# Pre-heat the oven to 350F, Gas Mark 4, 180C # Cook the noodles in boiling, salted water for10 minutes # Drain and add the butter, then put in a shallow fireprof dish # Spread the cooked spinach on top # Shape 4 nests in the spinach and break one egg in each # Season wi

Place the spinach, onion and mushrooms in a bowl. Whisk together the oil, vinegar and sugar until the sugar is melted, pour over the salad; toss and serve.

In a tall skillet, heat one-inch of oil to 350-375 degrees. You can use the juice from the pickle jar to moisten the pickle slices, roll them in the dry mix and drop them in the hot oil. Brown the pickles lightly, remove and let stand on a folded paper towel to blot up any access oil.

Partially thaw the okra while in the package. Mix the remaining ingredients, add okra and mix well. Pour about 1/2" oil in your frying pan, heat. Pour in the okra/cornmeal mixture. Cook on medium/med-high heat, turn with metal spatula occasionally to brown all pieces.

Saut the peppers in the oil over medium heat for 3 minutes, add the garlic, zucchini and thyme and saut another 5 minutes. Cook the pasta in boiling water for 8 minutes, pour in colander and run a bit of cold water over it. Combine the cheese and yogurt in a blender and process til smooth.

# Peel the marrow and cut into rings about one and a half inches (4cms) thick, removing the seeds # Arrange in a greased ovenproof dish # Put the breadcrumbs into a basin with the milk and leave for a few minutes to soak # Add the cheese, reserving al little, chopped hard boiled e

# Pre-heat oven to 350F, Gas Mark 4, 180C # Peel and slice the onions thinly and cook slowly in the milk until just tender # Remove from the heat, add the breadcrumbs, beaten eggs and most of the cheese # Season with salt , pepper and a little cayenne pepper # Turn into a gre

Boil unpeeled potatoes, cool & slice. Combine cheese, mayonnaise and onion; stir into the potatoes. Place in greased casserole, top with bacon. Bake at 350 degrees for 20-30 minutes.

Mix dressing ingredients and refrigerate for 15 minutes. Toss together spinach, strawberries, kiwi and nuts. Drizzle with dressing and serve. Makes enough for 4-6.

Whisk the soy sauce and all remaining ingredients except the vegetables. Let stand for 30 minutes. In the meantime, slice and chop the vegetables and toss them together in a bowl. Strain the liquid soy mixture, to remove the ginger strings from it, and pour over the raw vegetables.

Wash cabbage and cut into quarters. Remove core, then shred cabbage finely with sharp knife. Place a layer of cabbage in a wide mouthed jar or crock, sprinkle with salt and press down firmly. Continue to layer til the jar is full. Cover top with a clean cloth, put a plate on top

Combine first 5 ingredients in a large skillet; cover and cook over medium heat 8 to 10 minutes or until cabbage is tender. Add butter and toss cabbage gently.

Cook garlic in oil in large non-stick skillet over medium-high heat, stirring constantly, until tender. Add broccoli and next 4 ingredients; cover and cook 5 minutes or until crisp-tender. Sprinkle with Parmesan cheese.

Combine first 9 ingredients, mixing well. Shape into 8 patties and dust each lightly with flour. Fry in hot oil until browned on both sides; drain on paper towels.

Arrange green beans in bunches of 8, wrapping a half slice of bacon around each bunch; place beans in a 13- x 9- x 2-inch baking dish. Pour dressing over beans. Cover and chill at least 3 hours. Bake, uncovered, at 350� F. for 40 minutes, turning beans after the first 20 minutes of cookin

Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towel. Crumble bacon; set aside. Cook green onions in bacon drippings until tender. Stir in flour, salt, dry mustard, paprika, and black pepper; blend well. Cook until mixture is smooth and bubbly, stirring co

Combine carrots, water, and optional salt in a saucepan. Bring to a boil; reduce heat and cook over medium heat about 10 minutes or until carrots are crisp-tender. Stir in sugar, pineapple, and butter. Heat thoroughly.

In a microwave safe 1-quart casserole, micro-cook frozen peas and pearl onions and water, covered, on high power for 3 to 5 minutes or just until vegetables are tender. Drain off the water. Stir in the softened cream cheese, milk, pepper, and garlic. Cook, covered, on high, for 2 to 4 minutes or

Combine first seven ingredients; beat 3 minutes at medium speed with electric mixer. Pour into a greased 1 1/2 quart casserole. Spread crushed onions evenly over top. Bake, uncovered, at 300� F. for 30 to 35 minutes.

Drain corn, reserving liquid; set corn aside. Add enough corn liquid to milk to equal 1/2 cup. Combine milk mixture and eggs; mix well. Combine remaining ingredients except oil; gradually add milk mixture, stirring until smooth. Stir in corn. Heat 1/4 inch deep oil in large skillet (to about 350

Wash beans, trim ends, and remove strings. Bring 4 cups water to boil in a Dutch oven or large pot. Add beans; cook, uncovered, 10 minutes or until crisp-tender. Drain and plunge beans into cold water. Drain again and set aside. Cut celery into 4-inch pieces. Melt 1/4 cup butter in a large skill

Wash beans and remove ends. Bring water to a boil in a Dutch oven. Add beans; return to boil, cover, and simmer 10 minutes or until crisp-tender. Drain and keep warm. Melt butter in Dutch oven over medium heat; add garlic and cook until tender, stirring occasionally. Stir in seasonings. Add gree

Melt butter in large skillet over medium-high heat; add onion and cook, stirring constantly, until browned. Set aside. Peel potatoes; cut into fourths. Cook potatoes in boiling water to cover 15 minutes or until potato is tender; drain. Beat potato, sour cream, and orange juice at medium speed w

Saut� walnuts in 2 tbs butter until lightly browned. Remove walnuts from skillet; drain and set aside. Melt 2 tbs butter in skillet; add zucchini and cook over medium heat stirring often, 4 to 5 minutes or until crisp-tender. Add walnuts; toss gently. Sprinkle with salt and pepper.

In deep fat fryer or heavy saucepan, heat oil to 375� F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly gold

Slice potatoes and onions onto a 24x18-inch sheet of buttered heavy-duty foil. Sprinkle with Parmesan cheese, salt and pepper; mix lightly on foil. Slice the 2 tbs butter over all. Seal foil with double fold. Place on grill; cook over slow coals (low heat on gas grill) until vegetables are tende

Cook potatoes in boiling water to cover 15 to 20 minutes or until tender. Drain and set aside. Saut� onion, garlic, and green pepper in butter until tender; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add chee

Beat together drained sweet potatoes, the softened butter, egg, salt, cinnamon, and ginger. Spoon into 6 mounds on greased baking sheet. Make depressions in center of each mound. Brush with melted butter. Bake at 350� F. for 15 to 20 minutes. In saucepan, combine sugar, cornstarch, and pe

Heat oven to 350� F. Arrange zucchini slices in 9-inch pie pan. Sprinkle with onion powder and basil. Top with Mozzarella, pepperoni, and Parmesan. Bake for 5 to 10 minutes or until cheese is melted.

Saut� onion and green pepper with ground beef until ground beef is brown. Drain. Add remaining ingredients except tomatoes; mix well. Spoon into 1 1/2 qt casserole. Pour can of tomatoes over top and mix lightly to blend. Bake, covered approximately one hour at 350 degrees F. or until rice

Blend tomatoes till liquid. Add remainder of ingredients and blend for one minute. Heat for four minutes then add finely chopped vegetables of your choice. Example, green beans, celery, red pepper, or carrots. Cook at low heat for additional 10 minutes. A hardy filling soup under 100 calories pe

Blend apples into puree, add remainder of ingredients. Blend 3-4 minutes. Chill and serve.

The flavor is somewhere between pumpkin pie and chocolate pudding. Sweet potatoes are high in beta carotene, rivaling carrots. People have been known to live on sweet potatoes with no deprivation in health. It is a perfect food. If you were going to live off a single food, this would be the perf

First puree apples, then add carrots and honey. Mix raisins, and eat hot or cold.

You?ve really got to try this. Be open- minded. Husk that corn, close your eyes and take a big bite. Your mouth is going to fill with a creamy milky sweet flavor that is absolutely wonderful. You will never kill your corn again. This is the most nutritious way to eat corn. It is high

A strange marriage, but the cabbage gives it a delicious zing.

In a casserole dish, place first a layer of sliced onions, secondly, a layer of beans with herbs in between, and lastly, a layer of onions. Repeat these layers if you have enough vegetables. Cook in pot at medium heat till the string beans are tender. Powder oats in coffee grinder and mix in Mrs

In a large pot, combine all ingredients, except oat powder. Bring to boil, lower heat, cover, and simmer about 15 minutes until vegetables are tender. Mix oat flour and add to the stew. Stir until thickened.

* Soak Chinese mushrooms in cold water for approx. 30 minutes, rinse and discard the hard stalks, if any. * Harden the tofu pieces by placing them in a wok of boiling water for approx. 2 minutes. Remove and drain. * Heat oil in a saucepan or ca

* Heat oil in a wok until very hot, then lower heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves. Stir-fry for approx. 1 minute then add the onion slices and fry for 5 minutes or until the onions are gold