Veggies, those things kids seem to love *so* much!!

MUSHROOMS AND PEAS
1 can peas
1 can mushrooms
1 c. cracker crumbs
1/2 c. milk
2 tbs. butter
1 TB. flour
Cook peas until well done in own juice.  Pour juice off mushrooms and 
cook in milk until tender, or well done.  Put butter in small skillet, thicken 
with the flour and brown as if for gravy.  Then mix peas, mushrooms, 
browned flour, salt and pepper together and put in baking  dish  and cover 
with cracker crumbs.  Bake for 30 minutes.  (moderate oven??)

SCALLOPED POTATOES AND CHEESE
Pare the potatoes, cover the bottom of baking dish with bread crumbs, 
then add a layer of sliced potatoes, bits of butter, salt and pepper, then a 
layer of grated or thinly sliced cheese, fill the dish with alternate layers, 
wet the whole with milk and bake 1 1/2 hours.  

SWEET POTATO BALLS
Steam and peel the potatoes and mash.  Add a little milk, salt and butter; 
mix thoroughly, roll into balls, dip in eggs and cracker crumbs and fry in 
deep fat.

BAKED TOMATOES
6 tomatoes
6 shelled walnuts
small onion
bread crumbs
salt & pepper
Remove thin slice from stem end of smooth medium size tomatoes.  Take 
an equal quantity of bread crumbs, season with salt, pepper, a little finely 
chopped onion, and walnuts chopped fine, fill tomatoes with mixture.  
Place in a buttered pan, sprinkle with buttered crumbs and bake 20 minutes 
in hot oven.

MOCK CRAB
1 c. corn, canned or fresh
1 c. buttered bread crumbs
1 1/2 c. hot milk
1 egg
1/2 c. flour
4 tbs. butter
3/4 tsp. mustard
salt
Melt butter, add flour, mix dry seasoning, add milk and boil till thick; add 
corn and egg, cover with crumbs and bake.

SCALLOPED CHEESE
1 c. bread crumbs
2 c. milk
3 eggs
1 tb. melted butter
1/2 lb. grated cheese
Soak bread crumbs in milk, beat in three eggs, add melted butter and 
cheese, sprinkle top with fine bread crumbs and bake 30 minutes in hot 
oven.

CHEESE AND CHILI
1/2 lb. cheese finely cut
1 tb. butter
4 tb. milk
1 egg, salt
1 tsp. chili powder
1/2 tsp. mustard
Mix butter and mustard, add chili powder, stir until thoroughly mixed, add 
salt and cheese, then milk, stirring constantly when smooth, add egg when 
it begins to thicken.  Serve on crackers.

CORN AND TOMATOES
1 pint corn
2 tbs. green pepper
2 tbs. drippings
1 pint tomatoes
1 small onion, sliced
Put in baking dish and cover with bread crumbs and bake one hour.

BAKED ONIONS
12 onions
1 tsp. salt
2 tsp. honey or brown sugar
1 tb. butter
1/8 tsp. paprika
parsley
toast chips
Peel onions,. cut in halves cross-wise and place in buttered casserole or 
baking dish.  Add seasoning (no water) and bake 1 1/2 hours in moderate 
oven at 400F.  Serve with strips of hot buttered toast to absorb any gravy 
and garnish with parsley dipped in lemon juice.  Serves four.

SPINACH TIMBALES
1 c. cooked spinach
1 c. milk
1 tsp. onion juice
2 eggs
2/3 tsp. pepper
2 tbs. melted butter
2 tsp. vinegar
Beat eggs, add milk and other ingredients.  2 lbs. spinach to make enough.  
Place in a pan of water and bake till firm.

CELERY AU GRATIN
Cut celery in small pieces.  Stew until tender.  Make rich cream sauce to 
which add grated cheese. Butter baking dish, put layer of celery and layer 
of cheese sauce, until dish is filled.  Put a little butter on top and run into 
oven until brown.

OKRA AND TOMATOES
1 lb. okra
1 onion cut fine
1 can tomatoes
1 big tb. butter
salt
cayenne
Fry onion in butter until brown.  Then add sliced okra, fry together for 
about 5 minutes, add tomatoes, season with salt and cayenne and let 
simmer slowly until okra is quite tender and all is thick.  Green pepper may 
be added to the recipe and a clove of garlic may be used.

SPINACH SOUFFLÉ
1 lb. spinach
1 onion
3 TB. butter
3 TB. flour
1/2 c. parmesan cheese
1 c. thin cream or full milk
3 eggs, separated
1/4 tsp. salt
1/4 tsp. pepper
nutmeg
crumbs
Prepare spinach usual way, adding onion to water while cooking.  Remove 
onion and drain spinach very dry.  Put through a puree strainer; there 
should be 1 cup.  Melt butter, add flour, salt, pepper, and nutmeg.  Add 
gradually cream or milk, spinach pulp and yolks of 3 eggs beaten until 
thick, fold in freshly grated cheese and stiffly beaten whites.  Turn into a 
buttered baking dish, sprinkle with buttered, seasoned crumbs.  Set in pan 
of hot water and bake 25 minutes.  Serve with hollandaise or mushroom 
sauce.

BROCCOLI AND SWISS CHEESE QUICHE
1 lb. broccoli
1 med. onion, peeled and sliced
2 tb. butter
1 crust, baked and cooled
4 eggs beaten
3/4 c. cream
1 1/4 c. milk
salt and pepper to taste 
1/2 lb. swiss cheese grated
Clean the broccoli and cut into flowerets.  Sauté the onion in the broccoli 
in the butter until tender but not soft.  Place the veggies in the bottom of 
the crust. Mix the eggs, cream, milk, salt and pepper.  Fill the shell and top 
with cheese.  Bake at 375 for 30 or 40 minutes. Cool for 10 minutes before 
serving.

LEEK QUICHE
1 lb. leeks
2 tb. butter
4 eggs, beaten
3/4 c. cream
1 1/4 c. milk
1/2 lb. swiss
1 crust, baked and cooled
Trim 1 leek, and carefully remove 3 or 4 attractive leaves for decoration.  
Trim the leaves so that they will fit the top of the pie as if a leek had been 
baked whole in the pie.  Blanch the leaves for a few minutes in boiling 
water, drain well, and set aside to cool.  Cut each of the remaining leeks 
just above the spot where it begins turning green from white. Slice each 
down the center, or lengthwise, then cut into 1 1/2 inch pieces.  Wash 
thoroughly.  Drain well, and sauté in the butter.  Do not overcook; these 
should not be discolored but rather bright and tender. Combine the eggs, 
cream and milk and stir in the cheese along with the salt and pepper.  Fill 
the quiche crust, and lay the reserved leek leaves on the top as if they 
were growing together - i.e., place the bottoms together and fan out the 
tops into an attractive pattern.  Bake at 375 for 30 to 40 minutes.  Cool for 
10 minutes before cutting.

BASIC CRUSTLESS QUICHE
1/2 c. butter
10 eggs
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 lb. large curd cottage cheese
1 lb. jack cheese, shredded
Melt the butter.  Whip the eggs until fluffy, and add the flour, baking 
powder, salt, cottage cheese, melted butter, and 1/2 the jack cheese.  Place 
the mixture in a greased 9x13" baking dish. Top with the remaining jack 
cheese.  Bake at 400F for 15 minutes.  Then reduce temperature to 350F 
and continue to bake for 35 to 40 minutes or until the top is lightly 
browned.

ONION AND CARAWAY CRUSTLESS QUICHE
3 large yellow onions, peeled and sliced
3 tb. butter
1 batch basic crustless quiche
1 tb. whole caraway seeds
Sauté the onions in the butter until barely browned, but tender.  Add to 
the filling along with the caraway seeds.  Bake as for basic recipe.

ZUCCHINI WITH FRESH ROSEMARY
1 clove garlic, sliced thin
2 tb. olive oil
4 zucchini sliced
1 tsp. fresh rosemary or 1/2 tsp. dried whole rosemary
salt an pepper to taste
Sauté the garlic in the oil, and add the zucchini.  Shake the pan to coat the 
squash with the oil.  Add the rosemary, salt and pepper.  Cover and simmer 
gently until barely tender, about 6 minutes.  Serves 6 - 7.

BOILED RED CABBAGE
3 heads red cabbage
2 c. chicken stock
1/2 c. white vinegar
2 bay leaves, crushed
1/2 c. brown sugar
1/2 stick butter
salt and pepper to taste
Chop up the red cabbage, being careful to remove the cores.  Place in a 
kettle, and add the remaining ingredients.  Simmer this for 1 hour or longer, 
or until the cabbage is sweet and tender.  Serves 6 - 8.

MUSHROOMS A LA PROVENCALE
2 cloves garlic, crushed
1/2 sm. yellow onion, peeled and chopped
4 tb. butter or olive oil
1 lb. white mushrooms sliced
salt and pepper to taste
1/4 c. fresh ground bread crumbs
1/4 c. parsley, chopped
Sauté the garlic and yellow onion in the butter or oil until soft.  Add the 
mushrooms, and sauté over high heat until all vegetable are hot and 
tender; do not overcook.  Add the salt, pepper, bread crumbs and parsley.  
Toss and serve.  Serves 4  - 6 as a side dish.

CRUSTLESS GREEN CHILE QUICHE
10 eggs
1/2 c. butter, melted
1/2 c. all-purpose flour
1 tsps. baking powder
1/4 tsp. salt
1 lb. large-curd cottage cheese
2 4oz. cans diced green chiles
freshly ground black pepper to taste
1 lb. mozzarella cheese, grated
Whip the eggs in a mixing bowl until fluffy.  Whisk in the melted butter, 
flour, baking powder, and salt.  Stir in the cottage cheese, chiles, pepper 
and half the mozzarella.  Place the mixture in a greased 13x9" glass baking 
dish.  Top with the remaining cheese.  Bake in a preheated 400F oven for 
15 minutes.  Then reduce the temperature to 350F and continue to bake 
for 35 to 40 minutes, or until the eggs are set and the top is lightly 
browned.  Allow to cool a bit and cut into squares.  You can also bake the 
mixture in oiled ramekins to make individual little casseroles for a first 
course.  Watch these closely, though, as the quiche will cook more 
quickly in them than it will in the larger baking dish.  Serves 8 to 10

PIPERADE
2 tb. olive oil
2 tb. butter 
2 cloves garlic, peeled and crushed
1 med. yellow onion, peeled and sliced
1  med. green bell pepper, cored, seeded and sliced
1 med. red bell pepper, same
3 tb. chopped parsley
3/4 c. coarsely chopped ripe tomato
salt to taste
8 eggs, beaten
4 scallions, chopped
freshly ground black pepper to taste
Heat the oil and butter in a large frying pan and sauté the garlic, onion and 
bell pepper slices.  Sauté until just tender.  Add the parsley and tomato.  
Cook a few minutes more over medium-high heat to evaporate any excess 
liquid.  Add the salt to taste, beaten eggs, and scallions.  Scramble 
everything together and top with plenty of pepper.

INFUSED OIL FOR GRILLING MEAT
2 c. olive oil
1 1/2 tsp. coarsely cracked black pepper
2 tb. fresh rosemary needles, removed from the stem, pounded just a bit
1/4 c. coarsely chopped parsley
3 cloves garlic, peeled and crushed  
Combine all the ingredients in a small bowl or jar and allow to stand at 
room temperature for 2 hours.  Brush meat with the oil when grilling.  The 
oil will keep for several days.

INFUSED OIL FOR GRILLING FISH
2 c. olive oil
1/4 of 1 lemon peel only, coarsely chopped
1/2 c. coarsely chopped basil leaves
1/4 c. coarsely chopped parsley
3 cloves garlic, peeled and crushed

GRILLED TOMATOES
Ripe tomatoes that are still a bit firm work best for this.  Remove the core 
from a tomato and cut it in half crosswise.  Brush the tomato with infused 
oil (either one).  Baste the tomato with the oil while grilling.  Grill just until 
they are hot and tender, but not overly soft. 

GRILLED ACORN SQUASH
Cut an acorn squash into 1/2" rings crosswise.  Remove the seeds from 
the rings and brush with infused oil (either one).  Grill both sides of 
medium heat until tender.  Baste with the oil while grilling.  Do not have 
the heat too high or the outside will color and burn before the middle is 
tender.  

ROASTED GARLIC BUTTER
2 whole heads (not cloves) garlic (the whole head unpeeled)
2 sticks butter, at room temperature
Place the heads of garlic in a small baking dish and bake at 375F for 35 
minutes.  Allow to cool, then squeeze the cloves out of their skins into 
a small bowl.  Mash the garlic up with a fork and add to softened butter.  
Mix together until smooth.  Spread on bread or crackers.

BAKED GARLIC
Place whole heads of garlic in a small baking dish, and bake them at 325F 
for 1 hour.  To serve, have each guest pull off a clove of garlic and 
squeeze out the roasted garlic paste.  Squeeze it onto a cracker for an 
hors d'oeuvre.  

MUSHROOMS MARINATED IN WHITE WINE
Place 1 lb. fresh mushroom buttons in a bowl and cover generously with 
white wine.  Cover and let themn stand for at least 1 hour in the 
refrigerator.  Drain off all the wine, place the mushrooms in a jar and and 
olive oil barely to cover.  Add 1 generous tb. each very finely chopped 
onion or shallots, chives and parsley, 1 large bay leaf, and 3 whole cloves.  
Season highly with freshly ground pepper, a good dash of tabasco and salt 
to taste.  One whole clove of garlic may be added if desired.  Close the jar 
and let the mushrooms stand for 2 days.  Serve each mushroom stuck with 
a pick.

HARICOTS DE LIMA BRETONNE
Cook 4 cups frshly shelled lima beans in a little boiling salted water for 10 
minutes, or until tender but not mushy.  Drain and reserve the liquid.  
Saute 2 med onions, finely chopped, in 1 tb. butter until golden.  Add 
1/2 c. white wine and 1/2 c. of the water in which the beans were cooked 
and let this reduce to half its volume over a hot flame.  Add 1 cup each 
Spanish sauce and tomato sauce and 1 clove garlic, finely grated.  Cook 
over a very low flame for 8 to 10 minutes.  Finish the sauce with chopped 
parsley and pour over the cooked lima beans.

DAUPHINE POTATOES
1/2 c. boiling water
1/3 c. butter, melted
pinch salt
1/2 c. flour
1 egg
3/4 tsp. salt
3/4 tsp.nutmeg
1 3/4 c. cooked, mashed potatoes
In a saucepan over high heat boil potatoes, then reduce heat to low and 
add butter, salt and flour, stirring constantly until mixture forms compact 
ball.  Remove pan from heat and cool. Add egg, salt, nutmeg and beat until 
smooth.  Add potatoes, mix thoroughly.  Chill.  Roll mixture into 1 1/2" 
balls and drop into fat heat to 375F.  Fry until golden brown.  4 to 6 
servings.

RED CABBAGE WITH APPLES AND RED WINE  - CHOUX ROUGES A 
LA FLAMANDE

Wash and clean 2 firm heads of red cabbage and slice them very finely, 
discarding the thick stems.  Melt 2 tbs. butter in a heavy pot and put in the 
cabbage with 4 apples, peeled and quartered, and 1 onion, chopped.  Add 
salt and pepper, 2 cloves, 1 bay leaf, 1 1/2 c. red wine and 2 tbs. wine 
vinegar.  Bring the liquid to a boil and simmer the cabbage, covered, very 
slowly for about 3 hours, adding a little hot water during the cooking if 
necessary.  Stir in 2 tbs. brown sugar, remove the pot from the heat and 
add a lump of butter.  Serve the cabbage in a deep dish.

TOMATES AU FROMAGE - BAKED TOMATOES WITH CHEESE

Cut ripe tomatoes in half, shake out the seeds, and season with salt and 
pepper.  Place the tomatoes in a shallow baking dish and cover each with 
a mixture of grated Swiss and parmesan cheese, finely chopped shallots, 
and a small quantity of fine bread crumbs.  Sprinkle with a little melted 
butter and bake in a moderately hot oven (375) for about 10 minutes, or 
until the tomatoes are tender but not soft.

HARICOTS ROUGE AU VIN ROUGE - KIDNEY BEANS IN RED WINE

Wash and soak 2 cups kidney beans in 4 cu. water overnight, add 4 c. red 
wine, 1/2 onion, salt, a sprig of parsley, a bay leaf and a 2 inch cube of 
bacon or lean salt pork first blanched for 5 minutes in boiling water.  Bring 
the beans to a simmer, skim the surface of the liquid, and cook the beans 
slowly from 1 to 2 hours, or until they are tender.  Drain off the liquid, 
reserving 1/2 c.  Remove the bacon or pork, dice it and brown the pieces 
lightly in butter.  Add these to the beans.  Work thoroughly together 2 tbs.
soft butter and 1/2 tbs. flour.  Add the butter to the reserved bean liquid 
and heat it, stirring, until it is blended.  Stir the mixture into the beans and 
serve them hot.

BAKED BEANS                                10 - 12 hours

1 lb. dried Navy                   1/4 c. dark brown sugar, 
  beans (2 cups)                           packed
6 cups water                          1/4 c. dark molasses
2 tsp. dried mustard              2 Tb. vinegar
1/4 tsp. pepper                       1/8 tsp. cinnamon
1 tsp. salt                                1/8 tsp. ground cloves
1 med. onion, chopped         1/4 lb. salt pork, cubed

Place all the ingredients in the slow-cooker.  Cover and cook
on LOW for 10 to 12 hours.  Makes 4 - 6 servings.

MUSHROOM RAREBIT

4 tbs. butter
4 Tbs. flour
2 c. milk
2 c. canned mushroom soup
1 tsp. Worcestershire
4 drops Tabasco
1/2 tsp. salt
12 whole mushrooms, sautéed
1 c. sliced mushrooms, sautéed
1 lb. cheddar cheese
1/4 c. sherry

Make a cream sauce by melting the butter, adding the flour and cooking 
until bubbly.  Add milk and cook until thick.  Add rest of the ingredients.  
Mix and cook until smooth and hot.  Spoon over toasted English muffins 
and pass sliced hard cooked eggs and slivered black olives to go with it.  

EGGPLANT PARMESAN

1 lg.. eggplant
2 c. white bread cubes (no crust)
1 c. grated sharp cheese
6 slices bacon
4 eggs
1 c. milk
1 TB. butter
1/4 c. parmesan cheese

Peel and dice eggplant.  Parboil in boiling salted water.  Drain.  Mix with 
the bread cubes, cheese and bacon (diced with the fat rendered out).  Beat 
the eggs, add the milk and combine with the eggplant mixture.  Pour into a 
buttered 3 qt. casserole; dot with butter and sprinkle with parmesan 
cheese.  Bake at 325 until set and brown.

SPICY FRIES

4 med. baking potatoes
1/4 c. loosely packed parsley leaves, chopped.
2 cloves garlic, minced
1 tb. paprika
1 tsp. salt
1/4 to 1/2 tsp. ground red pepper

Preheat oven to 425.  Spray large baking sheets with nonstick cooking 
spray.  With crinkly cutter or sharp knife, cut potatoes into 1/8" thin 
slices.  In a large bowl combine parsley, garlic, paprika, salt and pepper, 
add potatoes and toss to coat.  Place on prepared baking sheet.  Spray 
potatoes with cooking spray.  Bake 30 to 40 minutes, turning once.  
Remove fries from oven; preheat broiler.  Broil fries 3" from heat 8 to 10 
minutes, or until crisp, turn once.

RICE CREPES

1 carton (8 oz.) egg substitute
2/3 c. evaporated skim milk
1 tb. tub corn-oil margarine, melted
1/2 c. flour
1 tb. sugar
1 c. cooked rice, without butter or salt
vegetable cooking spray
2 1/2 c. fresh fruit
1 tb. powdered sugar

Combine egg substitute, milk and margarine in a small bowl.  Stir in flour 
and sugar until smooth and well blended, stir in rice;  let sit 5 minutes.  
Heat an 8 inch nonstick skillet or crepe pan; coat with cooking spray.  
Spoon 1/4 c. batter into pan.  Lift pan off heat; quickly titlt pan in rotating 
motion so that the bottom of the pan is  completely covered with batter.  
Place pan back on heat and conintue cooking until surface is dry, about 
45 seconds.  Turn crepe over and cook 15 to 20 seconds.  Removve from 
pan and set aside.  Continue in the smae manner with remaining crepe 
batter.  Place waxed paper between crepes.  Spread each crepe with your 
favorite fillign.  Roll up and sprinkle with confectioners sugar to garnish.  
Makes 10 servings.

QUICK FRIED NOODLES

2 strips bacon
2 c. leftover cooked noodles (about)
2 tb. chopped onion
2 eggs
1/3 c. milk
1/4 tsp. salt
dash of pepper
gravy, syrup or jam

Cook bacon in heavy skillet.  Drain on paper towel, then crumble.  Pour 
off all but 1 1/2 tbs. of the fat.  Add noodles and onion to fat in skillet and 
cook over medium heat, stirring occasionally until noodles start to brown.  
Beat eggs slightly with milk and seasonings.  Reduce heat under skillet 
and pour egg mixture over browning noodles. Turn mixture occasionally 
until egg is combined with noodles and cooked thoroughly.  Garnish with 
crumbled bacon.  Serve hot in place of  potatoes with gravy, syrup or jam.  
Makes 4 servings.