RED, WHITE AND BLUE EGGPLANT

Sherry Schneider of Smithfield

INGREDIENTS:

	4 oriental eggplants, capped and cut in 3⁄8-inch slices
	½ cup olive oil
	2 cups thinly sliced onion
	3 large ripe tomatoes, cut in ½-inch slices
	6 oz. mozzarella cheese, cut in ½-inch slices
	3 T chopped fresh basil or 2 t dried

DIRECTIONS: Spread eggplant in a cookie pan and spray with Pam. Bake at 425 degrees for 15 minutes and cool. Sauté onion in oil until slightly browned. Spread half the onions in a 6-X-9-inch glass dish. Starting at one end, arrange in alternating standing layers one slice of eggplant, two slices of tomato and a slice of cheese. Repeat, working down the dish until all fitted in. Top with basil and the remaining onions. Cover the dish tightly and bake at 375 degrees for 40 minutes. 

WILTED SPINACH

Joann Frazier Hensley of McGaheysville

INGREDIENTS:

	9-oz. pkg. fresh spinach, thoroughly washed
	2 T onion, chopped
	4 center-cut bacon strips, diced
	3 T vinegar
	1 t sugar
	1 medium apple, peeled and chopped
	1⁄3 cup sharp cheddar cheese, crumbled

DIRECTIONS: In a large bowl, combine the spinach and onion; set aside. Cook bacon in skillet until crisp. Remove to paper towels. In drippings, stir in vinegar and sugar. Bring to a boil. Add spinach mixture to skillet. Toss until it wilts. Remove from the heat. Fold in the chopped apple and cheese. Place in a bowl. Sprinkle with diced bacon. 

POTATO-VEGETABLE MEDLEY

Cindy Johnson of Mt. Jackson

INGREDIENTS:

	4 medium red potatoes, quartered
	4 medium carrots, halved lengthwise and quartered
	2 small onions, cut in 8 wedges each
	½ cup chicken broth
	2 t seasoned salt, divided
	2 medium zucchini, quartered and cut in 1-inch slices
	2 T fresh parsley, minced

DIRECTIONS:  In a greased, 2-quart baking dish, combine potatoes, carrots, onions, broth and 1 teaspoon seasoned salt. Cover and bake at 400 degrees for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley before serving. 

VEGGIE MAC

Wendy Lankford of Red Oak

INGREDIENTS:

	1 medium green pepper, chopped
	1 medium onion, chopped
	2 medium zucchini, chopped
	2 medium squash, chopped
	14-oz. can stewed tomatoes
	2 T parsley flakes
	2-3 cups cooked macaroni
	Salt and pepper to taste

DIRECTIONS: In large pot, sauté pepper and onion. Add zucchini and squash and cook until tender. Add tomatoes and parsley, then stir in macaroni and heat through, seasoning with salt and pepper.

PARMESAN-ROASTED ASPARAGUS

June Holt of Nathalie

INGREDIENTS:

	1 lb. fresh asparagus, trimmed and cut into thirds
	1 T grated or ¾ cup shredded Parmesan cheese
	2 t oil

DIRECTIONS: Preheat oven to 425 degrees. Combine asparagus, cheese and oil in a large baking pan. Toss to coat evenly and spread in a single layer. Bake 8 to 10 minutes or until asparagus is tender. Season to taste with black pepper, lemon wedges and white wine vinegar if desired. 

SPINACH-TOPPED TOMATOES

Janette Puckett of Haymarket

INGREDIENTS:

	10-oz. package frozen, chopped spinach
	1 t chicken bouillon granules
	3 large tomatoes, cut in half crosswise
	1 t salt
	½ cup melted butter
	1 large egg, lightly beaten
	1⁄3 cup finely chopped onion
	1 clove garlic, minced
	¼ t pepper
	1⁄3 cup fresh shredded Parmesan cheese plus additional for garnish
	1 cup commercial corn bread mix

DIRECTIONS: Cook spinach according to package directions, adding chicken bouillon to cooking water. Drain well. Sprinkle tomatoes with salt. Combine spinach with rest of the ingredients. Place tomatoes cut side up in baking dish. Top evenly with spinach mixture. Bake at 350 degrees for 15 minutes. Sprinkle with additional Parmesan cheese and bake 5 more minutes.

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