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Today it's about veggies. First off, don't throw out the liquid in which you cook vegetables or the juices from canned veggies, either. Store the liquid in a container big enough to add other liquids. I usually use a large cottage cheese container or something similar, that has a cover. Freeze, and when you have other cooking liquids, add to it. If you think you will be using it in three or four days, you can just refrigerate it. It boosts the flavor of vegetable soup, gravies, etc. I don't recommend adding strong liquids, like broccoli, cauliflower, or brussel sprouts, although these would be o.k. in a veggie soup.

Cooking veggies in salted water tends to draw out the vitamins into the water. Add salt after they have cooked and drained. All veggies keep their vitamin content better in a slightly acid solution, so add a little lemon juice, about a half teaspoon, to their cooking liquid. A little lemon juice added to the cooking water also help green veggies stay green.

You might like to use one of these recipes as a part of your Thanksgiving dinner.

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VEGGIES AND CHEESE CASSEROLE

1-16 oz. bag frozen broccoli, carrots and cauliflower combination, thawed and drained.

1 can cream of mushroom soup, undiluted (can use cream of chicken soup if you wish)

1/2 c. sour cream

1/4 t. pepper

1-4 oz. jar chopped pimientos, drained

1 c. shredded Swiss cheese, divided

1-2. 8 oz. can french-fried onion, divided

In a bowl, combine first 5 ingredients and half cup of cheese. Stir in half of the onions; mix well. Pour into an ungreased 1 qt. casserole dish. Cover and bake at 350 degrees for 30-35 minutes or until bubbly.

Uncover; sprinkle with remaining cheese and onions. Return to oven until cheese melts, about 5 minutes.

Makes 6-8 servings.

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Don't skip over this recipe. I've made it several times and it's good with any kind of meat or salmon.

CREAMY CELERY CASSEROLE

4-1/2 c. diagonally sliced celery, cut a little thicker than 1/4 inch

1-5 oz. can sliced water chestnuts, drained

1/4 oz. can diced pimientos, drained

1/4 c. slivered almonds (not sliced)

1 can cream of chicken soup

Topping:

1/2 c. dry bread crumbs

4 t. melted butter

2 T. sesame seeds

2 T. Parmesan cheese

Cook celery in water for 5 minutes or until tender/crisp. Drain; add chestnuts, pimento, almond and soup. Pour into 1-1/2 qt. buttered baking dish. Combine topping ingredients; sprinkle over top of casserole. Bake at 350 degrees for 25-30 minutes or until crumbs are golden brown.

Makes 8 servings.

Note: You can make this dish early in the day, but put the topping on just before putting in the oven.

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CHEESY POTATO

CASSEROLE

6 medium-sized potatoes, cooked until tender and cooled

1/4 c. butter or margarine

2 c. shredded Cheddar cheese

1/2 x. sour cream

1 T. minced onion

1/2 t. salt

1/2 t. pepper

2 T. butter or margarine

Paprika

Peel and coarsely shred potatoes. Heat butter in saucepan; remove from heat. Add cheese, stirring until partially melted. Blend in sour cream, onions, salt and pepper, fold in potatoes. Put in 2 qt. casserole dish. Dot with 2 T. butter. Sprinkle with paprika. Bake uncovered, at 350 degrees for 30 minutes or until nicely browned.

Note: Casserole may be put together a day before; if you do, cover and refrigerate, and lengthen the baking time 5-10 minutes.

Serves 6-8

If there are leftovers, add some chunk pieces of ham and you'll have a scalloped potato and have casserole for one or two people.

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Yet another baked veggie dish

BERRY 'N SWEET POTATO BAKE

1/2 c. each flour, packed brown sugar and quick oatmeal

1/2 t. cinnamon

1/3 c. butter or margarine

2 c. fresh cranberries

2 T. sugar

1-17 oz. can, cut-up sweet potatoes, drained, save the liquid or use whole canned, drained and cut into 1-inch chunks

miniature marshmallows - optional

In a small bowl, combine first 5 ingredients. Cut in butter as you would for pastry, blend until crumbly. Set aside. Sprinkle cranberries with sugar. In a 2 qt. casserole, layer half the sweet potatoes, half the cranberries and half the crumbs. Repeat the layers, ending with crumbs. Pour the sweet potato liquid over all.

Bake at 350 degrees for 40 minutes, or until heated through. If you wish, put a few rings of marshmallows around the outer edge of casserole and return to oven just until marshmallows are puffed and lightly browned.

TFD: I know the economy is really tough right now, but we have so much to be thankful for. Think about it a moment and write down your thoughts; the rising of the sun each day (sometimes you can't see it but it's there), your spouse, your children or grandchildren, special friends who come to visit, silver-lined clouds (they are so gorgeous), rain to nurture fields of grain, the moon (especially when it's full), all the stars way up above our heads, the northern lights (one of the most spectacular things to see in the night) and I could go on and on, and so could you, but I'd run out of column space. Please thank Him who give us so much to be thankful for. Have a wonderful Thanksgiving gathering.

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