Don't Forget Your Veggies!

HONEY-GLAZED CARROTS

From Andrena Seawood of Heathsville

Ingredients:

Directions: In saucepan, combine water and salt. Add carrots, cover and cook on medium heat until carrots are tender (8-12 minutes). Drain; add rest of ingredients and cook over low heat until well glazed, stirring constantly.

ROASTED ASPARAGUS

From Melissa Hildebrand

of Broadway

Ingredients:

Directions: Stir together the first 8 ingredients in an 11x7-inch baking dish. Add asparagus and toss to coat. Bake covered at 375� for 35 minutes, turning asparagus once. Remove with a slotted spoon.

HOT ZUCCHINI SQUARES

From Ruthann Anderson of Virgilina

Ingredients:

Directions: Preheat oven to 350�.  In a large mixing bowl, mix zucchini, onion, parsley, oregano, salt, garlic and cheese. Stir in eggs and mix well. In a small bowl, combine flour, baking powder, seasoned salt and pepper; add melted margarine and oil. Mix well and add to zucchini mixture in large bowl.  Pour into a well-greased 13x9x2-inch baking pan or casserole. Bake at 350� for 25 minutes or until golden. Cut into squares and serve warm. (Serve as a side dish or cut into small squares and serve as hors d�oeuvres. Freezes well between layers of waxed paper.)

FESTIVE GREEN BEAN CASSEROLE

From Edna Patterson of Maurertown

Ingredients:

Directions: In a skillet, saut� red pepper and onion in butter until tender. Add soup, milk, Worcestershire sauce and stir until smooth. Stir in beans and water chesnuts. Transfer to an ungreased 11⁄2-qt. baking dish. Sprinkle with cheese and bake, uncovered at 350� for 15 minutes or until heated through. Makes 6-8 servings.

SWISS CORN BAKE

From Donna Lock of Jonesville

Ingredients:

Directions: Cook fresh corn in 1 cup boiling water for 3 minutes, or prepare frozen corn according to directions; drain well. Combine corn, milk, egg, onion, salt, pepper and 3⁄4 cup of the cheese. Mix well and pour into greased casserole dish. Toss bread crumbs with butter and remaining cheese. Sprinkle over corn mixture. Bake 25 to 30 minutes at 350�.

SQUASH-CHEESE CASSEROLE

From Sharon Kennedy of Spotsylvania

Ingredients:

Directions: Cook squash and onions in a small amount of water for 10 minutes, stirring frequently.  Drain and add 1 cup cheese; mix well and cool for 10 minutes. Add salt, pepper and eggs and mix well. Spoon into a greased casserole dish; sprinkle with remaining cheese. Bake at 350� for 20-25 minutes.

CUCUMBERS & SOUR CREAM

From Cecilia LaPlaca of Gainesville

Ingredients:

Directions: Peel cucumbers and slice into 1⁄4-inch slices. Add salt and let stand in refrigerator for at least an hour or longer. Drain liquid. (The salt will take some of the liquid out of the cucumbers.) Coat with sour cream. (Do not add sour cream until about an hour before serving so there will be no excess liquid.) Add more salt to taste. Garnish with dill, if desired.

CABBAGE CASSEROLE

From Madelyn Gattis of Clarksville

Ingredients:

Directions: Combine cornflakes with melted margarine and spread 2 cups on the bottom of a 9x13-inch baking dish. Add shredded cabbage. Mix the remaining ingredients except for the cheese and spoon over the cabbage. Spread the shredded cheese over the mixture and top with the remaining buttered cornflakes. Bake at 325� for 35 to 40 minutes or until it bubbles.

SHERRY CHERRY TOMATOES

From April Foubare of Manassas

Ingredients:

Directions: Preheat oven to 375�. Preheat a skillet over medium heat. Add olive oil, garlic and onions. Cook slowly on low heat, without browning, for 2-3 minutes; add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast in oven for 18-20 minutes.

TOMATO DUMPLINGS

From Ann Babel of Glen Allen

Ingredients:

Directions: For dumplings, mix gently the first 4 ingredients and set aside. Saut� green pepper and onion in oil. Blend in flour, adding a little water if necessary to make a smooth blend. Add tomatoes, celery leaves (or seeds), sugar, salt and pepper. Bring to a boil, stirring frequently. Reduce heat and simmer for 5 minutes, stirring occasionally. Drop dumplings into hot mixture, a teaspoonful at a time. Cook for 10 minutes; cover and cook another 10 minutes over low heat.