Zucchini Boats

3 slices of bacon, chopped
2 medium zucchini
cup of chopped onion
cup of shredded carrot
cup of shredded Swiss cheese (1 ounce)
3 tablespoons of water
1 cup of cornbread stuffing mix

Cut the zucchini in half lengthwise. Leave -inch-thick shells by scooping out the pulp. Throw away the pulp. Place zucchini halves, cut side down, in a large skillet. Add cup of water. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes. Drain on paper towels.

For stuffing, in a medium saucepan cook onion, bacon and carrot over medium heat till onion is tender and the bacon is crisp. Drain. Stir in water and the stuffing mix. Stir in the cheese. Spoon stuffing into prepared zucchini. Place in a shallow baking dish. Cover loosely. Bake in a 350 degree oven for about 20 minutes or till stuffing is heated through and the zucchini is tender.

Cauliflower-Onion Casserole

1 cup of frozen small whole onions or
1 medium onion, cut into thin wedges
1 10 ounce package of frozen cauliflower flowerets
1 tablespoon of all-purpose flour
1 tablespoon of butter or margarine
teaspoon of salt
teaspoon of dried marjoram, oregano, or basil, crushed
teaspoon of pepper
teaspoon of salt
of an 8-ounce package of cream cheese, cut up
2/3 cup of milk
1 tablespoon of melted butter or margarine
cup of soft bread crumbs

In a medium saucepan cook whole onions or onion wedges and cauliflower, covered, in a small amount of boiling water for 4 minutes. Drain well, removing vegetables from saucepan.

In the same saucepan melt 1 tablespoon of butter or margarine. Stir in salt, flour, pepper and herb. Add the milk all at one time. Cook and stir till bubbly and thickened. Add cream cheese; stir till melted. Stir in onions and cauliflower.

Transfer to a 1-quart casserole dish. Combine the melted butter or margarine and the bread crumbs. Sprinkle over the cauliflower mixture. Bake in a 350 degree oven for about 15 to 20 minutes or till heated through.

Microwave Directions: In a 1-quart casserole dish microwave whole onions or onion wedges, cauliflower and 2 tablespoons of water, covered, on 100% power (high) for about 5 to 7 minutes or till tender but crisp, stirring once. Drain, removing vegetables from casserole dish. In the same casserole dish cook 1 tablespoon of butter or margarine on high for about 30 to 45 seconds or till melted. Stir in salt, flour, pepper and herb. Stir in the milk all at one time. Cook, uncovered, on high for about 2 to 4 minutes or till bubbly and thickened, stirring every 30 seconds. Add cream cheese; stir till melted. Stir in onions and the cauliflower. Cook the cauliflower mixture on high for about 2 to 3 minutes or till heated through, stirring once. Combine melted butter or margarine and the bread crumbs; sprinkle over the cauliflower mixture. Cook on high for 30 seconds more.