Boiled Cabbage

• 1 med. head cabbage
• 4 slices bacon fried crisp and crumbled -OR-
• 3 T. butter
• salt and pepper, to taste

Cut the cabbage into narrow wedges. Place in soup kettle with a generous amount of water. Cook, uncovered, until fork-tender. Drain. Season with bacon or butter. Add salt and pepper, to taste. Serve hot. 6 servings.

Zucchini Loaf

• 4 med. zucchinis, sliced
• 1 lg. onion, diced
• 1 green pepper, diced
• 1 sweet red pepper, diced
• 4 garlic cloves, minced
• Minced herbs (fresh parsley, thyme, basil)
• 2 eggs
• 1/3 c. milk
• 8 slices wheat bread
• 2 eggs, hard-boiled and mashed
• salt & pepper, to taste
• Olive oil

Preheat oven to 350.

Gently saute the zucchini, onion and peppers in olive oil in a large skillet. Remove from heat, add the minced garlic and herbs, then cover the skillet.

In a large deep bowl, beat the 2 eggs and the milk together. Add salt and pepper, and continue beating. Slowly crumble the bread slices into the bowl; add the well mashed hard-boiled eggs and the vegetables. With greased hands, mix and blend the contents of the bowl thoroughly and form into a large round ball. Refrigerate it in the bowl for at least 2 hours.

Press the zucchini loaf into a well buttered pan. Bake for 25-30 minutes.

NOTE: This attractive and easy-to-prepare vegetarian dish may be served either hot or cold. Serves 6.

Vegetable-Noodle Casserole

• 12 oz. broad egg noodles
• 2 c. diced eggplant
• 2 med. tomatoes, sliced
• 1 green pepper, chopped
• 1 onion, chopped
• 1 T. chopped fresh parsley
• garlic powder
• salt & pepper, to taste
• 1 c. grated yellow American cheese
• Parmesan cheese

Preheat oven to 350.

Cook noodles according to package directions, and drain.

Saute vegetables and seasonings until tender. Combine noodles, vegetable mixture and cheese in a buttered casserole dish. Sprinkle with Parmesan. Bake uncovered for 35-40 minutes. Serves 4.

Impossible Vegetable Pie

• 2 c. fresh broccoli, steamed & chopped
• 1/2 c. onion, chopped
• 1/2 c. red pepper, chopped
• 1 c. Cheddar cheese, shredded

Place into a greased 9-inch pie plate.

• 1-1/2 c. milk
• 1 c. Bisquick
• 3 eggs
• salt & pepper, to taste

Blend together with a wire whisk. Pour over vegetables. Bake, uncovered, at 400 for 35 minutes.

Note: Saute the onion and red pepper first, if you like.

Garlic Mashed Red Potatoes

• 3 lb. red potatoes, scrubbed
• 6 cloves garlic, peeled and sliced
• 4 T. butter
• 1/2 c. milk (more, if needed)
• salt & pepper, to taste

Cut the potatoes into chunks (leave peels on). Add the potatoes and garlic into a large pot; cover with water. Bring to a boil over high heat, then reduce heat, cover and simmer for 20 minutes, or until potatoes are tender. Drain well. Mash with the butter and milk, season with salt and pepper.

Lemon Cream Brussels Sprouts with Bacon

• 2 lb. Brussels sprouts, trimmed & halved
• 3 slices thick-cut bacon
• 2 green onions, thinly sliced
• 1 c. heavy cream
• 2 teas. chopped, fresh sage leaves
• 1 teas. grated lemon zest
• 1 T. lemon juice
• salt & pepper, to taste

Cook sprouts in boiling, salted water for about 5 minutes. Drain, then rinse under cold water.

In a large skillet over medium heat, cook bacon until crisp then set aside to drain.  Cook the onion in the bacon fat until translucent.  Add Brussels sprouts and continue cooking for 3 minutes. Add cream, sage and lemon zest, stirring to combine.  Simmer over medium-low heat, uncovered until cream is reduced and thickens to a glaze, about 5 minutes, or so.  

Stir in lemon juice, salt and pepper. Crumble bacon on top.  Serves 6 as a side dish.