Clean spears and cut off tough ends. Line broiler pan with foil, melt butter (enough to coat asparagus) in saucepan; add some minced garlic to taste. Place spears in single layer on foil and pour butter over them. Place under broiler. Cook until tender and brownish. You need to keep turning them or they will burn. They will be on the crispier side. You can pick them up like a dill pickle to eat.

Mix. Cover and refrigerate 3 to 4 hours.
Heat oil to 375°.
Dip veggies in batter and fry until golden brown.

Good for any veggies.

10 oz. frozen chopped broccoli, thawed
16 oz. cottage cheese
3 eggs
1 stick margarine
1/4 lb. Velveeta cheese, cubed
3 T. flour
Salt and pepper, to taste

Thaw broccoli. Beat eggs. Add flour, cheeses, salt, pepper, broccoli and finally margarine. Pour into a greased 1 1/2-quart casserole. Bake at 375°, uncovered, for 1 hour. Serves 4 to 6.

NOTE: To double, increase the amount of vegetable only.

1 – 10 oz. pkg. frozen broccoli
1 can cream of chicken soup
1 T. flour
1/2 C. sour cream
1/4 C. carrots, grated
1 T. onion, grated
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. herb-seasoned stuffing
2 T. oleo, melted

Prepare broccoli; drain. Blend soup and flour; add sour cream, carrots, onion, salt and pepper. Stir in broccoli. Turn into a 2-quart casserole. Combine stuffing and oleo and sprinkle around the edges. Bake at 350º for 30 to 35 minutes.

TOPPING:
1/2 C. cornflake crumbs
2 C. Cheddar cheese, shredded
2 T. butter, melted

Melt butter over low heat. Stir in salt, pepper, onion and sugar. Add sour cream. Stir until smooth. Cook until thickened and
bubbly, stirring constantly. Remove from heat. Fold green beans into sour cream mixture. Spread in a 10x6x2″ greased pan. Sprinkle cheese over beans. Combine cornflake crumbs and melted butter. Sprinkle evenly over cheese. Bake at 350º for 20 minutes.

2 lbs. hash browns, a little thawed
1/2 C. butter
1 can cream of chicken soup
1 pt. sour cream
Onion
Salt and pepper
1 C. cheese, shredded

Stir all the ingredients together in large bowl. Put in crock pot on low for 6 to 8 hours. Stir occasionally. You may also bake them at 350° for 45 minutes or until done.

In a large skillet, saute green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt, if desired, and pepper; heat through. Stir in chicken and noodles. Divide between 2 greased 8″ square baking pans. Top with mushrooms and cheese. Cover and freeze 1 casserole for up to 3 months. Cover and bake the second casserole at 350º for 20 minutes; uncover and bake
10 minutes longer. To use frozen casserole, cover and bake at 350º for 35 minutes; uncover and bake 15 minutes longer.

Pour the peas into a saucepan; do not drain. Add 1/2 to 1 cup milk. Mix the flour, salt and water into a paste (the paste needs to be a thin mixture, like gravy). Slowly add the mixture to the boiling peas, stirring constantly. Serve over toast.

MICROWAVE VERSION: Drain half of the juice from the can of peas. Put peas and remaining juice in a glass bowl. Add 2 tablespoons margarine and enough flour to coat the peas. Microwave until butter melts. Add milk, stir and microwave until thickened. Serve over toast.

2 lbs. frozen hash browns
1 tsp. onion salt
1 can cream of chicken soup
1 C. sour cream
2 C. sharp cheese, grated
6 T. margarine, melted
1 tsp. salt
1/2 tsp. pepper

Cook in crock pot 4 to 6 hours.

8 lasagna noodles
2 T. olive oil
1 large onion, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 clove garlic, minced
3 C. low-fat cottage cheese
1 – 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
3 T. seasoned dried bread crumbs
2 T. Parmesan cheese, grated
1/2 tsp. pepper
1/4 C. part-skim mozzarella cheese, shredded
2 C. prepared no-salt-added spaghetti sauce

Preheat oven to 375º. Cook lasagna noodles in large pot of boiling water for 8 minutes, or until almost tender. Drain well. Meanwhile, in large non-stick skillet, heat oil over medium heat. Add onion, oregano and basil; cover and cook for 8 minutes, stirring occasionally. Add garlic; cook uncovered for 2 minutes. Transfer onion mixture to large bowl; cool slightly. Stir in cottage cheese, spinach, bread crumbs, Parmesan cheese, pepper and 21 tablespoons of the mozzarella cheese. In an 8″ square baking dish, layer 1/2 cup of the spaghetti sauce, 2 or 3 lasagna noodles (trim noodles to fit the dish; fill spaces with scraps), and 1/2 the onion-cheese mixture, spreading evenly. Continue layering until all ingredients, except reserved mozzarella cheese, are used, ending with spaghetti sauce. Bake lasagna for 30 to 40 minutes, or until heated through. Sprinkle with remaining 2 tablespoons mozzarella; bake for 5 or more minutes, or until cheese melts. Allow lasagna to stand for about 10 minutes before serving.

VARIATIONS: Can replace cottage cheese with low-fat ricotta cheese. Can replace fresh spinach, chopped. Add other veggies like mushrooms, etc. Add enough spaghetti sauce (1 bottle) so that it is not too dry. Amount of mozzarella cheese depends on how “cheesy” you want.