• 1 - 10 oz. pkg. green beans
• 1 c. sliced onion, browned
• 1 can mushroom soup
• 1/2 c. milk

• 1 tsp. soya sauce
• dash of pepper
• 1/4 c. buttered bread cubes
• toasted slivered almonds to top

Cook beans, drain and set aside.

In a 2 qt. casserole, stir soup, milk, soya sauce and pepper until smooth. Mix in green beans and onions.

Bake at 350F for 25 minutes. Stir, then top with almonds and bread crumbs.

• 1/2 c. finely-chopped onion
• 2 tbsp. butter
• 5 - 6 lge. potatoes, cooked & sliced
• 1/2 c. grated cheddar cheese

• 2 eggs, beaten
• 1 c. sour cream
• salt and pepper to taste

Saute onion in butter until soft. Spread the cooked potatoes in a greased casserole. Cover evenly with onion and 1/2 the cheese.

Beat together eggs, sour cream, salt and pepper and pour over potatoes. Sprinkle with remaining cheese.

Bake at 375F until mixture is heated through - about 25 - 30 minutes. Garnish with fresh parsley.

• 7 c. zucchini or squash, sliced 3/8" thick
• 1/4 c. chopped onion
• 1 - 10 oz. can cream of chicken soup
• 1 c. sour cream

• 1 c. shredded carrot
• 1/4 c. butter or margarine
• 2 c. herb-seasoned stuffing mix

Cook zucchini or squash in boiling salted water with the chopped onion for 5 to 10 minutes. Drain well.

Combine soup and sour cream; stir in carrot. Fold in drained zucchini (or squash), and onion. (You may also layer this is a casserole dish, instead of mixing with soup mixture.

Melt butter or margarine. Toss with stuffing mix. Spread half the stuffing mixture in a 12 X 7 1/2 x 2" baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.

Bake at 250F until heated through - 25 to 30 minutes.

Makes 6 servings.

• 1 lb fresh green beans
• 3 tbsp olive oil
• 1 medium red onion, very finely sliced
• 12 oz. plum tomatoes, fresh or chopped, peeled and finely chopped

• 1/2 c. water
• salt and freshly ground pepper
• 5 - 6 leaves fresh basil, torn into pieces

Snap or cut the stem ends off the beans. Wash well and drain.

Heat the oil in a large frying pan with a cover. Add the onion slices and cook until just soft, 5 - 6 minutes. Add the tomatoes and cook over moderate heat until they soften - about 6 - 8 minutes. Stir in the water. Season with salt and pepper and add the basil.

Stir in the beans, turning them in the pan to coat with the sauce. Cover the pan and cook over moderate heat until tender - about 15 - 20 minutes. Stir occasionally and add a little more water if the sauce dries out too much.

Serve hot or cold.

• 2 lb. fresh broccoli
• 1/6 tbsp olive oil

• 2 - 3 cloves garlic, finely chopped
• salt and freshly ground pepper

Wash the broccoli. Cut off any woody parts at the base of the stems. Use a small sharp knife to peel the broccoli stems. Cut any very long or wide stalks in half.

Boil water in the bottom of a saucepan equipped with a steamer, or bring a large pan of water to the boil. If steaming the broccoli, put it in the steamer and cover tightly. Cook for 8 - 12 minutes or until the stems are just tender when pierced with the point of a knife. Remove from the heat. If blanching, drop the broccoli into the pan of boiling water and blanch until just tender - 5 to 6 minutes. Drain

In a frying pan large enough to hold all the broccoli pieces, gently heat the oil with the garlic. When the garlic is light golden (do not let it brown or it will be bitter) add the broccoli and cook over moderate heat for 3 - 4 minutes, turning carefully to coat it with the hot oil. Season with salt and pepper.

Can be served hot or cold.

• 8 plum tomatoes, halved
• 12 garlic cloves
• 1/4 tbsp. extra virgin olive oil

• 3 bay leaves
• salt and freshly ground pepper
• 1/3 tbsp. oregano leaves to garnish

Use ripe tomatoes for this recipe and if possible, leave the stalks on.

Preheat the oven to 450F. Select an ovenproof dish that will hold all the tomatoes snugly in a single layer. Place the tomatoes in the dish and push the whole unpeeled garlic cloves between them. (In this house, we love anything with garlic).

Brush the tomatoes with the oil. Add the bay leaves and sprinkle black pepper over the top. Bake for about 45 minutes until the tomatoes have softened and are sizzling in the pan. They should be charred around the edges. Season with salt and a little more pepper if needed.

Garnish with oregano and serve.

• 1 1/5 lb. small firm potatoes
• 2 tbsp. butter
• 2 tbsp olive oil
• 2 red onions, cut into chunks

• 8 garlic cloves, unpeeled
• 2 tbsp. chopped fresh rosemary
• salt and pepper to taste

To ensure that the potatoes are crisp, make sure they are completely dry before cooking. Don't turn the potatoes very often. Allow them to brown on one side before turning and do not salt them until the end of cooking. Salting beforehand encourages them to give up their liquid.

Preheat over to 450F. Peel and quarter the potatoes. Rinse them well and pat thoroughly to dry with paper towels. Place the butter in a roasting pan and place in oven to heat.

When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary. Toss well then spread out in a single layer.

Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork. Shake the pan from time to time to redistribute the potatoes. When cooked, season with salt and pepper.

This recipe comes from my friend, Chris.

• 1 lbs of bacon
• 1 or 2 large onions cut up small.

Brown in skillet And drain off fat.

• 1 cup brown sugar
• 1 large bottle of chili sauce
• 2 cans pork and beans
• 1 can kidney beans
• 1 can lima beans drained
• 1 can mushrooms drained
• 1 can french cut beans

Add all ingredients into a large pot and bake on moderate heat for about 1 - 1 1/2 hours.

Thanks, Chris.

• 2 large baking potatoes
• 1 pkg. (250g) Green Giant Frozen Broccoli and Cauliflower in Cheese Sauce

• 1 c. diced cooked ham or 1 can (7 oz) tuna, drained
• 1 c. grated cheddar cheese, divided
• 1 tbsp. chopped green onion

Bake potatoes in microwave oven; set aside. Microwave vegetable pouch as directed on package. In medium microwaveable bowl, combine vegetables, ham or tuna, 1/2 c. cheese and green onion. Cook at high power in the microwave for 1 minute, stir. Cut potatoes in half lengthwise; scoop centres out slightly. Place cut-side-up in microwave dish; spoon filling evenly into potatoes. Sprinkle with remaining cheese.

Cook, uncovered at high power for 1 to 2 minutes or until cheese melts.