8-10 medium sized potatoes
1 8 oz. package cream cheese
1/4 cup sour cream
Salt
Butter
Paprika

Pare potatoes and boil until tender. Beat softened cream cheese and sour cream at medium speed on electric mixer until well blended. Add hot potatoes, gradually beating until light and fluffy. Season to taste with salt. Spoon into buttered 2 quart casserole. Brush the top with softened butter and sprinkle lightly with paprika. Brown in a 350 oven for 30 minutes. This recipe is good for company dinner because it can be prepared ahead of time and then reheated just before serving time.

2 tablespoons low-sodium soy sauce
2 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon sugar
Vegetable cooking spray
1/2 teaspoon vegetable oil
1/2 teaspoon crushed red pepper
1/2 teaspoon peeled, minced gingerroot
2 cloves garlic, minced
5-1.2 cups coarsely chopped fresh broccoli
1 teaspoon sesame seeds, toasted

Combine first four ingredients in a small bowl; stir well and set aside. Coat a wok or large nonstick skillet with cooking spray; add oil. Place over medium-high heat (375) until hot. Add crushed red pepper, gingerroot and garlic; stir-fry 30 seconds. Add broccoli; stir fry 1 minute. Add soy sauce mixture to broccoli, stir well. Cover and cook 2 minutes or until broccoli is crisp-tender. Transfer mixture to a serving bowl; sprinkle with toasted sesame seeds. Yield 8 servings (30 calories and 24 percent fat per 1/2 cup serving). From The Healthy Heart Cookbook, Oxmoor House, 1992.

2 pounds small white onions
4 tablespoons (1/2 stick) butter or margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon ground cloves
2 cups light cream
1/4 cup chopped parsley

Peel onions (you can do it quickly if you cover onions with boiling water for several minutes, then drain). Cook in boiling salted water for 20 minutes or just until tender; drain and keep warm.
Melt butter or margarine in a small pan; stir in flour, salt and cloves. Cook, stirring constantly, just until bubbly. Stir in cream, continue cooking until sauce thickens and bubbles, 3 minutes.
Spoon cooked onions into heated vegetable dish; pour sauce over and sprinkle with chopped parsley.

2 tablespoons margarine
2 cups sliced Vidalia onion
6 hard-boiled eggs, sliced
6 oz. American cheese, grated (1-1/2 cups)
1 10-1/2 oz. can condensed cream of chicken soup
3/4 cup milk
1/4 tsp. mustard
Salt and pepper to taste
6 slices French bread, cut 1/2 inch thick and buttered

In skillet, melt butter. Add onion; cook until tender on medium heat. Spread onion in bottom of 10 x 6 x 1-1/2 inch baking dish. Top with eggs. Sprinkle with cheese.

In saucepan, combine soup, milk, mustard; heat and stir until smooth. Pour over casserole, being sure some goes to the bottom. Place bread slices on top, overlapping a little. Bake in moderate oven (350) for 35 minutes or until hot. Broil and few minutes to brown bread. Serves 6.

2 cups cooked rice
2 eggs, beaten
1 cup milk
1 4 oz. can Old El Paso chopped green chili
1 cup finely chopped parsley
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 cups grated cheese
1/2 cup melted butter

Combine all ingredients and pour into a 9 x 13 baking dish. Bake uncovered at 350 for 30 minutes. Uncover and bake 10 minutes longer. Serves 10.

9 cups assorted vegetables (red and green pepper strips, carrot and celery sticks, red onion wedges, fresh or frozen cauliflower and broccoli florets, fresh or frozen whole green beans, artichoke hearts, etc.)
3 cloves garlic, minced
1/2 cup corn oil
1/2 cup cider vinegar
1/2 cup water
1 teaspoon salt
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon freshly ground black pepper
1 cup drained, pitted ripe olives (optional)
In large skillet or Dutch oven, combine all ingredients except olives. Bring to boil. Reduce heat, cover, simmer 5 minutes or until vegetables are tender crisp. Cool slightly. Add olives. Transfer to a bowl or storage container. Cover. Chill 6 hours or overnight. Makes about 9 cups.

Sweet and all-purpose potatoes are separately mashed with light cream cheese, then swirled together for a beautiful holiday side dish. These made be prepared then put into a casserole dish and refrigerated up to 2 days. To reheat, see recipe.

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
Salt
2 pounds all-purpose potatoes, peeled and cut into 1-inch chunks
1 package (8 ozs.) light cream cheese, cut up
1/4 teaspoon coarsely ground black pepper

In 3 or 4 quart saucepan, place sweet potatoes and 1/2 teaspoon salt and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are fork tender. Reserve 1/4 cup sweet potato cooking water. Drain potatoes.

Meanwhile, in another 3 or 4 quart saucepan, place all purpose potatoes, 1/2 teaspoon salt, and enough water to cover; heat to boiling over high heat; reduce heat to low; cover and simmer 10 minutes or until potatoes are fork tender. Reserve 1/3 cup potato cooking water. Drain potatoes. In large bowl, with mixer at medium speed, beat hot all purpose potatoes, half cream cheese, 3/4 teaspoon salt and 1/4 teaspoon pepper, and reserved 1/3 cup potato cooking water until smooth. In another large bowl, with mixer at medium speed, beat hot sweet potatoes, remaining cream cheese, 1/4 teaspoon salt, 1/8 teaspoon pepper and reserved 1/4 cup potato cooking water until smooth. In shallow 2-1/2 quart microwave or oven safe baking dish, alternately dollop sweet-potato mixture and all purpose potato mixture by cupfuls into baking dish. With tip of knife, cut and twist through mixtures to create marbled design. Bake in preheated 350 oven covered, 40 minutes or until hot. Or heat 8 minutes on high in microwave. Each serving has about 180 calories; 4 g protein; 31 g carbohydrate; 5 g total fat (3 g saturated); 3 g fiber; 14 mg cholesterol; 425 mg sodium. From November 2000 Good Housekeeping magazine.

1/4 cup oil
1 onion, chopped
1 green pepper, chopped
4 small zucchini
1/2 pound mushrooms
8 oz. can Hunts tomato sauce

Sauté onion, green pepper and zucchini in oil. Place in casserole dish. Drain mushrooms. Mix sauce with mushroom juice. Sprinkle in salt, pepper and garlic salt to taste. Pour over vegetables in casserole dish and top with bread crumbs and Parmesan cheese. Bake 1 hour at 350.

2 one-pound cans green beans, drained (or use frozen)
3/4 cup milk
1 can condensed cream of mushroom soup
1/8 teaspoon black pepper
1 can Durkee O&C French Fried Onions

Combine milk, soup and pepper. Pour over great beans. Add 1/2 can onions. Pour into a 1-1/2 quart greased casserole dish. Bake at 350 for 20 minutes. Garnish with remaining onions. Bake 5 minutes longer. Makes 6 servings.

4 large green tomatoes (about 2 pounds)
1/4 cup sugar
3/4 cup all purpose flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons bacon drippings
6 tablespoons vegetable oil

Remove and discard a thin slice from tops and bottoms of tomatoes; cut tomatoes into 1/4 inch thick slices. Layer tomato slices in a small, deep dish, sprinkling each layer with sugar; let stand one hour. Drain tomato slices, reserving sugar liquid. Combine flour, salt and pepper in a shallow dish; dredge tomato slices in mixture. Heat 1 tablespoon bacon drippings and 2 tablespoons oil in a large cast-iron skillet over medium to high heat until hot; add about one-third of tomato slices. Cook 2-3 minutes on each side until golden. Drain on paper towels. Repeat procedure twice with remaining tomato slices, bacon drippings, and oil. Drain off pan drippings, reserving 1 tablespoon in skillet. Stir reserved sugar liquid until sugar dissolves. Add to drippings in skillet; bring to boil. Cook over medium heat, stirring constantly, 1 minute or until slightly thickened. Place fried tomatoes on a serving platter and drizzle with sugar mixture. Serve immediately. Makes 4-6 servings. From July, 1995 Southern Living magazine.