Green Bean

4 cans green beans
2 cans cream mushrooms
1/2 t. oregano
mix and bake 350 for 20 minutes
2 c. fried onions on top. Oven 5 minutes

Carrots

1 t salt
water
carrots
4 T. butter
1 1/2 T brown sugar
1/2 t. cornstarch
3 T. OJ

Chili-Stuffed Potatoes

4 medium potatoes
1/2 lb. ground beef
1 can (17 oz) Del Monte Whole Kernel Golden Sweet Corn, drained
1 can (14 1/2 oz) Del Monte Original Style Stewed Tomatoes
1/2 c. tomato ketchup
1/2 c. chopped green pepper
1 T. chili powder
Optional garnishes: sour cream, grated cheese, and green onion

Microwave potatoes. In a large skillet brown meat; drain. Stir in corn, tomatoes, ketchup, pepper and chili. cover and simmer 10 minutes. Split potatoes; Spoon 1 c. meat mixture over each potato. Garnish if desired. Serves 4. Prep time 9 minutes. Cooking time 16 minutes.

Cucumbers in Sour Cream

Lightly toss 3 large, peeled, and thinly sliced cucumbers with 1 1/2 t . salt and chill.
Pour over cucumbers:
1 c. sour cream
2 1/4 T lemon juice
1 T. finely chopped onions
1 t. finely chopped chives
1/4 t. sugar, dash pepper
1 1/2 t. finely chopped parsley
2 1/2 T. finely chopped pickle
5 radishes chopped

Marinated Beans

Heat and cool:
1 c. vinegar
1/4 c. water
1/2 c. sugar

Add:
2 T. salad oil
1/2 t. accent
salt to taste

Pour over and refrigerate:
4 c. strained green beans
1 sliced onion
1 cucumber

Oriental Cashew Asparagus

1 lb. asparagus, trimmed and bias sliced into 1 inch pieces
1 1/2 c. quartered mushrooms
1 medium onion cut into thin wedges
1/4 c. chopped red sweet peppers
1/4 c. chopped yellow sweet pepper
2 T. butter
1 t. cornstarch
1/4 t. pepper
1 T. teriyaki sauce
1 T. dry sherry
2 T. cashew halves

Steam asparagus to 2 minutes
Add mushrooms, onion, and peppers. Cover and steam for 2-5 minutes till crisp tender.
In saucepan, melt butter, stir in cornstarch, add pepper, teryaki sauce and 2 t. water. cook until thick and bubbly. Return vegetables to sauce, gently toss to coat. Heat through - top each serving with cashews.
121 cal. 8 grams total fat. 4 servings

Marinated Beans

4 c. strained green beans
1 sliced onion
1 med. cucumber
(salt and let stand)

Heat 1/2 c. vinegar
1/4 c. water
1/2 c. sugar

Cool. Add
2 T. salad oil
1/2 t. accent
Pour over vegetables

Dill Pickles

Emma Riley

2 3/4 C. water
wash cukes and put in bottle. THen bring to boil 2 1/4 quarts water, 2 1/2 C. vinegar, 3/4 C. salt.
Pour hot mixture over cukes in bottles.
Add 5 drops of oil of dill to each qt.
1 t. dill seed
Add garlic if desired.
Seal.