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I'm sure you've noticed that the product section in the grocery stores are a lot bigger and better than they used to be. How could you not notice... it's the first stop on your way to the rest of your shopping, unless you come in the back door and no one does that except the men unloading the food trucks! Veggies that were once grown mainly in home gardens are available right in our grocery stores.

For thirty years, or more, it was almost impossible to buy fresh green beans or fresh snow peas in the dead of winter. Now it's second nature to plan on using them in a stir-fry dinner even on a snowy evening (and I hope those evenings or days are over with). All across the country, we are preparing fresh veggies every day of the week and if not, we should be. Veggies are good, wholesome foods, high in fiber, generally low in calories (unless you drench them with butter or a rich cream sauce), and rich in vitamins and minerals. They are so versatile, too. Even the colors are varied. When I gardened big-time when we were on the farm, it was like a rainbow of food in the garden with purple egg plant, green broccoli, green and yellow beans, pumpkins, snow-white cauliflower, dark red beets, red radishes, orange carrots, red potatoes (though I couldn't see them under the dirt) and the yellow or fiery red tomatoes. So, it's about veggies today. Perhaps, since Easter is just a week and a half away, you might consider using one of today's recipes for the veggie part of your Easter dinner.

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CANTONESE VEGETABLES

1/4 c. olive oil or canola oil

1-8 oz. can sliced water chestnuts, drained and patted dry with paper towel

1/2 lb. fresh mushrooms, sliced (can use a 4 oz. can mushrooms, drained)

1 medium red bell pepper, cut in 1/4" x 1-1/2" strips

2 c. frozen French-style green beans

1 c. diagonally sliced celery, about 1/4" thick

1/4 t. salt

1/4 t. pepper

1/4 t. garlic powder

1-1/2 c. chicken broth

2 T. cornstarch

1/3 c. slivered almonds

In a large skillet over medium-high heat, heat oil until hot. Add next 8 ingredients. Cook stirring often until veggies are tender-crisp. Don't let them cook too long.

In a small bowl, stir together chicken broth and cornstarch until smooth. Stir into veggies, gently stirring constantly, until mixture boils and thickens. Turn into serving bowl and sprinkle almonds over top.

Makes 6 servings

This is a very colorful dish to serve anytime. It goes especially well with ham.

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WAIKIKI CARROTS, PINEAPPLE AND PEPPER

1 t. chicken bouillon granules

1 c. boiling water

2 c. peeled, sliced carrots, cut like pennies

1/4 c. diced green pepper

2 t. minced onion

1-8 oz. can pineapple tidbits, in its own juice, or sliced pineapple cut into 1/2" pieces, drained, save the juice

2 t. cornstarch

Pinch pepper

2 t. snipped fresh parsley or 1 t. dried flakes

In a 2 qt. saucepan, dissolve bouillon in boiling water. Add carrots; cook 10 minutes, or until crisp-tender. Add onions, green pepper and drained pineapple; cook for 2 minutes. Combine cornstarch with pineapple juice, stirring until smooth; stir into simmering carrots. Add salt and pepper. Over medium heat, cook until sauce thickens and bubbles, stirring gently. Turn into serving dish and sprinkle with parsley.

Note: If using dried parsley flakes, add them with the cornstarch mixture.

Makes 6 servings.

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FESTIVE GREEN

BEAN BAKE

1 c. chopped sweet red pepper

1 small onion, mined

1 T. butter or margarine

1 can cream of celery soup, undiluted

1/2 c. milk

1 t. Worcestershire sauce

1/8 t. hot pepper sauce (Tabasco sauce)

2-16 oz. pkgs. frozen French-style beans or 2 cans of French-style beans, drained

1-8 oz. can sliced water chestnuts, drained, cut in 1/4" strips

1 c. shredded Cheddar cheese

In a skillet, saute pepper and onion in butter until tender. Add next 4 ingredients; stir until smooth. Stir in green beans and water chestnuts. Transfer to an ungreased 1-1/2 qt. baking dish. Sprinkle with cheese. Bake uncovered, at 350 degrees for 15 minutes for until heated through.

Makes 6-8 servings.

I think almost everyone has had parsley-buttered red potatoes. This is a different twist on that dish.

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RED POTATOES WITH DILL

1-1/2 lbs., small red potatoes, unpeeled, washed (scrubbed, but don't scrub off all the peel)

3 T. butter

1-1/2 t. fresh snipped dill or 3/4 t. dried dill weed

3/4 t. seasoned salt

Cut potatoes into 3/8 inch-thick slices. In a 9x13-inch baking dish, arrange potatoes in a thin layer. Dot with butter; sprinkle with dill and seasoned salt. Cover and bake at 425 degrees for 25 minutes or until tender, stirring after 15 minutes.

Makes 6 servings.

TFD: It's coming soon... April 15th and The world is a big ball the revolves on its taxes.

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