105

CRUMB TOPPED BROCCOLI CASSEROLE (Continued).

over broccolie Mix crumbs, Parmesan cheese and melted butter,
Sprinkle on top. Bake, uncovered, at 350° for 40 minutes or
until tender. Serves 6.

ALMOND VEGETABLE MANDARIN Lana Verdonk
1 ce celery 1/2 ce. water

1 ce carrots 2 T. soy sauce

1 ce cauliflower 1/2 ce browned almonds

1/2 ce. mushrooms Cornstarch with a little

1/2 ce. water chestnuts, opt. water to thicken

2 Ty: 044

Brown celery and carrots in oil for 5 minutes. Add cauli-
flower and mushrooms and brown for another 5 minutes. Add
remaining ingredients, except almonds and simmer. Now, add
almonds.

Note-— I have also used broccoli, parsnips, turnips and
zucchinie Can be made day before and heated.

GLAZED CARROTS Anne Gemser
1 1/2 lb. fresh carrots | 1/2 tsp. grated orange peel
1/3 ce packed brown sugar 2 T. margarine

1/2 tspe salt

Prepare and cook carrots in lengthwise strips. Ina
large skillet, cook and stir brown sugar, salt, orange peel
and butter until bubbly. Add carrot strips; cook over low
heat, stirring occasionally, about 5 minutes or until carrots
are glazed and heated throughe 4 to 6 servings.

QUICK COOKED CABBAGE Johanna VanVeen

Prepare 5 cups finely shredded cabbage. In large skillet,
heat 2 tablespoons bacon fat, add cabbage, 3/4 to 1 teaspoon
salt and a dash of pepper. Toss several times or until cabbage
is coated with the bacon fat. Cook, covered, about 3 minutes.
Serves 4.

Opportunity for distinction lies in doing ordinary
things extraordinarily well.