• 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.

• 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

• 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.

• 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.

• 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.

• 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.

• 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.

• One 16 ounce can blackeyed peas, drained
• One 10-ounce can rotel tomatoes, drained
• 3 cups rice, cooked
• 1/2 teaspoon garlic salt
• 2 tablespoons olive oil
• 1/2 cup bell pepper, minced
• 1/2 cup onion, minced
• 1 teaspoon garlic, minced
• 1/2 cup green onions, thinly

Directions

Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Saute 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8″ Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.

Serves 6.

• 2 pounds small red potatoes
• 2 tablespoons butter
• 2 tablespoons sour cream
• 2 scallions, chopped, whites and greens
• 1/2 cup milk

Directions
Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stove top to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.

Serve with Meatloaf Patties (recipe found in meat/poultry section)

• (1) 7 – 8 1/2 ounce package corn-muffin mix
• 4 medium artichokes
• 2 tablespoons salad oil
• 1 medium red pepper, diced
• 3/4 pound cooked ham, cut into 1/2 inch chunks
• 3 green onions, sliced
• (1) 8 3/4 ounce can whole-kernel corn

Directions

ABOUT 2 HOURS BEFORE SERVING:

Prepare corn muffin mix in an 8″ x 8″ pan as label directs for corn bread; cool completely.

Meanwhile, cut off stem and about 1 inch across the top of each artichoke. Pull off small leaves from around the bottom. With kitchen shears, trim thorny tips of leaves. Rinse artichokes with running cold water.

In 5 quart Dutch oven over medium low-heat, place artichokes on wire rack about 1 inch boiling water. Cover and steam artichokes about 25 minutes or until leaves pull apart easily. Remove artichokes from Dutch oven; cool until easy to handle. Do not discard water in Dutch oven. Remove tiny leaves from artichoke centers. Scrape out, discard choke. Rinse artichokes with running warm water, drain.

While artichokes are steaming, in 12 inch skillet over medium heat, in hot salad oil, cook red pepper until tender-crisp, about 5 minutes. Add ham and green onions and cook about 5 minutes longer or until vegetables are tender. Remove skillet from heat; stir in corn with it’s liquid. Crumble corn bread into vegetable mixture in skillet. Mix well.

Spoon corn-bread mixture into centers and between leaves of artichokes. Return artichokes to wire rack above water in the same Dutch oven. Over high heat, heat water to boiling. Reduce heat to medium-low; cover and steam artichokes 25-30 minutes until a leaf can be pulled off easily. Makes 4 main dish servings.