ROASTED VEGETABLES

1/3 cup vegetable oil, divided
12 small red potatoes, cut in half
3 medium-size onions, peeled and cut in half lengthwise through stem
6 carrots, peeled and cut in half lengthwise
1 turnip, peeled and cut into wedges
2 parsnips, peeled and cut in half lengthwise
1 cup sliced celery
salt and pepper
2 tsp. rosemary, fresh OR dried
6 small unpeeled beets, with roots and 1/2-inch stems
1 bulb fennel, outer leaves removed, cut into small wedges
1 bunch asparagus, bottoms trimmed

Spread half the oil in a large baking pan and arrange the first six vegetables in a single layer.  Drizzle on remaining oil.  Season with salt, pepper and rosemary.  Cover with aluminum foil and roast in a preheated 350 degree oven for 30 minutes. 

While the vegetables roast, boil the beets in a covered saucepan for 30 minutes.  Drain, remove skins, tops and stems from the beets.  Add beets, the uncooked fennel and the asparagus spears to the roasting pan.  Turn all the vegetables in the oil.  Remove the aluminum foil and roast for another 30 minutes.  Drain on paper towels to remove any excess oil.  Serve piping hot.

ZUCCHINI STICKS

Corn oil
4 medium zucchini (about 1-3/4 lbs.), each about 6 inches long
1/3 cup milk
1/2 cup all-purpose flour
1/4 tsp. salt
1/2 to 1 cup fine dry bread crumbs

Pour oil into a 10 or 12-inch electric skillet, filling no more than 1/3 full.

With a swivel blade peeler, pare 1 zucchini.  Trim ends so it is 5 inches long.  Shape it into a "rectangle" by slicing off enough of the rounded outer part to give four straight sides and a 1-inch thickness.  (Save trimmings and use in some other dish.)  Lay the zucchini on a cutting board and slice it into 4 sticks, each 5 inches long, and 1/4-inch thick.  Treat the remaining zucchini the same way.

Pour milk into a pie plate.  In a second pie plate, stir together flour and salt.  Into a third plate, turn the crumbs.  Dip a zucchini stick in milk, then in flour mixture; shake off excess.  Dip again in milk, then in bread crumbs; place on wax paper.  Coat remaining zucchini sticks the same way.

Meanwhile, heat oil to 375 degrees.  Fry zucchini sticks in 2 or 3 batches, turning once, until crisp and browned, 1 to 2 minutes.  Drain on paper towels; keep hot, in a low oven.  Serve at once in a basket lined with paper napkins, if you like.

Makes 16 sticks.

GRILLED TOMATOES & CHEESE

2 large tomatoes
1/2 8-oz package mozzarella cheese, shredded
2 Tbsp. olive or salad oil
1/4 tsp. oregano leaves
1 small garlic clove minced
red leaf lettuce

1.  Preheat broiler if manufacturer directs.  Cut each tomato into 4 slices; sprinkle with cheese.  Place tomatoes on rack in broiling pan.

2.  In cup, stir oil, oregano, and garlic.  Drizzle oil mixture over tomatoes.  Broil 3 to 5 minutes until cheese melts and is lightly browned.

3.  Line platter with lettuce; top with tomatoes.  Makes 4 servings.  About 155 calories per serving.

VEGETABLE SOUP

1 small head green cabbage (or 1/2 large head)
4 large carrots (peeled)
1 large onion
4 individual celery stalks
1-2 zucchini (sliced)
2-3 potatoes (peeled)
1 large can (28 oz) whole peeled tomatoes (blend tomatoes with juice in blender for 3 seconds)
1 pkg. Lipton onion soup mix
1 Tbsp. beef bouillon granules or 2 beef bouillon cubes
1/2 tsp. pepper
1/2 gallon water
1 can beef broth

Cut everything up - toss it in a pot - cook until vegetables are tender.  When vegetables are tender, take out 2 to 3 cups of soup (vegetables and all) and puree in blender.  Then add it back with soup. 

No fat and only 1200 calories in the whole pot.

CREAMED CORN

1/2 cup butter
1/3 cup flour
1 cup cream
1/4  cup sugar
1 tsp. salt
dash of pepper
5 cups frozen corn - thawed
1/4 cup grated Parmesan cheese