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If you are entertaining family or friends for dinner as a part of your Easter celebration, I am certain that most of you have your menu planned. Are you thinking that you would like to serve another kind of vegetable rather than green bean casserole, corn pudding or just peas or carrots? There is certainly nothing wrong with serving these veggies, but how about trying a different combination of veggies.

Let's see what I can come up with. How about...

CAULIFLOWER-SPROUTS AU GRATIN

1-10 oz. pkg. frozen cauliflower, thawed

1-10 oz. pkg. frozen Brussels sprouts, thawed

1 can Cheddar cheese soup

1 T. instant, minced onion or 2 t. minced fresh onion

1/2 t. salt

1/4 t. dry mustard

Combine cauliflower and Brussels sprouts in ungreased 1 qt. casserole. Combine soup and seasonings; pour over veggies. Cover and bake at 350 degrees until bubbly, 30-35 minutes.

Makes 6 servings.

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MIXED VEGETABLE

MEDLEY

1-1/4 c. frozen green beans

1-15 oz. can diced tomatoes, drained

2 ribs celery, cut into 1/4-inch diagonal slices, about 1 cup

2 medium carrots, cut into 1/4-inch diagonal slices, about 1 cup

1/2 medium size green pepper, cut in 1/4-inch strips

1/2 t. salt

2 T. butter or margarine

Mix all ingredients, except butter in ungreased 1-1/2 or 2 qt. casserole dish. Dot with butter. Cover and bake at 350 degrees until carrots are crisp-tender, about 45 minutes.

Makes 6 servings.

Note: Whenever a recipe calls for a small amount of butter to "dot" the top of a dish, I melt it in a small container or a 1 c. measure and drizzle it over the top.

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This recipe is so-o-o good, especially served as a side dish with ham

SWEET- AND-SOUR

GREEN BEANS

4 strips bacon (can use turkey bacon)

1 T. butter or margarine

1/2 c. diced onion

2 T. flour

3/4 c. water

1/3 c. cider vinegar (can use white but cider adds a richer flavor)

2 T. sugar

6 c. fresh, cut green beans, cooked until tender, drained*

In a skillet, fry bacon until crisp; drain. Crumble bacon and set aside. Melt butter in same skillet; add onion and saute until tender. Stir in flour until thoroughly combines. Add water, vinegar and sugar. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Gently stir in beans and heat through. Turn into serving dish; sprinkle with bacon.

Makes 8 servings.

Note: You can use 6 c. frozen beans in place of fresh beans. Cook according to pkg. directions; drain thoroughly.

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LEMON - BAKED

ASPARAGUS

1-1/4 lbs., fresh asparagus or 1-10 oz. pkg. frozen asparagus spears

1/4 c. butter, melted

1 t. lemon juice

1/4 to 1/2 t. salt

Break off tough ends of asparagus as far down as stalks snap easily; rinse spears and drain. (If using frozen asparagus, rinse with small amount of running cold water to separate and remove ice crystals: drain). Arrange spears in a single layer in ungreased 11x7-inch baking dish. Cover tightly with foil and bake at 400 degrees for 20 minutes or until tender (for frozen, about 30 minutes). Transfer to serving dish. Combine rest of ingredients; drizzle over asparagus.

Makes 4 servings.

TFD: May your Easter celebration by one of joy, happiness and a renewed faith in our risen Lord. Christos Voskres (Christ is Risen)...Voistinnu Voskres (He has risen indeed). Alleluia! Alice.

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