Vegetables

Melt butter in a wok or deep skillet.

Cut slits in washed and dried salt pork.

Cook vegetables according to package directions until tender crisp.

* Green Beans should be the "stringless" type.

In 3-quart saucepan melt margarine over medium heat.

Slice and cut eggplants and cook in boiling salted water until tender.

Heat oven to 375 degrees. Beat eggs slightly in large bowl.

Mix together and put in freezer bags and freeze.

Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ).

In large skillet combine carrots with water, 1 1/2 tablespoons butter and salt; heat to boiling.

In 1 inch boiling water with salt in large skillet, cook whole onions, covered, over medium heat about 30 minutes or until tender. Drain.

Place green beans in a small nonmetal bowl.

Trim, rinse and drain beans, but do not dry.

Place frozen green beans in saucepan with boiling water, bouillon cube, and dill.

Drain beans, reserve liquid. Add enough stock or consomme to liquid to make 1 1/2 cups.

Cook beans in boiling salted water until just tender.

In to large pot of boiling water, cook corn 5 minutes until tender.

Separate, wash & dry cabbage leaves.

Mix veggies with soup. Place in baking dish.

Using a very sharp knife, cut kernels off cobs - do not cut deeply.

Cut slits in washed and dried salt pork.

Cook onions and potatoes in butter in frying pan for a few minutes.

Scrape, then slice carrots.

Cucumber, peeled, seeded, and coarsely chopped Green pepper, seeded and diced Tomatoes, peeled and coarsely chopped Green onions (including tops) thinly sliced.

Wash the mushrooms and dry on paper towels.

In a bowl, lightly mix all vegetables and set aside.

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside.

Cook bacon. In microwavable dish, stir in bacon and remaining ingredients. Cover.

Arrange carrots in large skillet or saucepan.

Slice or chop cabbage and onions fine. Saute onions in butter.

Cook beans as usual, adding other ingredients when they are half done.

Cut slits in washed and dried salt pork.

Prepare the vegetables. Heat the olive oil in a large deep frying pan.

Soak beans for 2 hours in cold water. Wash and put on to boil

Heat oil in a Dutch oven and saute onions 3 minutes.

In large saucepan, cook carrots and cauliflower in water until tender.

Peel and chop eggplant. Cook in water till tender. Drain.

Heat the oil in a large frypan about 20 minutes before serving time.

Melt butter in skillet. Add squash, onion, salt, pepper and tomatoes.

Add milk, salt, sugar, and pepper to beaten eggs.

Cut squash in half lengthwise. Scoop out seeds.

Bake the spaghetti squash in a preheated, 350 degree oven for 1 hour and 15 minutes or until it can be pierced easily with a fork, let it stand for 15 minutes, and halve lengthwise.

Cook Brussels sprouts as directed on package, drain, and keep warm.

Dip squash into eggs, roll in cornmeal.

Lightly brown okra and onion in fat; add tomatoes, corn salt and pepper.

Cut the stems and the tops (Just low enough to remove the pointy ends of the leaves) off of the artichokes.

In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain.

Depending on size of squash, allow 1/2 per person.

Combine equal parts Lima beans with whole kernel corn.

In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels.