#1 POTATOES ROMANOFF

8 good sized potatoes                         
2&3/4 tsp salt

16 oz. sour cream                  
1/4 tsp pepper

1 bunch chopped gr onions               
paprika

1&3/4 cup grated Cheddar cheese

1/2 - 1 cup milk

Cook potatoes in jackets until tender.  Peel. 
Shred into large bowl.  Stir in sour cream,
1 cup cheese, onion, salt, pepper & milk.  
Turn into 2 quart buttered casserole & top
with remaining cheese.  Sprinkle with paprika.  
Cover & refrigerate several hours or overnight.  
Bake, uncovered, @ 350 for 30-40 min.

#2 OVEN ROASTED POTATOES

1 envelope onion soup mix

2 pounds all-purpose potatoes, cut in large chunks

1/3 cup olive or vegetable oil

Preheat oven to 450.  In large plastic bag, add all ingredients.
Close bag and shake until potatoes are evenly coated.  
Empty potatoes into shallow baking or roasting pan; discard bag.  
Bake, stirring occasionally, 40 min.
or until potatoes are tender and golden brown.

#3 ONION RINGS

3 large Bermuda onions      
2 large eggs, lightly beaten

2 cups buttermilk                  
2 cups flour

1 tsp baking soda                 
2 tsp salt

shortening for deep frying salt to taste

Peel, then slice onions into 1/2 inch slices and b
reak into individual rings.  Soak onions in a large bowl
filled with ice water for at least 1 hour until fully chilled.  
In mixing bowl, beat eggs with buttermilk.  
Stir in four, baking soda and salt.  
In deep fryer, heat shortening to 350.  
Remove onion rings from water and pat dry.  
Dip into buttermilk batter, letting excess drip off.  
Fry in hot fat, turning once, until golden brown. 
Drain on paper towels..  Salt to taste.

#4 SKILLET ZUCCHINI

Olive oil, butter, or margarine

2 or 3 zucchini                                       
1 medium onion

1 ripe tomato, peeled and cut in wedges

salt & pepper                                        
1 tsp oregano

Parmesan cheese

Melt 2-3 TBSP oil, butter, or margarine in skillet,
on medium heat.  Wash zucchini (do not peel) and
cut into slices.  Slice onion.  Place onion and zucchini
into skillet and saute, uncovered, stirring occasionally,
until beginning to brown.  Add tomato, salt, pepper and oregano.  
Cover & cook on low heat until tender (5-10 min.)  
Sprinkle with Parmesan cheese and let stand
a couple of min., for cheese to soften.

#5 VEGETABLES ON THE GRILL

POTATOES: Scrub 1 lb potatoes, unpeeled;
cut diagonally into 3/4" thick slices.  
Toss with 1/2 TBSP olive oil.  
Grill about 20 min., turning occasionally.  
Sprinkle with 1 TBSP Parmesan, salt to taste.  
(Can be microwaved first, to reduce cooking time.)

BELL PEPPERS: Cut lengthwise into quarters or eighths.  
Rinse out seeds.  Brush with oil (soy sauce optional).  
Grill about 12 min.

MUSHROOMS or SWEET ONIONS: Cut onions in 1/2" slices.  
Remove stems from mushrooms; skewer caps if small.  Grill 15 min.  
Season by brushing on a mixture of 1/4 cup grated Parmesan,
2 TBSP olive oil, 2 TBSP red-wine vinegar and pinches
of basil, garlic and pepper during the last 10 min. of grilling.

#6 ROASTED TOMATO PENNE

12 plum tomatoes                 
10 large garlic cloves

1 cup fresh basil leaves, packed    
1/2 tsp salt

1/4 tsp pepper                                       
1/3 cup olive oil

12 oz. rotini                                            
1 cup feta cheese, crumbled

Slice tomatoes in half lengthwise.  
Place, cut side up in greased shallow roasting pan.  
In food processor, coarsely chop garlic, basil, salt & pepper.  
With motor running, pour in oil in steady stream.  
Spread over cut sides of tomatoes.  
Bake 2 hours @ 300  Chop into 1/2" pieces.  
Toss most of tomatoes with cooked pasta.  
Top with feta cheese & remaining tomatoes

#7 MARINATED CARROTS

5 cups carrots - about 2 lbs.

1 small onion, diced

1 bell pepper, sliced

1 can tomato soup

3/4 cup apple cider vinegar

1 cup (scant) sugar (3/4 cup)

1 tsp. dry mustard

1 tsp. worcestershire

s/p to taste

Cook carrots until tender - Drain

Put carrots, pepper and onions in bowl.

Mix together the rest of the ingredients

Cover and refrigerate for at least 12 hours.

Will keep for 2 weeks.