Vegetables

Clean mushrooms and slice in half if large. Pat dry.

Gradually stir cornmeal into boiling water in large saucepan; cook over low heat until thick, stirring constantly.

Bake potatoes, cut in half and scoop out pulp with a spoon.

Scrub potatoes. Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise.

In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes.

Preheat oven to 350 F. Beat egg yolks then stir in sweetened condensed milk ; lemon juice, and yellow food coloring (if desired).

Pour hot water over sun-dried tomatoes in small bowl, let stand until tomatoes are soft, about 10 minutes.

Preheat oven to 350:F. Grease 2-quart rectangular or oval baking dish about 14x8x2 inches.

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.

Wash the cucumbers and remove any stems.

Place frying pan over high heat, add oil.

Preheat oven to 425: F. Thoroughly scrub sweet potatoes and dry.

In a bowl mix all the ingredients except cauliflower pieces.

Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil until hot.

Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger, snow peas, and red pepper.

Heat a large nonstick skillet over moderate heat.

Sweat the onions in melted butter until slightly browned.

Saute onion in butter or oil or combination and add thyme and turmeric.

Melt butter into oil, swirl to mix and add onions. Sauti until light golden and add mushrooms.

Preheat oven to 400:F. Halve squash and remove the seeds.

Preheat oven to 350. Cut thin slice from top of each tomato.

Place all ingredients in blender container.

Preheat oven to 400 degrees for 10 minutes.

Quickly sauti apple in butter until apple begins to brown, about 2-3 minutes.

Cook onions in boiling salted water until tender.

Cut leeks into 1-1/2-in. slices, then julienne.

Steam eggplant until tender, about 8 minutes.

Cushaw is not as difficult to prepare for cooking as most recipes read.

Cook broccoli according to package directions.

Mix well, top with crumbled Ritz crackers.

Trim off the stems and remove any limp leaves from the Brussel Sprouts.

Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover.

Peel, slice and cook squash in small amount of water. When tender, drain and mash.

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening.

Melt 1 tbl of butter in the top of a double boiler.

Snap beans and rinse. Cook beans on top of stove 20 minutes, put into hot jars.

Preheat oven to 375 degrees. Cut top from each tomato; scoop out seeds.

Baste ears of corn with butter, wrap in aluminum foil, and barbecue until done.

In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings.

Heat oil in a large skillet. Add onion, celery, and green pepper.

Soak the black beans overnight.

Cut slits in washed and dried salt pork.

Place broccoli, carrot and water in one Microwave dish; cover.

Cook breadcrumbs in the 4 TBS. of butter toasted and golden in.

Scrape carrots and slice thin. Melt butter in oil in pan.

Peel carrots, cut half cross wise, simmer in small amount of boiling salted water.

Slice and cook carrots and turnips separately. Drain and mash separately.

Peel and slice carrots into long, thin slices.

* Carrots should be cut into julienne strips.

Place cauliflowerets, carrot and water in one Microwave dish; cover.