1 pound of fresh green beans
About 1 cup all-purpose flour
2 eggs, well beaten
about 1 teas, salt
About 1 cup finely ground cracker crumbs
Oil
Tarter sauce or catsup

Remove ends from beans and wash carefully. Roll the damp beans in flour, then in beaten eggs to which salt has been added. Roll in cracker crumbs.Beans maybe set aside until ready to fry. Heat 2 inches oil very hot in deep pan. Place a handful of beans in wire basket and drop into hot oil; fry until golden brown, 1 or 2 minutes. Drain on absorbent paper; serve hot with tartersauce or catsup. Yield: about 6 servings.

Fried Green Tomatoes

2 large green tomatoes
Italian Bread crumbs
flour
1 beaten egg
2 T. milk
Salt & pepper

Slice green tomatoes thin. Beat egg with milk. Salt and pepper green tomatoes to taste. Dip green tomatoes one at a time into egg mixture then immediately into flour, dip floured tomato into egg again then coat with Italian bread crumbs. Fry in shallow pan of oil till golden brown on one side then turn to brown on the other side.

Greek Green Beans

2 pounds fresh green beans
1/3 cup olive oil
1/3 cup butter
2 medium onions, thinly sliced
1 can (16ounces) tomatoes
2 tablespoons tomato paste
1 cup water
1/2 cup chopped parsley
1 teaspoon sugar
Salt and pepper

Wash and cut green beans; drain. In a saucepan, heat olive oil and butter; saute onion until soft. Add tomatoes, tomato paste, water, parsley, sugar, salt and pepper; bring to boil. Add green beans, cover and cook over medium heat until beans are tender.

Note: Sliced carrots and/or potatoes may be added with the beans.

Baked Brown Sugar Squash

2 medium acorn squash, halved and seeded
1/4 cup butter
1/2 cup brown sugar
1 tsp. ground cinnamon

Place squash in 11x7-inch baking dish. Dot 1 tbsp. butter in each squash half.  Evenly sprinkle brown sugar and cinnamon in squash halves.  Add enough water to baking dish to just cover the bottom of the pan; cover with aluminum foil.  Bake at 350º for 1 hour, until squash is tender. Serve with additional brown sugar if desired.  Yield: 4 servings.

Baked Butternut Squash

1 large butternut squash
1/4 tsp cinnamon
1/4 tsp nutmeg
1/3 C brown sugar
1/2 C melted butter
2 tsp lemon juice

Cut squash into 3/4" cubes (remove all seeds and fibers).   Put squash in casserole dish, sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake at 375 degrees, for 45minutes (uncovered) or until tender.

Gingered Snow Peas

1 pound fresh snow peas
2 teaspoons vegetable oil
1 garlic clove -- minced
1 teaspoon grated ginger
2 tablespoons dry sherry

Clean snow peas; trimming if necessary.   In large skillet, heat the oil over medium heat; stir in snow peas, garlic, and ginger. Sauté for 1-2 minutes, until peas are tender. Toss with sherry and serve immediately.

Broccoli Salad

Place these ingredients into a large bowl:
2 heads broccoli, chopped into bite sized florets
1 med. red onion, thinly sliced
10 slices of bacon, cooked crisp, drained and crumbled
1/2 c. chopped pecans

Dressing:
In a small bowl, dissolve:
1/4 c. Splenda into
2 T white wine vinegar
add and whisk in:
1C. of mayonnaise

Pour dressing over ingredients in the large bowl, and toss to combine.
Refrigerate 3 hours, or overnight before serving. Yummy dish to pass at a picnic that even the "normals" appreciate.

Spinach Patties

10oz frozen spinach, thawed, squeezed to drain
3/4 cup dry cottage cheese
1/2 cup finely crushed pork rinds
1/2 cup grated parmesan cheese
1/4 cup mayo
2 eggs, beaten
1/4 tsp salt
1/8 tsp pepper
2 tbsp olive oil
1/2 cup shredded swiss cheese

In medium bowl, combine all ingredients except oil and cheese, mix well. Using about 1/3 cup, shape mixture into 6 patties. In large skillet over med. heat, heat oil then cook patties about 5 minutes on each side or until brown. Top with Swiss cheese. Serve immediately.   Serves 6

Cabbage Rolls

Boiling salted water
12 Large cabbage leaves (more or less)
2 lb. Ground beef
2 t. Salt
1 t. Garlic powder
2 Eggs beaten
1/2 t. Black pepper
1 Medium onion diced finely
1 c. Canned beef broth
1 c. Tomato sauce
4 dollops Sour cream

Place the cabbage leaves in the boiling water until wilted. Cool the cabbage leaves in cold water. Mix thoroughly the meats, eggs, seasonings,  and onion.
Use one cabbage leaf per roll. Place the leaf on a cutting board and cut the ribs in order to make the leaf lie flat. Fill each leaf with about 3 oz. of the meat mixture in the center. Roll up each leaf, tucking in the ends or using a toothpick to keep them from unrolling.  Place the rolls seam side down on a plate in preparation for cooking.    Bring the beef broth and the tomato sauce to a rolling boil. Place the cabbage rolls in the liquid one at a time, carefully in order to maintain them as rolls. Cover and bring to a boil again. Reduce the
heat and simmer 30 minutes. Serve with the sauce and a dollop of sour
cream.  Makes about 4 servings.

Cauliflower Casserole

2 heads cauliflower
2/3 lb bacon
1 bunch green onion
1 cup sour cream
1/2 stick butter
1 clove minced garlic
salt and white pepper to taste
2 cups grated cheddar, divided

Cut up the cauliflower and steam/boil until soft. While the cauliflower is cooking, cut the bacon up into small pieces and fry. Then chop the onion up fairly fine, including the green portion.

When the cauliflower is soft, drain well. Add the butter and sour cream. Use a mixer to mash the cauliflower until creamy. Add the bacon bits, green onion, garlic, salt, pepper, and 1 1/2 cups of grated cheddar. Mix well and pour into large casserole dish. Top with remaining 1/2 cup of cheese.

Cauliflower Souffle

2 cups steamed cauliflower, mashed
2 beaten eggs
1 cup whole ricotta cheese
1/4 cup grated cheddar cheese
1/4 cup parmesan cheese
few dashes nutmeg
dash of cloves
salt & pepper to taste
onion or garlic powder to taste

Mix all ingredients together. Bake at 350 for 20 mins or until bubbly brown.

Fried Green Beans and Bacon

5 slices bacon
1 10oz pkg frozen green beans
1/4 small onion chopped
fresh garlic chopped to taste

Cut bacon into strips and saute 'till slightly browned. Microwave beans for a minute or two to defrost. Add onion, garlic and beans, and saute 'till beans are done , slightly browned, and bacon is nearly crisp. You can add a splash of
Tabasco, if desired.

Squash/Sausage Casserole

4-5 yellow summer squash, sliced thin
1 - lb mild ground sausage
1 med onion, chopped
2 - Tbsp butter
1 - 8 oz sour cream
2 - eggs, beaten
1 1/2 cup cheddar cheese

Brown sausage, drain, reserving the drippings. In the drippings, saute the squash and onions, adding 2 tbsp of butter. You may need to add a little water at this point to make sure the veggies get nice and soft. When veggies are done, combine all ingredients except 1/2 cup cheese in a casserole dish. Bake @ 350 degrees for 30-40 minutes, topping with remaining cheese just before its done. Approximatly 8 large servings.

Spinach Pudding

2 10 oz pkgs. Frozen spinach (or Swiss chard), cooked and drained well
2 c. cottage cheese
1 tsp. salt
2 eggs
1/3 c. Parmesan cheese

Mix everything together until well blended. Pour into casserole and bake about 30 minutes in 350-degree oven. Serve with more Parmesan cheese sprinkled on top.

Zucchini & Shrimp Casserole

3-4 c. shredded zucchini
1 1/2 c. shredded Swiss cheese
1/2 lb. shrimp, cooked, peeled, DE-veined, cut in bit size pieces
4 eggs
1 c. heavy cream
1/8 t tarragon
Pepper

Spray casserole with Pam. Press zucchini on bottom and up sides of
casserole.. Spread shrimp over zucchini. In bowl, beat together eggs,
cream, tarragon. Add cheese and pepper. Pour into casserole. Bake 350°
for 40 minutes until set. Serves 4 - 6 gm carbs/serving.

Variations -- add pimento, finely diced green pepper, or sliced
mushrooms.

Zucchini and Sausage Casserole

2 lbs zucchini or yellow squash. coarsely grated
3/4 lb sage sausage
3/4 lb hot sausage
1 onion, chopped
2 garlic cloves, chopped
1 c heavy cream
1 c crushed pork rinds
5 large eggs, lightly beaten
2 1/2 to 3 1/2 c grated Cheddar cheese (divided use)
2 c chopped pecans (or macadamias)
Salt, pepper, hot sauce to taste

Preheat oven to 350. Grease a wide, 2 qt baking dish or spray with cooking spray. Put zucchini in colander to drain for about 30 mins or wrap in a clean dish towel and gently squeeze to remove excess liquid. Put zucchini in large mixing bowl. Heat lg. skillet and add sausages. Break up into small pices while cooking. Stir until slightly browned. Pour off all but 3 tablespoons of grease. Add onions and cook until soft, about 5 mins. Stir in garlic and cook one more minute. Combine sausage and onion with zucchini in bowl. Stir in cream, pork rinds, eggs, 2-3 cups of cheese (reserve 1/2 c) and pecans. Add salt, pepper and hot sauce. Pour mixture into baking dish. For Topping: combine 6 tbls melted butter and 3/4 c chopped pecans. Sprinkle over top of
casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with remaining 1/2 c Cheddar cheese and return to oven just until cheese is melted and lightly browned.   Serves 6

Zucchini with Two Cheeses

3 tablespoons salad oil
6 medium-size zucchini (about 1½ lbs. total), coarsely shredded (5 to 6 cups)
4 large cloves garlic, minced or pressed
1/4 cup chopped parsley
1/2 cup butter or margarine, divided equally
1/2 cup half-and-half or cream
1/2 cup grated Parmesan cheese
1 1/2 cups (6 oz.) shredded jack cheese
Salt and freshly ground pepper
**1 Large Spaghetti Squash, pierced several times to allow steam to escape.

Bake Spaghetti Squash at 350 for 45 minutes to 1 hour. Slice in half lengthwise, scoop out dark yellow strands and seeds. Take a pasta fork, or regular fork, and separate strands. Put in microwave safe dish.

Heat oil in a wide frying pan over high heat. Add zucchini and all but a bit of the garlic; cook, stirring, just until zucchini is tender-crisp to bite (3 to 4 minutes). Reduce heat to low.

To zucchini mixture, add parsley,1/4 c butter, and half-and-half; stir lightly until butter is melted. Add 1/4 c butter and a small portion of the fresh garlic to spaghetti squash,and toss lightly, then zap spaghetti squash until hot. Add spaghetti squash to zucchini mixture,then Parmesan cheese, and jack cheese. Mix lightly, using 2 forks. Season to taste with salt and pepper.
Makes 4 servings.     

** You can use Linguine also