1		lb. ground beef
1/2		medium onion, chopped
1		medium tomato, chopped
3		small zucchini, sliced
1-1/2		tsp. salt
		Dash pepper
3		slices Velveeta cheese

Fry ground beef and onion. Drain. Stir in tomato, zucchini and seasonings. Simmer until zucchini is tender. Stir in cheese; cover until melted. Yields 6 to 8 servings. Mary E. Miller, Clark, Mo.
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Cucumber Dish

2		medium cucumbers, peeled and sliced 1/8-inch thick
1		medium onion, sliced thin andseparated into rings
Dressing:
3/4		cup Miracle Whip
2		tsp. vinegar
1/2		cup sugar
		Pinch of salt

Mix cucumbers and onion. Mix dressing ingredients and pour over all. Chill 1 hour in refrigerator before serving. Yields 4 to 6 servings. Marie Noyes, Atlanta, Mo.
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Creamed Carrots

1		tbls. margarine
2		tbls. onion, finely diced
2		tbls. fresh basil, snipped
1		tbls. all purpose flour
2/3		cup milk
1		lb. carrots, sliced, cooked and drained
1/2		tsp. salt
1/2		tsp. black pepper

Melt margarine in a skillet. Add onion and basil. Saute until the onion is soft but not brown. Add flour, stirring while gradually adding the milk. Simmer, and stir well until the sauce thickens. Add salt and pepper. Pour over carrots and serve hot. Yields 6 to 8 servings. Idell Donze, Shalimar, Fla.
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Ratatouille

1		small eggplant
1		zucchini
2		green peppers
1/4		cup vegetable oil
1		(16 oz.) can whole tomatoes or 3 fresh tomatoes
1/4		cup vinegar
1		(1-1/2 oz.) envelope spaghetti sauce mix

Cut peeled eggplant and zucchini in 1-inch cubes. Cut peppers into 1-inch squares. In a large, covered skillet cook eggplant, zucchini and peppers in oil over medium heat for 15 minutes. Stir in tomatoes, vinegar, and spaghetti sauce mix. Cover and simmer for 15 to 20 minutes longer or until vegetables reach desired tenderness. Yields 6 to 8 servings. Mary Gingerich, Clark, Mo.
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Garden Salad

8		cups cabbage, shredded
2		carrots, shredded
1		red or green pepper, finely chopped
1/2		cup onion, finely chopped
Dressing:
1		envelope gelatin
1/4		cup cold water
2/3		cup sugar
2/3		cup vinegar
2		tsp. celery seed
1/2		tsp. salt
1/4		tsp. black pepper
2/3		cup salad oil

Mix together cabbage, carrots, pepper and onion. Set aside. Combine gelatin and cold water; set aside. Mix together sugar, vinegar, celery seed, salt and black pepper in a pan. Bring to a boil and add gelatin mixture; cool until slightly thickened. Gradually whip in salad oil. Drain shredded vegetables and pour mixed dressing over the vegetables. Chill before serving. Yields 12 to 14 servings. Eli J. Miller, Clark, Mo.
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Crunchy Garden Fresh Salad

1		head cauliflower
1		head broccoli
1		large onion, finely chopped
1/2		cup celery, sliced
1/4		cup green pepper, diced
Dressing:
1		cup dairy cream
1		cup mayonnaise
2		tbls. sugar
2		tbls. vinegar
4		drops Worcestershire sauce
4		drops Tabasco sauce
		Dash of salt, pepper, and paprika

Salad: Slice tender stem portions of cauliflower and broccoli. Break the florets into bite-sized pieces. Dressing: Add all ingredients and mix well. Combine all vegetables in a large salad bowl and toss with the dressing to coat all well. Dust with paprika. Chill overnight. Yields 6 to 8 servings. Josephine Steinman, Argyle, Mo.
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Vegetable Pizza

1		(8 oz.) can crescent rolls
1		(8 oz.) pkg. cream cheese
1		cup mayonnaise
1		tsp. dill
2		tsp. onion powder
1		tsp. garlic powder
1/2		cup chicken, cooked, finely cubed
		Carrots, chopped
		Broccoli, chopped
		Tomato, chopped
		Mushrooms, chopped
		Black olives, chopped
		Cheddar cheese, grated

Unroll crescent rolls flat and lay on cookie sheet, pushing seams together. Bake 10 minutes at 375 degrees, until light brown. Cool. Mix cream cheese, mayonnaise, dill, onion powder and garlic powder; spread on top of cooled crust. Top with chicken, vegetables and grated cheese. Any garden vegetables can be substituted. Yields 10 to 15 servings. Jill Peters, Cape Girardeau, Mo.
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Tomato Gravy

4		tomatoes, medium
1/2		cup water
3		tbls. flour
1/2		tsp. salt
1/2		cup cream
2		cups milk
		Pinch baking soda

Peel tomatoes and chop. Put water and tomatoes in a saucepan and bring to a boil. Meanwhile, blend flour and salt with cream. Add milk and mix well. Put baking soda on a spoon. Add flour, cream and milk mixture all at once into the boiling tomatoes, stir using the spoon with the baking soda on it. Stir constantly until mixture boils and thickens. Serve over warm biscuits and fried potatoes. Yields 6 servings. Mrs. Elmer Gingerich, Moberly, Mo.
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Refrigerator Dill Pickles

12		(2-in.) whole pickling cucumbers, scrubbed
3		sprigs dill
2		cloves garlic
1/2		cup fresh lemon juice cold water

In a sterilized 10-quart jar, alternately layer 1/3 of the cucumbers, one sprig of the dill and one clove garlic. Repeat twice, ending with dill. Leave 1/4 inch headspace. Pour lemon juice over cucumbers. Fill the jar with cold water; seal. Store in the refrigerator for up to 6 weeks. Yields 1 quart. Marlo Bockting, Morrison, Mo.
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Vegetable Casserole

1/2		lb. seasoned sausage
2		cups green beans
2		cups tomatoes
1-1/2		cups carrots, sliced thin
2		cups celery, chopped
1/2		green pepper, cut in small pieces
1		medium onion, chopped
3		tbls. tapioca
1		tbls. sugar
		Salt and pepper to taste

Brown sausage; mix with vegetables in a casserole dish. Bake at 350 degrees for 2 hours or until carrots are tender. Yields 8 servings. Arlene Schmiedeskamp, Quincy, Il.
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