Spinach With Bacon

1 slice bacon, cut up
1 small onion, thinly sliced
1 pound spinach
1/4 teaspoon salt
Dash of pepper

Cook and stir bacon and onion in 10-inch skillet until
bacon is crisp. Add about half of the spinach, the salt
and pepper. Cover and cook over medium heat 2 minutes.
Add remaining spinach. Cover and cook, stirring
occasionally, until spinach is tender, 3 to 10 minutes.
3 or 4 Servings



Kay's Tip: Substitue 1 pound Swiss Chard for the
spinach. It is delicious!

Candied Sweet Potatoes

6 medium sweet potatoes
1 cup firmly packed light brown sugar
1 teaspoon salt
1/4 cup butter or margarine
1/4 cup water

Parboil potatoes 15 minutes, peel and cut in half lengthwise. Place in buttered baking dish. Combine sugar, salt, butter and water in saucepan. Boil 3 minutes. Pour syrup over potatoes. Bake in moderate oven 350 degrees, 1 to 1 1/4 hours. Baste occasionally.
6 SERVINGS

Easy Glazed Carrots

2 cans (15 ounces each) sliced carrots, drained
1/3 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon grated orange peel (optional)
2 tablespoons margarine or butter

Cook and stir brown sugar, salt and orange peel in margarine in 12-inch skillet until bubbly.

Add drained carrots; cook over low heat, stirring occasionally, until carrots are glazed and heated through, about 5 minutes.
4 SERVINGS

Mashed Turnips

1 pound Turnips diced
3 tablespoons butter
1 teaspoon salt
1/3 cup hot milk or cream

Steam turnips 15 to 20 minutes. Drain well. Mash with a potato masher. Add the butter, salt, and hot milk or cream. Beat with a fork or heavy whisk until the turnips are creamy. To help fluff the turnips cover the pan after they are mashed and place over very low heat about 5 minutes.
4 SERVINGS

Kay's Tip: One pound of turnips will yield about 2 cups cooked.

Bean-Mushroom Medley

8 ounces fresh green beans, cut into 1-inch pieces (about 1 1/2 cups)
2 fresh medium carrots, cut crosswise into halves, then into 3/8-inch strips
1 medium onion, cut into 1/4-inch slices
8 ounces fresh mushrooms, cut into 1/4-inch slices (about 3 cups)
1/4 cup margarine or butter
1 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon white pepper

Heat 1 inch water to boiling in 2-quart saucepan. Add beans and carrots. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until almost tender, about 12 minutes; drain.

Cook and stir onion and mushrooms in margarine or butter in 10-inch skillet over medium heat until almost tender, about 5 minutes; reduce heat. Cover and cook 3 minutes.

Stir in beans, carrots, salt, garlic salt and white pepper. Cover and cook over medium heat 5 minutes.
5 or 6 SERVINGS

Creamy Scalloped Potatoes

2 pounds potatoes (about 6 medium)
3 tablespoons margarine or butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon margarine or butter

Prepare potatoes for boiling; cut into enough thin slices to measure about 4 cups.

Heat 3 tablespoons margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring contantly. Boil and stir 1 minute.

Arrange potatoes in greased 2-quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tablespoon margarine. Cover and cook in 325 degree oven 40 minutes or in 350 degree oven 30 minutes. Uncover and cook until potatoes are tender, 60 to 70 minutes longer. Let stand 5 to 10 minutes before serving.
6 SERVINGS

Zucchini-Pepper Skillet

1 pound zucchini (about 4 small)
1 onion, thinly sliced
1 small green pepper, chopped
2 tablespoons vegetable oil
1 clove garlic, crushed
1 teaspoon pepper
2 tomatoes, cut into wedges

Prepare zucchini-cut into 1/4-inch slices. Cook and stir zucchini, onion, green pepper, oil, garlic, salt and pepper in 10-inch skillet until heated through. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.

Add tomatoes. Cover and cook over low heat just until tomatoes are heated through, about 3 minutes. Sprinkle with snipped parsley and grated Parmesan cheese if desired.
4 SERVINGS

Yellow Squash Slillet: Substitute 1 pound yellow summer squash (about 2 medium) for the zucchini and 1 teaspoon ground ginger for the garlic, omit pepper.