PARTY BROCCOLI

• INGREDIENTS: 2 pkg. (10 oz.) frozen chopped broccoli
• 1/2 cup melted butter or margarine
• 1/2 pkg. (3 oz.) dehydrated onion soup mix
• 1 cup chopped pecans
• 1 can (8 oz.) water chestnuts, drained and chopped
• 1/4 cup seasoned dry bread crumbs

DIRECTIONS: Defrost and drain broccoli
Mix butter, soup mix, pecans and water chestnuts
Stir gently through broccoli
Pour into 2 quart microwave casserole
Cook for 4-10 minutes on High power (100%) until very hot
Sprinkle with crumbs before serving

ROSEMARY POTATOES

• 6 to 8 red potatoes, sliced
• 1/4 cup Italian dressing
• 2 tsp. dried rosemary, crushed
• Salt and pepper to taste

Place potatoes in a baking dish and top with Italian dressing
Sprinkle with salt and pepper and rosemary and bake at 350 degrees for 40 - 45 minutes or until potatoes are tender

POTATOES WITH YOGURT CHEESE SAUCE

• 2 large unpeeled potatoes, cut in half crosswise
• 1/4 cup yogurt cheese
• 1 tablespoon Parmesan cheese
• 2 teaspoons chopped chives
• 1/8 teaspoon white pepper

Yogurt cheese:
Line a strainer or colander with coffee filters or cheesecloth.
Add 32 ounces plain fat-free yogurt.
Place over a large bowl and refrigerate.
Allow to drain four to six hours if you want the consistency of sour cream,
12 or more hours for the consistency of whipped cream,
or 24 or more hours for the consistency of cream cheese.
Potatoes:
Preheat oven to 400 degrees.
On the skin end of each potato half,
cut an X 3/4-inch deep.
Place potatoes in a microwave oven-safe dish;
microwave on high,
covered,
for 10 minutes.
Carefully arrange potatoes X down in dish.
Bake in regular oven 15 minutes.
In a small bowl,
mix yogurt cheese, Parmesan, chives, and white pepper.
Spoon over potatoes and serve.

BAKED MASHED POTATOES

• 2 lb potatoes
• 2 tbsp butter
• 1 bunch celery greens
• 1 sm onion, diced
• 2 eggs, beaten
• 2 slices bread, cut in cubes

Preheat oven to 350 degrees.
Grease a 2-quart casserole dish.
Cook and mash potatoes;
stir in beaten eggs and bread.
Saute celery greens and onion in butter.
Mix into potato mixture.
Place in casserole.
Bake 45 minutes or until brown.

HERBED SKILLET VEGETABLES

• 2 tbsp. cornstarch
• 1 can (14 1/2 oz.) Chicken Broth (1 3/4 cups)
• 1/2 tsp. dried thyme leaves, crushed
• 1/8 tsp. pepper
• 12 small new potatoes, cut into quarters
• 2 medium carrots, cut into 1" pieces
• 2 stalks celery, cut into 2" pieces

Directions
MIX cornstarch and 1/4 cup broth.
MIX remaining broth, thyme, pepper, potatoes, carrots and celery in skillet.
Heat to a boil.
Cover and cook over low heat 20 min. or until vegetables are tender.
ADD cornstarch mixture.
Cook until mixture boils and thickens,
stirring.
Serves 4.

ROASTED POTATOES W/ PARMESAN & MOZZARELLA

• 8 small potatoes washed and thinly sliced
• 1/2 cup olive oil
• 1/2 cup fresh parsley, chopped
• 4 cloves garlic, minced
• salt and pepper to taste
• 1 cup grated Parmesan cheese
• 1 cup grated Mozzarella cheese

Place potatoes in a large bowl.
Combine olive oil, parsley, garlic and salt and pepper together and mix well.
Pour over potatoes and toss.
Place 1/2 potatoes in a greased baking dish and top with 1/2 cup of each cheese,
follow with the rest of the potatoes and the rest of the cheese.
Bake for 45 -50 minutes or until potatoes are tender.

MINTED BABY CARROTS

• 2 cups fresh baby carrots, sliced 1/4 inch thick
• 2 tsp. sugar
• 1/2 cup fresh mint leaves, chopped
• salt and pepper to taste

Place carrots in large saucepan and add enough water to cover carrots.
Add sugar, mint, and salt and pepper.
Cook over medium heat for 15 - 20 minutes until carrots are tender.
You may need to add slightly more water as it evaporates.
Serve warm.

OVEN FRIES

• 4 large potatoes
• 1/3 cup Parmesan cheese
• 1/3 tsp. garlic powder
• 1/2 tsp. salt
• fresh ground pepper to taste
• 1 tsp. paprika
• Non-stick cooking spray

Wash potatoes and cut into 1/2 inch strips,
about the size of large homestyle French-fries.
Combine cheese, garlic powder salt and pepper in a bowl mixing well.
Spray Non-stick cooking spray on cookie pan and then arrange potato slices on pan.
Spray potatoes lightly with Non-stick spray and sprinkle cheese mixture over potatoes.
Bake in preheated 350 degree oven for 45 minutes.

BAKED FRENCH FRIES

• 12 ounces baking potatoes
• 1 tablespoon canola oil
• Salt to taste

Preheat oven to 450 degrees.
Peel potatoes;
cut into strips.
Place potatoes in a bowl.
Drizzle with oil;
toss well to coat.
Arrange potatoes in a single layer on a nonstick baking sheet.
Bake 15 minutes.
Turn;
bake 15 minutes longer,
until crisp.

CHEESY ITALIAN VEGETABLES

• 1 cup unpeeled zucchini, cut in 1-inch cubes
• 1 cup mushrooms, halved
• 1 cup broccoli flowerets
• 1/2 cup unpeeled yellow squash, cut in 1-inch cubes
• 1/2 cup cauliflower flowerets
• 1/2 cup chopped onions
• 1/2 sliced green pepper
• 16 ounces undrained canned tomatoes, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 8 ounces shredded fat-free Mozzarella cheese
• 3 tablespoons Parmesan cheese

Preheat oven to 375 degrees.
Spray a large baking dish with nonstick cooking spray.
Combine all ingredients except cheeses in the pan;
cover.
Bake 20 minutes;
stir and replace cover.
Bake another 25 minutes.
Remove cover;
sprinkle cheeses over vegetables.
Bake ten minutes,
uncovered.
Let stand ten minutes before serving.