Vegetables

Cook cabbage in boiling salt water for 7 minutes.

Combine vegetables in large bowl.

Prepare sweet-sour sauce and reserve.

Rinse lettuce leaves; shake off excess water.

Melt butter in 4-quart Dutch oven.

Cook 1 bag of frozen sliced carrots in salted water until just tender.

Wash broccoli; remove outer leaves and tough part of stalks.

Fry onion in oil. Add sliced zucchini and broccoli.

Heat oil in large skillet on medium-high heat.

Presoak peas, if necessary, according to package directions.

Wash Okra and pack into clean jars with screw tops.

Cook carrots in salty water until tender. Drain and cool.

Cook carrots in a small amount of water until just tender, about 8 to 10 minutes. Drain.

Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth.

Melt butter in saucepan, stir in flour, salt and sugar.

Mix all ingredients except cream cheese, eggs, and green onion.

Soak beans overnight and parboil until the skins break when you blow on a spoonful.

Lightly brown the onion in a little oil.

Place bacon on microwave rack in glass dish.

Mix all together, place in buttered baking dish.

In a large skillet, melt margarine. Add onion, garlic, and mushrooms.