cut green beans
1 c. Bamboo Shoots, cut into 1/2-inch pieces
1 Tbsp. Margarine or Butter
1/4 tsp. Salt
1/4 tsp. Sugar
1/4 tsp. Ground Ginger

Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute.

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1 Large avocado
2 tsp. Lea & Perrins
1 Clove garlic
1 Tbsp Salt
4 oz Feta cheese
2 Tbsp Olive oil
1 Tbsp Poupon or creole mustard
1 Tbsp Lemon juice
2 Tbsp Wine vinegar
3/4 c. Chopped parsley or cilantro
2 tsp. Louisiana hot sauce
1 c. Chopped tomatoes
Lettuce, as bed for serving

Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping.

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1 c. Zucchini, chopped
1 c. Tomato, chopped
1/2 c. Onion, chopped
1/3 c. Parmesan, grated
1 c. Milk
1/2 c. Bisquick
2 Eggs
1/2 tsp Salt
1/4 tsp Pepper

Heat oven to 400 degrees. Grease pie plate, 9 x 1 1/4 inch. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingredients. 15 sec. in blender on high. Pour evenly in pie plate. Bake about 35 min. or until knife inserted comes out clean. Let stand 5 min. before cutting. Garnish with tomato and zucchini slices if desired. 

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1 lb. Lasagna, cooked, as directed
1 lb. sliced fresh mushrooms
3/4 c. green bell pepper, chopped
3/4 c. onion, chopped
3 cloves garlic, chopped
2 Tbsp. vegetable oil
2 (26 oz) jars pasta sauce
1 tsp. basil
1 tsp. oregano
15 oz. Ricotta Cheese
4 c. Mozzarella Cheese
2 eggs
1/2 c. grated Parmesan

Preheat oven to 350ø. In a large saucepan, over medium high heat, cook mushrooms, green pepper, onion and garlic in oil until tender. Stir in sauce, basil, oregano. Bring to boil, reduce heat and simmer 15 minutes. Mix ricotta, 2 c. mozzarella and eggs. Spread 1 c. sauce in greased 4 1/2 quart casserole dish. Layer, half each, lasagna, ricotta mixture, remaining sauce, then Parmesan cheese. Repeat layering, top with remaining 2 c. of mozzarella. Bake uncovered 40 minutes or until bubbly. Let stand 15 minutes. 

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4 ears corn
2 Tbsp Margarine
1/8 tsp. Basil, dried
1/8 tsp. Chervil, dried
1/8 tsp. Thyme, dried

Into large pot of boiling water, cook corn 5 minutes until tender. In a small bowl, combine remaining ingredients. In microwave, cook on high until butter is melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter.

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1/3 c. white vinegar
1 1/2 Tbsp Onion Juice
1/2 c. Sugar
1 tsp. dry mustard
1 tsp. Salt
1 c. Vegetable Oil
2 Tbsp Poppy Seeds
head of Iceberg Lettuce

In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and salt. Stir vigorously by hand or with electric mixer set on low. Whisking constantly, pour in oil in a slow thin stream, and continue to beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of the dressing or to taste.

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1 c. Cooked brown rice
1 Egg
2 Tbsp Chopped onions
1 tsp. Salt
2 c. Crushed peanuts
2 c. Cottage cheese
2 Tbsp Olive oil
1/2 tsp. Pepper

Combine ingredients and bake in loaf at 350 degrees for about 30 minutes.

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1 pkg. of Mixed Veggies, (Broccoli, Cauliflower, Carrots)
2 Tbsp. butter
2 Tbsp. almonds, slivered
1/4 tsp. lemon & herb seasoning

Prepare mixed vegetables according to the directions on the package. While vegetables are cooking, saute almonds in butter over medium heat for 3-5 minutes. Pour almond mixture over prepared vegetables. Top with lemon and herb seasoning. Serves 4.

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1 c. Butter (slightly softened)
1 pkg Cream Cheese (softened)
1/2 tsp. Salt
2 c. Flour
1 Egg
2 tsp. Milk

Combine butter, cream cheese and salt and beat well. Add flour and blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove 10 minutes before rolling. Roll part of dough at a time to 1/8 inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in each. Moisten edges and fold double. Press edges with fork to seal. Mix egg with milk and slightly beat. Brush with and milk and chill 1 hour. Bake at 350F for 25 minutes or until golden brown. May be frozen.

1 can of cream of mushroom soup
3/4 c. milk
1/8 tsp. pepper
2 pkgs. frozen green beans, thawed and drained
2.8 oz. can French Fried Onions

In a 1 1/2 qt. casserole dish, mix soup, milk and pepper. Stir in green beans and 1/2 can of the french fried onions. Bake at 350ø for 30 minutes or until hot. Stir, top with remaining onions. Bake 5 minutes or until onions are golden. Serves 6.

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4 medium potatoes
1 Tbsp. oil

Preheat oven to 475 degrees. Peel potatoes and cut into long strips about 1/2 inch wide. Dry strips thoroughly on paper towels. Toss in a bowl with oil. Spread in a single layer on a cookie sheet and bake 25-35 minutes. Turn strips periodically to brown. If desired run under broiler.

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3 medium potatoes, diced
8 oz. water
1 onion, sliced thinly
1 (8 oz.) can tomato sauce
1 (17 oz) can peas, undrained
1 tsp. vegetable oil
1/2 tsp. pepper
1/2 tsp. salt
1 box of ditalini macaroni

Place potatoes, onion and oil in pan and saute on low flame until vegetables begin to brown. Add salt, pepper, water and tomato sauce, cover and cook until potatoes are almost done, then add peas and let simmer for 30 minutes. Note: if watery let boil longer. Prepare macaroni according to directions on package. Add macaroni to mixture, let mixture cook for an additional 2 minutes. Serve with Parmesan Cheese.

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6 Tbsp. butter
1/4 tsp. basil
1/2 tsp. salt
1/4 tsp. thyme
6 Tbsp. onions, finely chopped
2 lbs. potatoes, peeled sliced very thin
1/4 tsp. black pepper

Preheat oven to 425ø. In a small bowl combine seasonings. Place 2 Tbsp. melted butter in a 10 inch non stick skillet.

Note: If the handle is not oven proof wrap the handle with foil. Arrange a third of the potato slices in a circular pattern in skillet. Sprinkle with about 1/4 tsp. seasonings, 4 tsp. melted butter, 2 Tbsp. onion. Repeat layer twice. Cover tightly with foil, press layers down. Bake 20 minutes. Uncover, bake 20 minutes or until potatoes are tender. Remove from oven, press layers down with a spatula. Let stand 10 minutes. Invert onto serving platter to unmold potatoes. Remove from skillet and serve. Serves 6 to 8.

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1 lb Dried Pinto Beans
1 Tbsp Sugar
1 Tbsp Salt
1/2 c. Bacon Drippings
3 Garlic Cloves
1/4 c. Bacon Drippings

Pick over beans to remove rocks and bad beans. Wash and put in large pot with sugar. Add enough cold water to cover and heat to boiling. Cover and simmer for 3 hours or until beans are soft, adding additional water when necessary* during cooking. Add 1/2 cup bacon drippings, salt and garlic. Cook at least 1 hour more, stirring occasionally. Can be cooked for more than 4 hours or overnight if there is enough water.

Heat 1/4 cup bacon drippings or lard in a large skillet and add beans. Stir frequently, until beans are reheated. Mash with a fork or potato masher. Brown beans until dry and a little crusty, stirring frequently. Add salt, if needed, to taste.

Note: Begin with water at least twice as deep as beans. When beans have finished swelling, add liquid as needed to keep level a little above the top of the beans.

Note: If beans become to thick, thin with a little milk.

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2 Med. Artichokes
2 tsp. Lemon Juice
1/4 c. Water
1/2 c. Shredded Carrot
1/4 c. Sliced Green Onion
2 Tbsp Butter Or Margarine
1/4 tsp. Dried Sage, Crushed
1 c. Cooked Rice
1/2 c. Chicken Broth
1 tsp. Lemon Juice
3/4 tsp. Cornstarch
Dash White Pepper
1 Large Beaten Egg Yolk

Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 tsp. lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once.

Stir together vegetable mixture and rice. Drain artichokes. Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce.

For sauce, in a 2-cup measure stir together chicken broth, 1 tsp. lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes.

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24 medium sized Mushrooms
2 Tbsp Margarine Or Butter
1/4 c. Onion, Chopped
2 Tbsp White Wine, Dry
1/4 c. Bread Crumbs, Dry
1/4 c. Cooked Smoked Ham, Finely chopped
2 Tbsp Parsley, Snipped
1 Tbsp Lime Juice
1 Clove Garlic, Finely Chopped
1 tsp. Oregano Leaves, Dried
Dash Of Pepper
1/2 c. Montery Jack Cheese, Finely Shredded

Cut stems from mushrooms, finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender, stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

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6 Slices Bacon
2 Onions
1 Garlic Clove
1 can Beef Broth
1 c. Rice, raw
1 tsp. Thyme
1 tsp. Salt
1 Bell Pepper
2 cans Kidney Beans

Cut bacon into 1 inch pieces. Cut onions into 1/2 inch wedges. Mince garlic clove. Dice bell pepper. Drain beans. Cook bacon in 10 inch skillet over medium heat until browned but not crisp, about 5 minutes. Remove bacon from skillet; drain off all but 2 tablespoons drippings. Add onion and garlic to skillet; cook until onion is tender but not brown, about 5 minutes.

Add enough water to beef broth to make 2 1/2 cups. Add to skillet and bring to a boil. Stir in rice, bacon, thyme and salt. Cover tightly and simmer 15 minutes. Add green pepper, cover and continue cooking 5 minutes. Remove from heat. Stir in beans. Let stand covered until all liquid is absorbed, about 5 minutes. Back to the top of page
 

1 (10 oz.) pkg. frozen chopped spinach
2 slices bread, broken into small pieces
1 c. milk
onion flakes
2 Tbsp. diet margarine
1 chicken bouillon cube
2 oz. cheese

Cook spinach in water in which chicken bouillon cube has been added. Cook until tender. Drain water off. Add remaining ingredients to spinach. Mix well and turn into casserole that has been sprayed with Pam. Cook at 300ø for 35 minutes, until mixture is bubbly and cheese has melted. Makes 2 servings.

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1 Tbsp Vegetable Oil
2 Large Cloves Garlic, Crushed
1/2 Cup Diced Onion
16 Oz Whole Tomatoes (1 Can)
1/2 Cup Tomato Puree
1/2 Cup Dry White Wine
1 Tsp Sugar
1/4 Tsp Dried Oregano Leaves
1/4 Tsp Dried Basil Leaves
1/8 Tsp Dried Thyme Leaves
1/2 Cup Long-grained Rice, Uncooked
1 Pound Ground Beef Chuck
Salt And Freshly Ground Black Pepper, To Taste
4 Large Green Bell Peppers, Cut In Half Lengthwise And Seeded

In a 3-quart saucepan over medium heat, heat the vegetable oil and add the garlic and onion cooking for about 10 minutes, stirring frequently, until tender. Add the tomatoes and liquid, tomato puree, wine, sugar, basil, oregano and thyme and bring to a boil. Reduce the heat to low and simmer the sauce, covered, 20 minutes.

Meanwhile, prepare the rice according to the directions on the package and set aside, covered to keep warm. Heat the oven to 350 degrees F. In a medium-size skillet over medium heat, cook the ground beef, stirring, until well browned. Remove from the heat and drain off the excess fat. Stir in the rice, 1/2 cup of the sauce and season with salt and pepper to taste.

Spoon the mixture into the pepper halves and place the peppers, filling side down, in a 13 X 9 X2-inch baking pan. Pour the remaining sauce over the peppers and cover with foil. Bake for 35 to 40 minutes.

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25 Fresh Mushrooms
1 pkg Cream Cheese (8 oz)
1 Tbsp Milk
1 can Crabmeat (6 1/2 oz)
2 Tbsp Onions (minced)
1/2 tsp. Horseradish
Bread crumbs
Worcestershire (1 dash)
Salt

Blend all ingredients except mushrooms. Clean mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at 350 degrees for 10 minutes in a shallow buttered dish until hot and bubbly.

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4 Zucchini
3 Green Onions, Sliced
2 Tbsp Butter Or Margarine
1 Slice Bread, Cubed
1/4 c. Grated Parmesian Cheese
1 Tomato, Chopped
1/4 tsp. Salt
Dash Pepper

Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall, chop pulp and reserve. Place zucchini shells cut sides down in dish. Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes.

Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and pepper.

Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes.

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1 Tbsp. butter
1/2 c. chopped onion
2 (9 oz) pkg. frozen corn, thawed and drained
1/2 c. half and half
2 tsp. sugar

Melt butter in large skillet over medium heat. Add onion and cook 2 to 3 minutes or until tender, stirring occasionally. Stir in corn, half and half, and sugar. Bring to a boil, reduce heat and simmer 10 minutes or until cream is nearly absorbed. Salt and pepper to taste.

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Sweet-sour sauce (see below)
2 Tbsp Salad oil
Large onion cut 1 inch squares
2 Large carrots cut 1/4 inch slice
1 Clove garlic, minced/pressed
1 Green pepper, Seeded and cut into 1 inch squares
3/4 c Fresh pineapple chuncks, or canned pineapple chuncks drained
2 Tomatoes, cut in wedges
2 1/2 c Cooked soybeans, 3 to 3-1/2 hours cooking time after soaking

Heat oil in a wide frying pan over high heat, add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens.