Ingredients

• 16 medium button mushrooms
• 4 ounces cream cheese or soy equivalent
• 1 tablespoon chopped fresh herbs
• Flat-leaf parsley for garnish (optional)

Directions

1. Clean mushrooms and remove stems. In a small bowl, mix together cream cheese and herbs.

2. There are two easy methods for proceeding from this point.

Method #1: Stuff each mushroom cap with 1 teaspoon herbed cheese. Place on a baking sheet and bake at 375° for about 12 minutes.

Method #2: Place mushroom caps on paper towel-lined plate and microwave on high for 2-1/2 to 3 minutes. Remove from microwave and let cool. Fill each mushroom cap with 1 teaspoon herbed cheese. just before serving, broil mushrooms until tops are lightly browned, about 30 seconds.

Ingredients

• 1 tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. dried Italian seasoning
• 1/4 tsp. paprika
• 1/4 tsp. black pepper
• 4 minced garlic cloves
• 11/2 lbs. quartered small red potatoes.

Directions

Preheat oven to 500 degrees F. Combine all ingredients on a jellyroll pan coated with cooking spray. Bake for 25 minutes or until tender, stirring every 10 minutes.

Makes 4 servings.

Ingredients

• 1 large sweet onion
• 1/2 cup ranch dressing of choice
• 1/2 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper or to taste
• 1/4 teaspoon cayenne pepper
• 2 cups vegetable oil

Directions

Slice onion into thinnest possible rings. Place in a shallow dish. Pour ranch dressing and milk over onions, cover and refrigerate at least 1 hour.

In a plastic bag, combine flour, salt, black pepper and cayenne pepper. Shake to evenly distribute ingredients.

Heat oil to 375 degrees F in deep saucepan or deep fryer. Remove a small handful of onion rings from dressing and shake off excess. Drop into flour, separate rings and shake to coat.

Drop a few rings at a time into hot oil and cook until golden. Remove from hot oil with a slotted spoon and drain on a paper towel. Repeat with remaining rings until all rings have been battered and fried. Keep warm.

Makes 4 servings.

Ingredients

• 3 tablespoons vegetable oil
• 2 pounds fresh okra, chopped
• 1 large onion, chopped fine
• 1 medium bell pepper, diced
• 1 medium tomato, diced
• 10 slices of fried bacon
• 1/2 cup bread crumbs (seasoned)
• 1/2 cup grated Parmesan cheese
• Margarine (a few pats to put over crumbs)
• Parsley, optional, for garnishing

Directions

Preheat oven to 350F. Pour oil into skillet, enough to cover bottom. Add okra, chopped onion, diced bell pepper and diced tomato. Smother all ingredients and cook until well done and wilted. Break up 5 slices of bacon and mix in with okra in a greased casserole dish (can be sprayed with a nonstick spray) and pour in okra. Mix bread crumbs and grated cheese together. Spread this mixture over okra. Dab this with pats of margarine, then use remaining 5 slices of bacon to garnish the dish. Bake at 350F for approximately 20 to 25 minutes. When done, garnish with parsley sprigs.

Serves 8 to 10.

Ingredients

• 3 large acorn squash
• 1 cup water
• 6 tablespoons butter, melted
• 1 teaspoon lemon juice
• 3/4 teaspoon cinnamon
• 1/3 cup brown sugar, firmly packed
• 2-1/2 medium Granny Smith apples, peeled, cored, chopped
• 1/2 cup chopped pecans

Directions

Heat oven to 350F. Place squash (cut in half and seeded) cut side down in two 12″e x 8″ pans with approximately 1/2 water in bottom. Bake 30 minutes, Meanwhile, mix butter, juice, sugar with chopped apples. Divide mixture evenly among soft squash and return to oven for 30 minutes, or until tender. Sprinkle with pecans.

Yield: 6 servings

Ingredients

• 3/4 cup fresh tomatoes, peeled and finely chopped
• 1-1/2 cups chickpea flour
• 2 hot green chili peppers, seeded and minced
• 1 small bunch fresh coriander or Parsley leaves, minced
• 1 teaspoon dry-roasted sesame seeds
• 1/2 teaspoon turmeric
• 1 tablespoon sugar
• 1 teaspoon salt, to taste
• Dash white pepper (optional)
• 1-1/2 cups cold water
• Ghee OR oil for griddle frying

Directions

Combine all the ingredients except the ghee or oil. If batter is too thick, add a little more cold water to obtain a thin, pouring consistency. Heat a heavy cast-iron griddle or nonstick frying pan over moderate heat until very hot. Reduce heat and brush the griddle or frying pan liberally with ghee or oil. Place 2 tablespoons batter and spread as thin as you can. Fold, serve hot with fried potatoes, sour cream and chutney. Delicious alone for breakfast.

Serves: 4-6

PLEASE NOTE: No eggs are listed in the ingredients for this omlette.

Ingredients

• 1 cup shredded cheddar cheese
• 1/2 cup cottage cheese
• 4 eggs beaten
• 1 tablespoons parsley, minced
• 1-1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 pounds zucchini, sliced 1/4″ round
• 3/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup (1/2 stick) butter

Directions

Preheat oven to 375F. Butter inside of shallow two quart baking dish. Combine first 6 ingredients in bowl and mix well. Place layer of zucchin1 in baking dish and layer with same of the cheese mixture. Repeat, ending with cheese mixture. Combine bread crumbs and Parmesan in small bowl.

Sprinkle over casserole. Dot with butter. Tent with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until top is brown. Serve hot.

Ingredients

• 1 large eggplant
• 1 beaten egg
• 3 to 6 tablespoons flour
• 1/2 teaspoon red or black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Directions

Peel and slice one large eggplant. Steam until tender, then drain. Mash and beat until smooth. Add the following ingredients: egg, flour, salt and pepper and baking powder. Beat well Form into 2 or 3 inch patties and fry in deep hot cooking oil. Brown on all sides (a light brown).

Serves 6 to 8.

Ingredients

• 2 cans creamed corn
• 2 cans whole corn with liquid
• One 16-ounce carton sour cream
• 1 cup (2 sticks) butter, melted
• 2 boxes cornbread mix

Directions

Preheat oven to 400F. Mix melted butter with corn bread mix until smooth. Add remaining ingredients and stir until well blended. Cook 45 minutes, or until olden brown on top. Allow to sit 5 minutes before serving.

Serves 18-20.

Ingredients

• 1 medium onion, chopped
• 1 cup raw mushrooms, sliced
• 1 tablespoon butter, melted
• 1 can Cheddar cheese soup
• 6 ounces process cheese, sliced
• 1 teaspoon garlic powder
• One 10-ounce package frozen broccoli, chopped
• 3 cups cooked rice
• 2 cups diced, cooked ham
• 2 ounces pimientos, drained and diced
• 1 can fried onion rings

Directions

Preheat oven to 350F. Saute onions and mushrooms in butter until clear. Add soup, cheese and garlic powder, stirring until cheese melts.

Add broccoli, rice and ham, and mix well. Gently stir in pimientos and spoon mixture into greased baking dish. Cover and chill for 8 hours.

To bake, remove from refrigerator and let stand for 30 minutes. Bake covered at 350F for 40 minutes. Sprinkle onion rings over casserole and bake 5 minutes.

Serves 8-10.