Veggies

	3 medium potatoes, boiled
	6 large eggs, boiled
	½ cup low fat mayonnaise or Miracle Whip
	1 tablespoon mustard
	1 teaspoon Dijon mustard
	1 teaspoon sweet pickle juice
	paprika

Peel and boil potatoes until done. Whip (mash) potatoes to a very fine consistency, when cooled add mayonnaise or Miracle Whip, mustards and pickle juice, mix well and set aside.

Peel boiled eggs. Cut in half - discard the yolks - and fill with potato mixture. Sprinkle with paprika and serve chilled.

A low fat/low cholesterol alternative to deviled eggs!

My mom worked for a cardiologist for over 20 years and during the last 10 years they did many cooking demonstrations and wrote a cookbook. When you are on a restricted diet and craving deviled eggs, these are very tasty. With a little practice, you can get the consistency of the potato mixture the same as the egg mixture would be.

	1 16-ounce can stewed tomatoes
	2 slices toasted bread
	salt and pepper to taste
	½ cup onions, chopped
	1 tablespoon sugar

In a small mixing bowl add tomatoes and crumbled toasted bread. Mix and add other ingredients. Pour into a greased 1 quart casserole dish. Bake at 350° F for 30 minutes.

	1 can beets
	½ cup sugar
	½ cup vinegar
	½ cup beet juice
	1 tablespoon corn starch

Drain beets, save ½ cup beet juice. Cook sugar, vinegar and beet juice 5 minutes. Pour over beets and chill.

	2 16-ounce frozen broccoli, thawed
	1 large onion, chopped and sautéd
	1 can cream of mushroom soup
	1 cup mayonnaise
	2 cups sharp grated cheese
	salt and pepper to taste

Blend soup and mayonnaise with thawed broccoli. Fold in onions and cheese. Pour into nonstick (Pam) 9 x 13 inch baking dish. Cover loosely with foil. Bake at 350° F for one hour. Take cover off for final 15 minutes.

I got in a hurry once and forgot to sauté the onions. It took forever to cook, it seemed, and the onions were still crisp.

	3 cups white rice, cooked
	1 large onion, chopped
	1 green pepper, chopped
	1 2-ounce jar diced pimientos, drained. (approx ¼ cup)
	2/3 cup cooking oil
	1 cup evaporated milk
	2 eggs, beaten
	1 can cream of chicken soup
	1 can cream of mushroom soup
	¾ cup cheddar cheese (sharp or medium), shredded
	¼ cup parsley flakes

Mix all together and pour into casserole dish. Bake uncovered at 350° F for 1 hour or until set.

This is similar to a recipe I got from my sister-in-law, although I did revise it somewhat to suit my own taste and pantry ingredients.

	1 box Kraft macaroni and cheese
	½ cup onions, chopped
	½ cup bell peppers, chopped
	1 cup mayonnaise
	2 beaten eggs
	1 can cream of mushroom soup

Cook macaroni and cheese according to directions on box.
Add remaining ingredients. Bake at 350° F for 30 minutes or until hot and bubbly.

Makes a meal when served with hot garlic bread and a salad.

	1 16-ounce whole kernel corn, drained
	1 16-ounce cream style corn, DON’T drain
	¼ cup plain flour
	2 tablespoons sugar
	2 large or 3 medium eggs, beaten
	1 ½ cups grated cheese (any kind. I use sharp)

Combine eggs, flour, and sugar. Mix well. Add corn and cheese. Stir until blended. Pour into lightly greased 2 quart casserole dish. Bake uncovered at 350° F for about 30 minutes. Let casserole “rest” and serve.

	3 medium onions, chopped
	3 8-ounce packages cream cheese, softened
	2 cups shredded parmesan cheese
	½ cup mayonnaise

Combine ingredients and bake at 375° F for 20 minutes. Can be used as a side dish or a great dip with crackers and chips.

	2 cups cooked squash
	2 eggs
	salt and pepper
	2 cups crushed Ritz crackers
	1 cup whole milk
	1 cup sharp cheese, grated
	1 cup onion, chopped
	½ stick margarine

Mash cooked squash. Mix all ingredients and cook in a greased casserole at 375° F for 45 minutes to an hour.

	3 cups sweet potatoes, mashed
	¾ cup sugar
	1/3 cup milk
	½ cup margarine
	1 tablespoon vanilla
	1 tablespoon butter
	Topping
	½ cup margarine
	1/3 cup flour
	1 cup brown sugar
	½ cup chopped nuts

Boil and mash potatoes. Add other ingrediants. Put in casserole and top with topping. Bake at 300° F for 30 minutes.

	9-inch unbaked pie crust
	4 or 5 large tomatoes, sliced thick
	¾ cup mayonnaise
	¾ teaspoon basil
	1 ½ cups sharp cheese, grated
	4 tablespoons onion, chopped
	4 tablespoons chives, chopped
	2 tablespoons green pepper, chopped
	salt and pepper to taste

Bake pie crust at 375° F for 8 - 10 minutes. Remove from oven. Add tomato slices, sprinkle with salt and pepper. Add basil, onions, chives, and green pepper. In a separate bowl, mix the mayonnaise and cheese. Spread over pie. Bake at 375° F for 35 - 40 minutes.

	6 roma tomatoes, peeled and sliced
	1 baked pie shell
	salt and pepper to taste
	¾ cup mayonnaise
	¾ cup grated cheddar cheese
	¾ cup grated mozzarella cheese
	½ cup green onions including tops, chopped
	2 teaspoons dried basil

Preheat oven to 350° F.

Layer tomatoes in baked pie shell.
Season with salt and pepper. In a separate bowl, combine mayonnaise, cheddar, mozzarella, onions, and basil together.
Spread mixture over tomatoes and bake 30 minutes or until lightly browned. Cut into slices and serve warm.

This is a favorite with all my fellow workers from up North.
Excellent vegetable dish that serves up pretty on the plate.

	1 can white shoepeg corn
	2 cans French style green beans
	½ cup celery, chopped
	½ cup onions, chopped
	½ cup onion, chopped
	½ cup green pepper
	1 cup grated sharp cheese
	1 cup sour cream
	1 can cream of celery soup
	salt and pepper to taste
	Ritz crackers
	½ stick margarine

Crush Ritz crackers and mix with melted butter.

Drain corn and beans. Mix all ingredients except crackers and margarine. Top with crushed crackers and margarine. Bake at 350° F for 45 minutes.

A very very good vegetable dish.

	2 cups cooked squash, drained
	2 eggs, well beaten
	1 cup grated cheese
	1 cup onion, chopped
	1 ½ cups Saltine crackers, broken into small pieces
	¾ stick margarine or butter
	1 cup evaporated milk
	salt and pepper to taste

Mash cooked squash. Add other ingredients and mix well. Pour into greased casserole dish. Bake at 375° F for about 40 minutes.