Mixed Greens with Cornbread Dumplings

2 pounds of turnip greens
1 pound of mustard greens
1 pound of spinach
1/4 cup of salt
1 pound of bacon
1 small onion, chopped
salt to taste
2 tablespoons of sugar
2 teaspoons of crushed red peppers

Strip the greens from the stalks and wash in cold water to which the 1/4 cup of salt has been added. Wash 3 or 4 times more in cold water or until the water is free of grit and sand. Drain thoroughly. In a large pot, put 2 quarts of boiling water, the bacon and the onion. Boil for half an hour. Add all the greens, and salt to taste. Make the dumplings, drop them in on top of the greens, cover tightly and simmer over low heat for 30 minutes. Drop them in on top of the greens, cover tightly and simmer over low heat for 30 minutes, drop them in on top of the greens, cover tightly and simmer over low heat for 30 minutes, drop them in on top of the greens, cover tightly and simmer over low heat for 30 minutes. Add the crushed red peppers just before the dumplings for extra flavor. Serve the greens surrounded by the dumplings with the bacon  over the greens. Serves 6.

Corn Bread Dumplings

1 1/2 cups of white or yellow cornmeal
4 tablespoons of flour
1 tablespoon of salt
1 teaspoon of sugar
1 cup of boiling water

Mix the cornmeal, flour, salt and sugar. Add the boiling water while stirring constantly, until the mixture is stiff. Spoon up enough to make a small ball, wet your hands and roll the mixture into a ball. Drop them into the greens, cover tightly and simmer for 1/2 hour.

Italian Baked Vegetables

1-onion, sliced
1-medium eggplant, sliced
2-tomatoes, sliced
1-medium sized zucchini, sliced
Salt and pepper to taste
4-cloves garlic, chopped
1-tsp basil
1-tsp oregano
1-cup grated mozzarella cheese
1/4-cup grated Parmesan cheese
3-tbsp oil

Preheat oven to 350*
Grease an ovenproof dish and place slices of onion, eggplant, tomatoes, and zucchini alternately in the dish
Sprinkle with salt, pepper, garlic, basil, oregano, mozzarella, and Parmesan
Drizzle the oil over the top and bake for 25-30 minutes or until the cheese is bubbling and browned and the vegetables have softened

Serves 4

Honey Dijon Vegetables

Batter Fried Veggies

1/4 cup soy powder
1 egg, beaten well
1/4 teaspoon baking soda
2 tablespoons heavy cream
1 teaspoon lemon juice
3 tablespoons olive oil
1 teaspoon mrs. dash
very cold water

Sliced eggplant, zucchini, veggies of your choice vegetable oil for frying

Slice, rinse and blot dry the veggies you'll be frying. If you're using eggplant, try soaking the slices in a bowl of buttermilk for 15 minutes beforehand - then blot dry but don't rinse.

Heat vegetable oil in large skillet to about 1 1/2 - 2 inches. While it heats, mix first seven (7) ingredients in a deep bowl. This will make a pasty mixture. Then begin adding COLD water very slowly and mixing after each little bit until you get the consistency of thin pancake batter. This usually takes a bit less than 1/2 cup water.

Toss a snippet of batter into the skillet or fryer to test the heat of the oil. If it sizzles, you're ready. Dip each vegetable slice into the batter to evenly coat and then place directly into the hot oil. Work quickly and in batches, turning as needed. Have paper towels at the ready for draining each batch. You can keep batches warm in a 250°F oven if you like.

When done, serve veggies ringed around the outside edges of pretty salad plates with a small dipping cup in the center filled with bleu cheese, ranch dressing, sour cream, or your favorite dip. For extra prettiness, sprinkle each 'round' with paprika as they first come out of the skillet.

Makes 8 Servings.

Apple Veggie Skillet Supper

• 1 cup diced bell pepper
• 1 cup diced onion
• 3 cups diced eggplant
• 2 cups diced tomato 2 1/2 cups diced (not peeled) crisp sweet apple such as gala, pink lady or Fuji
• 1 t. garlic powder (more or less to suit your taste)
• Salt and pepper to taste
• Cooking spray
• 1/4 cup canola oil
• 2 cups grated cheddar cheese
• 1/2 cup real bacon bits

Spray large caste Iron skillet with cooking spray and heat until hot. Then add oil and turn heat to medium high. Whenever it is hot, sauté pepper and onion for about 2-3 minutes. Cover skillet with lid for about 2 minutes. Add eggplant, stir and cover for 4 minutes until slightly softened. Sprinkle with garlic powder, salt and pepper. Lower heat to medium, add tomatoes and cook for one minute covered. Then add apples, stir well and cover for an additional minute. Remove from stove, sprinkle with cheese and then bacon bits, Place under broiler on high for 2-3 minutes until cheese melts well. Serves 7.8

*** If you want to divide mixture in half, put into 2 medium skillets and cover with cheese and bacon. . Keep one for yourself and give the other to a friend!! You can also refrigerate one half and use it a few days later.

Roasted Autumn Vegetables

1 1/2 pounds small red potatoes
1 pound shallots (about 24), peeled and trimmed
5 tablespoons olive oil
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 garlic cloves, crushed
2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
Fresh thyme sprigs, for garnish, if desired

In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper, to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375 degree F oven, shaking the pan every 5 to 10 minutes, for 25 minutes.

In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.

Braised Fall Vegetables

2 Tbsp. margarine or butter
1/2 of a medium head red or green cabbage, cut into 6 wedges
12 small whole carrots or 3 medium carrots, quartered lengthwise
2 cups cauliflower florets
1 medium red onion, cut in wedges
1/4 cup water
2 Tbsp. vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cardamom

In a large skillet melt margarine or butter. Cook the cabbage wedges and carrots in hot margarine, covered, over medium heat for 3 minutes, stirring once or twice with a wooden spoon. Gently stir in the cauliflower, onion, water, vinegar, salt, pepper, and cardamom. Bring mixture to boiling; reduce heat. Cover and simmer for 7 to 10 minutes or until the cabbage, carrots, and caulifower florets are just crisp-tender.
Makes 6 to 8 side-dish servings.

Vegetable Entree

Ingredients

1/4 pound broccoli Extra virgin olive oil Crushed red peppers 1/4 pound fresh green beans

Preparation

In a pan, heat the olive oil and crushed red peppers. This will make the oil taste spicy and sweet. In a separate pot, unthaw your broccoli (or in microwave). Add broccoli and beans to pan and cook for about 5-7 minutes only. Enjoy! Serves 2-4 people.