From: Laverne

• Toss:
• 2 medium sliced apples
• 1/3 cup pecans
• ½ tea cinnamon
• ½ cup brown sugar
• layer 2: 17 oz cans yams
• dot w/ ¼ margarine
• cover and cook in 1½ quart casserole

1. 350°F : 35-40 mins
2. Top with marsh mellows
3. Broil till brown.

• Combine and stand for 1 hour:
• 1 tsp. salt
• ¼ tsp. pepper
• 1 tsp. basil
• 1 cup oil
• 1 tsp. paprika
• 2 tsp. chives or onions
• ¼ tsp. crushed garlic
• Combine and stand for 10 mins:
• 1½ tsp water
• ½ tsp dry mustard
• Add
• 1 table sugar
• 2 table red vinegar
• 3 table lemon juice

1. Beat till creamy. Marinate 4 large tomatoes 1 hour

• 8 small or 4 large new potatoes, about 1¼ pounds, unpeeled, scrubbed, and if large
  cut in half
• 2 heads garlic
• 2 teaspoons skim milk
• 1 teaspoon acceptable vegetable oil
• 1 teaspoon nonfat butter granules
• 2 teaspoons chopped fresh parsley
• freshly ground black pepper to taste

1. In a medium saucepan, place a steamer basket and add water to a depth of 1-2 inches.
   Be sure the water does not reach the bottom of the basket. Cover saucepan and bring
   to a boil over medium-high heat.
2. Place potatoes in steamer basket. Separate cloves of garlic, but do not peel the
   paper-thin skins surrounding each clove. Scatter cloves around potatoes. Cover and
   steam about 20 minuets or until a fork can be easily inserted into potatoes. Remove
   garlic from pan.
3. Remove skins from garlic cloves by peeling them off with your hands or by pushing
   the garlic pulp out of the cloves. Discard skins and mash garlic pulp with milk,
   oil, and butter granules.
4. Remove potatoes from pan and cut them in half. Serve with a dollop of garlic sauce,
   parsley, pepper.

• 6 medium potatoes in jackets in salted water
• mash
• add:
• 2 eggs
• ¼ tea nutmeg
• ½ tea baking powder
• 1¾ cup flour
• 2 tea salt

1. Drop in boiling water, six at a time. 3-5 mins until raise to top. size of golf
   balls.
2. fry bread in butter cut in cubes- use crotuns.

• 1 stick of butter melted
• mix: 1 cup of sour cream
• beat: 2 eggs
• mix in:
• 1 can cream style corn
• 1 can undrained corn
• 1 package jiffy cornbread mix

1. Mix together. Bake at 350°F : 45 mins

• 1 pound fresh broccoli
• 1 tablespoon acceptable margarine
• 1 tablespoon peanut oil
• 1 pound carrots, peeled, and thinly sliced
• ¾ pound mushrooms, thinly sliced
• 5 medium green onions, thinly sliced
• 1 tablespoon fresh lemon juice
• 2 tablespoons sherry
• Freshly ground black pepper to taste
• 1 teaspoon nutmeg
• 1 teaspoon thyme

1. Rinse broccoli and trim. Separate florets so they are smaller uniform size. Peel
   stems and cut into 2-inch lengths. Set aside.
2. In a large skillet or wok, heat margarine and oil over medium heat. Add broccoli,
   carrots, mushrooms, and onions. Cook and stir 5 minuets, or until vegetables are
   tender-crsip.
3. Stir in lemon juice, sherry and other seasonings. Serve hot.

• 1 long piece celery
• ¼ small cabbage
• 1 pepper chopped lengthwise
• 3-4 carrots
• ½ cup mushrooms
• ¼ cup green onion
• 1 tea salt and pepper
• soy sauce
• ginger
• garlic

1. Mix all together. Season to taste.

From: Diane

• carrots
• see directions for other ingredients

1. 350°F : 20 mins
2. 12 carrots precooked, ¼ to ½ slices, salted H2O
3. ¼ cup margarine melted
4. add: 1 small chopped onion- tender
5. stir in: ¼ cup flour, 1 tea salt, ¼ tea dry mustard
6. Add 2 cups milk: cook till smooth
7. 1/8 tea pepper
8. ¼ tea celery salt or 1/8 tea seeds
9. 8 oz grated yellow American or cheedd cheese
10. alternate layers of carrots, sauce cheese
11. top with 1/3 cup buttered bread crumbs

• 1½ pds red skin potatoes (Peel, strip in middle of potatoes- cold H2O)
• sauté for 5 mins
• 1 tablespoon oil
• 1 med chopped onion
• 1 small garlic glove (crushed)
• 1 cup bush parsley (¾ when cooking ¼ on top when done)
• ½ tea pepper
• add: 1 cup chicken broth

1. Place potatoes in a single layer and simmer uncovered 10 min. Med-low heat. Last
   ingredients are parsley and pepper and chicken broth.

• 1 egg
• ½ cup bisquick
• ¼ cup water
• salt to taste
• garlic salt to taste

1. Clean and peel eggplant or partially peel zucchini. Then combine.