• 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.

• 12 Chicken Breast – Browned
• 3 pounds of fresh spinach
• 3 sticks butter
• 1 cup flour
• 2 chicken bouillons
• 2 pounds shredded swiss cheese
• 32 + table cream (1/2 & 1/2)
• 4 cups plain bread crumbs
• Bake 350
• Heat small amt. of oil in frying pan
• Ex-large baking disk

1. Dredge chicken in flour with salt, pepper & paprika
2. Brown on high quickly (3-4 minutes/side)- drain on paper towel
3. Cook spinach with salt, pepper, garlic powder – drain well
4. Melt 8oz. butter- add- 8oz. flour -stir-till browned- add- 4 cups milk & bouillon-stir-till
   thicken – mix in
5. spinach – transfer into 15 x 17 ex-large baking pan sprayed with Pam
6. Place chicken on top of spinach
7. Melt swiss cheese with cream – pour over chicken
8. Melt 2 sticks of butter – add bread crumbs – sprinkle over cheese sauce
9. Bake 350 30-40 minutes – until heated through
10. Can place under broiled to get bread crumbs to brown

From: BIGG MOMMA

• 6 boneless chix breast
• 2- 3 boxes frozen cream spinach – cooked according to directions
• sprinkle of garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 cup + 2 T flour (6 tablespoons total)
• black pepper
• salt
• enough oil to cover bottom of pan
• TOPPING
• 16 oz. light cream (fat free 1/2 & 1/2)
• 16 oz. shredded swiss chesse
• 1/4 cup melted butter (1stick)
• 1 cup butter (2 sticks)
• 1/2 to 1 cup plain bread crumbs

1. Preheat oven 350
2. Heat small of oil in frying pan
3. Spray 9 x 13 pan with baking spray
4. Dredge chicken in 1/4 cup flour, salt & pepper
5. Brown in oil (3-4 minutes/side) Drain on paper towel
6. Place cooked spinach on bottom of baking pan – sprinkel with a touch of garlic powder
7. Place browned chicken on top
8. TOPPING:
9. Melt 1 stick of butter in a sauce pan add four to brown – add cream & cayenne pepper
10. stir till thicken – add cheese – stir till melted – pour on tip of chicken
11. Melt 2 sticks of butter – add- bread crumbs to (desired consistency) brown – sprinkle
    on top of sauce
12. Bake for 25-35 minutes – till bubbly & sauce is light brown