Broccoli-Cauliflower-Cabbage 1 head broccoli 1 head cauliflower 1/4 of a small cabbage 1 onion 3 tbs butter salt and pepper Wash and cut up the broccoli, cauliflower and cabbage. Chop onion. Add all ingredients in large fry pan and quickly cook over medium heat. Cheese Stuffed Potatoes 4 to 6 medium baking potatoes Butter Cheese sauce (I use jar cheese sauce, whatever brand I can find) Salt and pepper 3/4 cup milk 1 Cup shredded cheddar cheese Bake potatoes until done. Cool, then cut in half and scoop pulp out of potatoes, reserving shells. In large mixing bowl, add 2 tablespoons of butter, 1 tsp. salt, pepper to taste, and milk, then mash the potato mixture with a potato masher, by hand. The mixture will be slightly lumpy. Scoop mixture back into potato shells, top with shredded cheddar and re-bake for 10 minutes, until cheese has melted and browned lightly. Pan Fried Squash 6 yellow squash 1 chopped onion 1/2 cup bacon drippings 2 tbs. salt 1 tsp. black pepper Wash squash and cut into slices. Put in a large saucepan with 2 TBS salt. Cover with water and boil until squash is tender. Drain well. Sauté onion and bacon drippings in a large skillet. Add squash & black pepper. Cook over medium high heat, stirring constantly with a spatula, until squash begins to brown. More salt & pepper may be added if desired. Serve while hot. Asparagus Casserole Do you want a recipe that will be the hit of the office luncheon? This recipe for an asparagus casserole always made the hit parade at our office. 2 cans asparagus spears 1 can cream of chicken soup 2 cups sharp cheese, grated 4 hard boiled eggs 12 saltine crackers, crushed Heat soup with juice from one can of asparagus and set aside. Layer asparagus, sliced eggs, crushed crackers, then grated cheese in dish; pour soup over this layer. On the top layer, pour soup after crackers so cheese is last (on top). Cook until bubbly at 350° Deep Fried Cabbage 1/2 cup milk 1 egg salt and pepper 1 cup of cut cabbage Mix milk, egg, salt, & pepper together. Chop cabbage a little larger than shredded. Stir into milk mixture (the more cabbage the better it is). Drop mixture by spoonfuls into a deep fryer or in vegetable oil in skillet. Fry until golden brown. Salt to taste. Sweet Potato Casserole 4 medium sweet potatoes, cooked 1/4 cup butter 1/2 cup milk or orange juice 1/2 tsp. salt Peel and boil potatoes till soft. Mash well. Mix in remaining ingredients, beating until light and fluffy. Spoon into buttered 2-qt casserole dish. Top with the following: 1/2 cup brown sugar mixed with 1/4 cup pineapple, and pecan pieces. Add marshmallows the last 5mins of baking. Bake at 350°for 20 minutes. Okra and tomatoes 1/2 lb. okra, cut into 3/4inch pieces 1 (16oz.) can tomatoes 1 medium onion, cubed salt and pepper to taste Add all ingredients in 2 qt. pot and cook for about 30 minutes or until okra is tender. Serve with cornbread, or over rice. Squash Casserole 3 lb. yellow squash 1 cup chopped onion 1 tsp. salt 1 can cream of chicken soup 1 cup sour cream Bread Crumbs 1 cup shredded cheddar cheese Cook squash and onions together until tender. Drain. Mash to a pulp. Add all ingredients except bread crumbs. Spread into a large casserole dish, top with bread crumbs and cheese. Bake at 350° for 30 to 40 minutes. Cheese Stuffed Potatoes 4 to 6 medium baking potatoes Butter Cheese sauce (I use jar cheese sauce, whatever brand I can find) Salt and pepper 3/4 cup milk 1 Cup shredded cheddar cheese Bake potatoes until done. Cool, then cut in half and scoop pulp out of potatoes, reserving shells. In large mixing bowl, add 2 tablespoons of butter, 1 tsp. salt, pepper to taste, and milk, then mash the potato mixture with a potato masher, by hand. The mixture will be slightly lumpy. Scoop mixture back into potato shells, top with shredded cheddar and re-bake for 10 minutes, until cheese has melted and browned lightly. Baked Zucchini 6-8 zucchini 1/2 cup margarine, melted 8 oz. sour cream 1 cup bread crumbs 1/2 tsp. salt 1 tsp. sugar 1 1/2 cup grated cheese 1/2 tsp. black pepper 1/4 tsp. chives cooking spray Preheat oven to 350°. Peel zucchini and boil whole until tender. Cut off ends, then cut in half lengthwise. Spray a casserole dish with cooking spray. Place the zucchini in bottom of casserole dish. Combine melted margarine, salt, sugar, pepper, sour cream, and 3/4 cup grated cheese. Pour over zucchini. Sprinkle bread crumbs over all. Bake 35 minutes. Top with remaining 3/4 cup cheese & bake 10 minutes more.