Vegetables Recipes

4 cup peeled and diced potatoes 4 lrg garlic cloves peeled 1 tsp salt divided 6 cup water 3/4 cup milk 1/4 tsp freshly ground pepper 1 cup shredded cheddar cheese 2 tbl butter or margarine cut up

# 1. Bring potatoes, garlic, 1/2 teaspoon salt and water to boil in medium saucepan. Reduce heat and cook 8 to 10 minutes until fork-tender. # 2. Drain potatoes and garlic and return to pan; reduce heat to medium and add milk, remaining 1/2 teaspoon salt and pepper. Mash with potato masher until smooth. Remove from heat and stir in cheese and butter until melted. # Makes 4 servings. # Cheddar cheese fans will devour these creamy mashed potatoes. (Cut down on the amount of cheese to reduce fat content.) # Prep time: 15 minutes

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1 1/2 cup Mushrooms, Fresh, Chopped 1 x Egg, Lg, Beaten 1 tsp Oregano 1 cup Cheddar, Md Sharp, Shredded 6 x Dk. Rye Bread Slices,Toasted 12 x Tomato, Slices, Thin 1 x Celery Salt 1 x Parsley 2 tbl Butter, Melted

* Saute the mushrooms in the butter until tender. * Remove from the heat and stir in the egg and oregano. * Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.

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1/4 cup Whipped Cream Cheese 1/4 cup Peanut Butter 2 tbl Carrot, Shredded

* Blend the cream cheese and peanut butter together and mix well. Add the shredded carrot, mixing well. Serve on toasted raisin bread or toasted bagels.

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