SAVORY SKILLET BROCCOLI

1 Tbsp. olive oil
6 cups fresh broccoli florets or 1 lb. green beans
1 env. Lipton Recipe Secrets Golden Onion Soup Mix
1½ cups water

In 12-inch skillet, heat oil over medium-high heat and cook broccoli, stirring occasionally, 2 minutes.

Stir in soup mix blended with water. Bring to a boil over high heat.

Reduce heat to medium-low and simmer covered 6 minutes or until broccoli is tender.

BAKED BEANS

6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 oz.) can pinto beans
1 (16 oz.) can Great Northern beans, drained
1 (16 oz.) can baked beans
1 (16 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
¾ cup ketchup
½ cup molasses
¼ cup brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. mustard
½ tsp. pepper

Preheat oven to 375º. Fry bacon until evenly browned. Drain, reserving 2 Tbsp. of drippings, crumble bacon & set aside. Cook onion and garlic in drippings until tender. Drain grease and add onion & garlic to bacon. Add all other ingredients in a big bowl. Transfer to a greased 9 x 13 dish. Cover with foil, bake for 1 hour.

GREEN BEAN CASSEROLE 2

1 cup chopped onion
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 cup milk
¾ cup shredded sharp cheddar cheese
½ cup sour cream
1 Tbsp. white sugar
½ tsp. salt
1-2 lb. frozen cut green beans, thawed and drained
2 cups prepared stuffing*

Preheat oven to 350º. Place green beans in 9x13 inch glass baking dish.

Saute onions with butter in a large frying pan over medium heat until translucent. Add flour and stir to coat flour.

Gradually add milk and bring to a boil. Add cheese, sour cream, sugar, and salt. Cook till thickened and cheese is melted. Pour mixture over green beans and top with a layer of stuffing.

Bake for 25 to 30 minutes.

*I used French onions on top instead. Put on 5 minutes before end of cooking time.

CROCKPOT CREAMED CORN

2 (1 lb.) bags frozen corn
1 (8 oz.) pkg. cream cheese, cubed
2 Tbsp. sugar
¼ cup milk
4 Tbsp. butter

Combine all ingredients in crockpot. Cook on LOW for 4 hours.

YUMMY GREEN BEANS

1 pkg. frozen cut green beans or 1 lb. fresh, cooked
4 strips bacon, cooked and crumbled
1 can cream of mushroom soup (undiluted)
Cheddar cheese, shredded

In 1½ quart baking dish, layer half the green beans, half the soup, half the cheese, and half the bacon. Repeat. Bake at 350º for 25 minutes.

GREEN BEAN CASSEROLE

¾ cup milk
⅛ tsp. pepper
1 can (10¾ oz.) cream of mushroom soup
2 pkgs. (9 oz.) frozen cut green beans, thawed OR 2 cans (14.5 oz.) green beans, drained.
1 can (2.8 oz.) French’s Fried Onions

Mix above ingredients (except French Fried Onions) in a 1½ quart casserole dish. Bake at 350º for 30 minutes or until hot. Stir, then top with onions. Bake another 5 minutes or until onions are golden brown.

COOL VEGGI PIZZA

1-2 pkgs. (8 oz.) refrigerated crescent rolls
1 pkg. (8 oz.) cream cheese, softened
1½ tsp. mayonnaise
1 garlic clove, finely minced
1 tsp. All-Purpose Dill Mix OR 1 envelope ranch salad dressing mix
2 cups assorted fresh vegetables
¼ cup cheddar cheese, shredded

Preheat oven to 350º. Unroll crescent dough; separate into 8 triangles. Place on large round stone with points towards middle and wide ends on the outside. Roll out the dough, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven. Cool completely.

In separate bowl, combine cream cheese, mayonnaise, garlic and Dill Mix. Mix well. Spread cream cheese mixture evenly over top of crust.

Prepare the vegetables by slicing, dicing, or coarsely chopping. Sprinkle vegetables over top of pizza. Grate cheese over vegetables. Cut and serve.

CHOW GING

Heat in a large skillet ½ cup salad oil.
Add:
1 can (5 oz.) water chestnuts, sliced
1 can (5 oz.) bamboo shoots (optional)
2 cups thinly sliced celery
2 cups shredded cabbage
1 can (4 oz.) mushrooms
1 large green pepper cut in thin strips
1 pkg. (10 oz.) frozen french-style green beans, thawed
9 green onions, sliced in 1 inch pieces
2 garlic cloves, minced
1 cup carrots, thinly sliced horizontally
2 large scrambled eggs (optional)
Frozen peas (optional)

Fry for one minute
Add and bring to a boil:
1 Tbsp. sugar
¼ tsp. pepper
1 tsp. salt
2 cups chicken broth

Simmer 10 minutes
Add, cooking until thickened:
3 Tbsp. cornstarch
¼ cup water
¼ cup soy sauce

Serve immediately over rice or chow mein noodles.

CREAMY BROCCOLI CABBAGE

4 cups shredded cabbage
½ pound fresh broccoli florets
4 oz. cream cheese, cubed
2 Tbsp. butter or margarine
salt to taste

Place cabbage and broccoli in a saucepan; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.

Meanwhile, in another saucepan, melt butter. Stir in cream cheese until melted. Drain vegetables; top with cream sauce. Add salt and toss to coat.

BROCCOLI HAM RING

4 oz. ham, chopped
¼ lb. broccoli, chopped
¼ cup onion, chopped
¼ cup fresh parsley, snipped
2 Tbsp. Dijon mustard
1 tsp. lemon juice
1½ cups shredded Swiss/Cheddar
2 pkgs. refrigerated crescent rolls
cheese

Mix together ham, broccoli, and onion. Add parsley, cheese, mustard and lemon juice; mix well.

To form ring, unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on baking sheet, with wide ends of triangles overlapping in center and points toward the outside. (There should be a 5-inch diameter opening in center.) Scoop mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)

Bake at 350º for 25-30 minutes or until deep golden brown.

BROCCOLI SUPREME

1 pkg. (10 oz.) frozen chopped broccoli
1 egg, beaten slightly
1 large can cream style corn
1 Tbsp. grated onion
1 tsp. pepper
3 Tbsp. butter, melted
1 cup herb season stuffing mix
1 can (4 oz.) mushrooms, drained (optional)
1 can (5 oz.) sliced water chestnuts (optional)

Combine broccoli, egg, corn, onion, pepper, mushrooms and water chestnuts in large bowl. Combine butter and stuffing mix. Add all but ¼ cup to the broccoli. Put broccoli mixture in casserole dish. Sprinkle ¼ cup stuffing mixture on top of casserole. Bake uncovered 35-40 minutes at 350º.

HERBED CARROTS

1 lb. baby carrots
1½ tsp. dried marjoram or rosemary
½ cup onion, finely chopped
3 Tbsp. butter
salt & pepper to taste

Steam or boil carrots until tender; set aside. Melt butter in a saucepan over medium to medium-high heat. Add onions and herbs; cook until onion is translucent. Add in carrots; stir to coat with onions and herbs. Cook for another 2 to 3 minutes. Season with salt and pepper to taste.

GLAZED CARROTS

2- 16 oz fresh baby carrots
½ cup butter or margarine
½ cup packed brown sugar
2 envelopes ranch salad dressing mix*

Place carrots in a saucepan; add 1 inch of water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain and set aside. In the same pan, combine butter, brown sugar and salad dressing mix until well blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed.

*One package of mix would be sufficient. With two it seems that there is too much seasoning.