VEGETABLES

SAUTEED ZUCCHINI

2 pounds zucchini, cut in half Place in large skillet:
crosswise, then quartered Y cup olive or salad oil
lengthwise Y% cup butter or margarine

1 clove garlic, crushed
Sauté 1 or 2 minutes, then add zucchini. Sprinkle with

1% teaspoons salt Y, teaspoon basil
Y, teaspoon thyme leaves Y% teaspoon pepper

Cook 10 to 15 minutes, or until tender. When ready to serve sprinkle with 2
tablespoons chopped fresh parsley.

Kay Rohrer
GREEN AND GOLD CASSEROLE
1 medium onion chopped 1 (10 oz.) can mushrooms (stems & pieces)
1 tablespoon butter 1 (10 oz.) package frozen chopped broccoli
1 can cheese soup 3 cups hot cooked rice
1 (6 0z.) roll nippy cheese 1 (13 oz.) can french fried onions

Y, teaspoon garlic powder

Cook onion in butter till soft but not brown. Add cheese, soup and garlic powder.
Cook over low heat, stirring, until cheese melts. Add mushrooms, plus liquid,
broccoli and rice. Turn into shallow casserole — top with french fried onions. Bake
until hot and bubbly. Serves 6.

Elva Dennis
GOURMET ONIONS
4 large white or mild Spanish 1 tablespoon sugar
type onions Y4 cup real mayonnaise
¥% cup water 1% tablespoons celery seed
1 cup white vinegar Salt and pepper to taste

Peel onions and slice thin. Place in shallow dish (plastic with tightfitting lid is best)
and pour over water, vinegar and sugar which have been mixed together. Cover and
refrigerate for 5 hours. Drain and separate rings. Blend the mayonnaise and celery
seed together, and toss into onion rings. Delightful — for onion lovers.

Mary Delf
LEMON-PARSLEYED TURNIPS
2 cups turnip sticks (24x) 1 teaspoon finely chopped onion
1 tablespoon butter 1 teaspoon lemon juice

2 teaspoons snipped parsley

Cook turnip in boiling salted water till just tender — about 20 minutes. Drain. Add
balance of ingredients and toss to coat evenly. The seasoning is subtle and the flavor

superb. Serves 4 to 6. Berniece Williams

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