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Vegetables / Salads


By JoAnn Anderson



3 cans sliced carrots, drained

1 can tomato soup

1 medium onion, sliced into thin wedges

1 cup sugar

1 bell pepper, sliced into thin wedges

¼ cup vinegar


Mix sauce together and pour over carrots, onion and pepper. Marinate overnight.



By JoAnn Anderson

2 cups previously stewed squash

1 small package corn bread mix

1 egg

¼ cup diced onion


Mix together. They should be the consistency of hush puppies. Drop by teaspoonfuls into hot oil. Fry until golden brown. Drain on paper towel.

Note: Do not add any liquid. The stewed squash is enough.



By JoAnn Anderson

2-3 cups stewed squash

1 can cream of celery soup

12" square pan of baked corn bread

1 can evaporated milk

1 medium onion

1 ½ tbsp sage

1 cup diced bell pepper

Salt & pepper to taste


Mix well. Put in a 9 x 13 baking pan that has been sprayed with Pam or non-stick spray. Bake for 30 minutes at 350°.



By JoAnn Anderson

3 cups mashed sweet potatoes     

¾ stick margarine

1 can evaporated milk

2 eggs beaten

1 ½ cups sugar

½ tsp cinnamon

½ tsp nutmeg

1 tsp vanilla


Mix together in order shown. Spray casserole dish with Pam or non-stick spray.  Bake for 15 minutes at 425°. Remove from oven and cover with topping.



1 cup corn flakes      

½ cup pecans

¾ stick margarine

½ cup brown sugar


Mix together. Spread on top of sweet potatoes. Bake 15 more minutes at 400°.


                                                         Healthy Lunch/Dinner

                                                          Chickpeas Salad Sandwich


2 slices of Integral whole wheat bread                         Spices

1 ½ cups of chickpeas                                                   1 tsp salt

2 slices of avocado                                                        1 tsp pepper

½ cup Veganaise                                                            1 tsp garlic powder

½ cup celery                                                                   1 tsp oregano

½ cup carrots                                                                 1 tsp dill spice


½ cup bell peppers

½ cup onions

½ cup cilantro

Mix all together and serve cold. Chickpeas will not need to be cooked, just rinsed.