Corn casserole tasty serving of vegetables

Have you had your vegetables today? Maybe you drank them in a vegetable juice as you hurried out in the morning to the work place or you may plant to include them in your supper menu. Vegetables can supply fiber as well as in vitamins and minerals to your diet. This corn casserole or pudding is a tasty way to get your vegetable for a meal. This is a bit different from the usual since it has a cinnamon and sugar topping, just enough to give it a different taste, so just omit it if you wish.

Corn Casserole 2 (15 ounce) cans cream-style corn 2 (10 ounce) packages frozen corn niblets

1/2 cup flour 1 teaspoon salt 4 eggs, beaten

1/2 cup (1 stick) butter, melted 2 tablespoons sugar

3/4 teaspoon cinnamon 1 cup cream or half and half

1/4 teaspoon pepper

Defrost frozen corn niblets and combine in a bowl with the cream-style corn, flour, salt, beaten eggs, melted butter, pepper and cream. Mix well and pour mixture into a buttered casserole (9x12x2-inches) and bake, uncovered at 350 F for 35 minutes. Remove from the oven and sprinkle the mixture of sugar and cinnamon on the top; return to the oven and bake for 30 minutes more, still uncovered. Serves 6 to 8. This is a good dish to tote to a pot luck or covered dish meal.

This salad can be prepared in the morning so that the vegetables can marinate in the dressing during the day. The marinade may be used as the dressing for the salad greens, if used or for another day on greens.

Marinated Salad 2 cups broccoli flowerets 1 cup carrots, cut in 1/2-inch diagonal pieces 1 medium green pepper cut into strips 1 medium zuchini, sliced 1 1/2 cups V8 vegetable juice 1/3 cup red vinegar 2 tablespoons Dijon-style mustard

1/2 teaspoon dried basil leaves, crushed 2 cups ( 1/2 pound) sliced mushrooms

In 4-quart saucepan over high heat, in boiling water, cook broccoli flowerets and carrots 3 minutes. Add green pepper and zucchini; cook 3 minutes more or until vegetables are tender-crisp. Drain. To prepare marinade. In small bowl, stir together V8 juice, vinegar, mustard and basil. Arrange all drained vegetables in a shallow 9×12 dish; pour marinade over all. Cover; refrigerate until serving time, at least 6 hours, stirring occasionally. Serve as a salad. Baked potatoes and pork chops will make a good menu. Add some apple sauce to serve with the chops and a chocolate cake for dessert.

A conversation piece may accompany this orange salad sandwich, such as “Who ever heard of orange and chicken going together?” Recall the prize winning recipe of years ago that combined an orange sauce over baked chicken for a delicious dish. Although this recipe did not include butter or margarine spread on the bread, it does aid in keeping the sandwich moist and holds the bread together, and it does add flavor.

Orange Chicken Salad 1 package (3 ounces) cream cheese, softened

1/4 cup chopped celery

1/4 cup sliced almonds, toasted 2 tablespoons mayonnaise or salad dressing 1 teaspoon grated (fresh) orange peel 1 cup chopped cooked chicken 2 navel oranges, peeled, cut 8 slices whole wheat bread Lettuce

Cut orange pieces into bite-size pieces; drain. In bowl, combine cream cheese, celery, almonds, mayonnaise and orange peel; stir in chicken and orange pieces. Spread 4 slices of bread with chicken mixture; top with lettuce and remaining bread. Makes 4 sandwiches.

An orange coconut refrigerator cookie will be a change from the usual molasses, chocolate or oatmeal cookies. This cookie dough can be refrigerated up to one week or frozen up to three months when wrapped in freezer wrap.

Orange Coconut Cookies

1/2 cup (1 stick) butter

1/2 cup firmly packed light brown sugar

3/4 cup granulated sugar 1 egg 2 teaspoons grated orange peel 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 2 teaspoons baking powder

1/4 teaspoon salt 1/3 flaked coconut

Cream butter. Gradually add sugars and continue beating until blend. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On lightly floured surface, form into rolls 1 1/2 inches in diameter. Wrap in waxed paper. Chill several hours or overnight. Preheat oven to 400. Cut rolls into 1/8-inch slices and place on lightly greased cookie sheets. Bake 5 to 6 minutes. Remove to wire rack to cool. Store in tightly closed containers.