1 bag (16 ounces.) frozen broccoli, carrots & cauliflower
1 can cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon pepper
1 jar chopped pimento, drained
1 can Durkee French Fried Onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can Durkee onions. Pour into 1-quart casserole. Bake, covered, at 350 for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.

2 10-ounce packages frozen chopped spinach, thawed
1 cup cooked rice
1/4 cup sliced green onions
1 cup shredded Swiss cheese (4 ounces)
1 10-3/4 ounce can cream of mushroom soup
3 eggs, lightly beaten
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/4 cup soft breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

Drain spinach well, pressing between layers of paper towels. Combine spinach and next three ingredients in a large bowl; set aside. Combine mushroom soup and next five ingredients; add to spinach mixture, stirring well. Spoon into a lightly greased 8-inch square baking dish. Combine breadcrumbs, cheese and melted butter; sprinkle over spinach mixture. Bake at 325 for 30 minutes or until thoroughly heated. Let stand for 10 minutes before serving. Six servings. From February, 1995 Southern Living magazine.

3 10-ounce packages frozen chopped spinach, thawed
2 6-ounce packages Muenster cheese slices
1 small onion, finely chopped
1 cup reduced-fat cottage cheese
3 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/2 teaspoon pepper
Garnish: pimento strips, tomato wedges

Drain spinach well, pressing between layers of paper towels and set aside. Cut 2-3 cheese slices into small triangles and reserve for garnish. Cover bottom and sides of a lightly greased 9-inch pie plate with remaining Muenster slices, overlapping cheese as needed. Combine spinach, onion and next five ingredients; spoon into cheese-lined plate. Bake at 350 for 45 minutes or until set. Cool 10 minutes before serving. garnish with reserved cheese triangles and pimento strips, if desired. Makes 6-8 servings. NOTE: To bake pie in a 9-inch pie plate, assemble pie and place on baking sheet. Bake as directed. The baking sheet will catch any oil that might run over during baking. From February, 1995 Southern Living magazine.

2 10-ounce packages frozen chopped spinach
1/4 cup butter
1/2 cup finely chopped onion
1 14.5 ounce can artichoke hearts, drained and quartered
1 16 ounce carton sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese, divided

Cook spinach according to package directions; drain well, pressing between layers of paper towels; set aside. Melt butter in a large skillet over medium heat. Add onions; cook until tender. Gently stir in artichoke hearts and next three ingredients; stir in 1/4 cup Parmesan cheese. Spoon into a lightly greased 1-1/2 quart casserole; sprinkle with remaining cheese. Bake at 350 for 25-320 minutes. Six servings. From February, 1995 Southern Living magazine.

4 regular potatoes
1/2 pound Swiss cheese, sliced very thinly
1 medium onion, sliced thin
1 can chicken broth
1/4 cup dry bread crumbs
Parmesan cheese
Salt and pepper
Butter

Butter the bottom and sides of a glass casserole dish well. Layer the bottom with very thinly sliced potatoes, then the Swiss cheese, onion and salt and pepper. Pack each layer, repeating until almost to the top of the dish. Pour on chicken broth, but leave room for it to boil. Sprinkle on bread crumbs and Parmesan cheese. Cover and bake at 350 F until soft, usually 1 hour. Uncover toward the end to brown the top. Makes 6-8 servings.

1 tablespoon olive oil
2 large onions (about 1-1/2 pounds) each cut in half, then thinly sliced
1 cup heavy or whipping cream
2 tablespoons cornstarch
1 can (14-1/2 ozs.) chicken broth
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme
2 pounds red potatoes, cut into 3/4 inch chunks
1 medium celery root (about 1-1/4 pounds) peeled and cut into 3/4 inch chunks
1 pound parsnips, peeled and cut into 3/4 inch chunks

In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onions and cook 25-30 minutes or until onions are dark brown and tender, stirring occasionally. In small bowl, with wire whisk, mix cream and cornstarch until blended. Stir cream mixture, broth, salt, pepper, and thyme into onions in skillet; heat to boiling over medium high heat, stirring frequently. Boil 1 minute, stirring. Preheat oven to 375. In large bowl, toss potatoes, celery root and parsnips with onion mixture until evenly mixed. Transfer to shallow 3-1/2 quart baking dish. Cover with foil and bake 45 minutes. Remove cover and bake 15 or 20 minutes longer or until vegetables are fork tender and top is lightly browned. Makes 14 side servings. Excellent with roast turkey. Can be made ahead, covered and refrigerated. Reheat, covered, in microwave oven until hot or in 350 oven for 50 minutes.

Each serving has about 180 calories; 3 g protein; 26 g carbohydrate; 8 g total fat (4 g saturated); 4 g fiber; 24 mg cholesterol; 285 mg sodium. From November 2000 Good Housekeeping magazine.

2 medium-size onions, chopped
2 cloves garlic, minced or pressed
2 teaspoons salad oil
2 cans (15 ounces each) pinto or other beans
2 tablespoons cider vinegar
1/8 teaspoon ground red pepper (cayenne)
Salt
Cumin, to taste

In wide nonstick frying pan, combine onions, garlic, oil and 1 tablespoon water. Cook over medium heat, stirring often, until mixture is deep golden (20-30 minutes). If onions stick to pan bottom or pan appears dry, add a little more water, one tablespoon at a time. Drain beans, reserving 1/2 cup of the liquid from cans. Add beans to pan with 1/2 cup reserved liquid, vinegar, and red pepper. Coarsely mash beans with a spoon. Season to taste with salt and cumin, if desired. Heat until steaming.

2 tablespoons olive oil
2 medium red onions, sliced
1 medium head red cabbage (about 2-1/2 pounds), cored and cut into 1/4 inch slices
2 Golden Delicious apples, peeled, cored, and cut into 3/4 inch chunks
1 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon caraway seeds
1/4 teaspoon coarsely ground black pepper
3 tablespoons cider vinegar

In nonstick 5-6 quart Dutch oven or saucepot, heat oil over medium-high heat until hot. Add onions and cook 10-12 minutes or until tender and lightly browned, stirring occasionally. Gradually add cabbage, stirring, until slightly wilted. Cook cabbage 6 minutes or until tender-crisp, stirring occasionally. Stir in apples, sugar, salt, caraway seeks and pepper, and cook minutes longer or just until cabbage is tender. Stir in vinegar.

Each serving: about 65 calories; 1 g protein; 11 g carbohydrates; 3 g total fat (0 g saturated fat); 3 g fiber; 0 mg cholesterol; 305 mg sodium. From Good Housekeeping magazine, November 2000.

Do-ahead tip: After completing recipe, transfer cabbage mixture to shallow 2-quart microwave or oven-safe baking dish or casserole. Cover and refrigerate up to 1 day. Reheat, covered, 5 minutes in microwave until hot, or 40 minutes in 350 oven. Excellent with roast turkey.

Wash and scrub potatoes. Slice thinly and place in a large pan with a little water on bottom. Summer until almost tender. In another pan, fry onions in oil or butter until tender. Remove onions from pan. In that same pan thicken oil or butter with 3 tablespoons flour and 4 envelopes broth mix.

Assemble: Potato skins, layer of onions, layer of sauce, sprinkle of garlic powder, pepper. Repeat layers until ingredients are used up. Bake about 40 minutes at 350, uncovered. Recipe from Auntie Eva Stashenko.

Prepare rice according to basic recipe directions, substituting mild picante sauce for one-third of the water. Stir in sliced ripe olives and sprinkle with chopped cilantro or parsley.