See Braised Meat With Vegetables

Glazed Carrots, Parsnips Or Sweet Potatoes

Slice vegetables in half-inch slices lengthwise, or cut them into quarters and put into baking dish. For each pint of vegetables make the following sauce:

1 cup hot water 1 tablespoon flour 1/2 teaspoon salt

1/2 cup rup 1 tablespoon butter sub-stitute

Rub flour with butter substitute, add a little of the hot water and blend.

Stir into the rest of the hot water and syrup and cook until thickened. Add salt, pour over vegetables and bake until tender.

Turnips, rutabagas and carrots may be mashed like potatoes.

Stuffed Peppers

Parboil peppers fifteen minutes. Stuff with left-over Spanish rice, Macaroni Mac, or minced meat mixed with crumbs.

Bake ten minutes.