Note:  You need a parent to supervise while you are using a knife. 

1.  Wash carrots.

2.  Slice 2 cups carrots about 1/2 inch thick with a sharp knife.

3.  Sprinkle with 2 or 3 teaspoons of brown sugar.

4.  Cook in microwave for 4 minutes.

1.  Cook 2 pounds of carrots which have been sliced ¼” thick. 

2.  Cut 1 medium onion and 1 green pepper into thin slices.

3.  Mix together the following Marinade:

          1 can tomato soup

          1 teaspoon mustard

          1 teaspoon Worcestershire sauce

          ½ cup salad oil

          ¾ cup vinegar

          1 cup sugar

          ½ teaspoon black pepper

4.  Pour well-mixed Marinade over cooked carrots, raw onion, and green pepper slices.

5.  Refrigerate in a covered dish overnight; can marinade or mix together.

You will need: 

Your favorite sauce (soy sauce, sweet and sour, marinade of any kind) and a tortilla.

1. Wash and cut vegetables into strips, then sauté in oil a little at a time, starting with the tougher vegetables first and the softer ones (mushrooms) last.

2.  Combine all vegetables and pour in enough sauce to coat vegetables, without having them swim in the sauce.

3.  Warm tortilla in microwave about 15 sec.

4.  Remove tortilla from microwave, spread vegetable mix on top and roll up burrito-style.

1.  Wash a potato.  Poke several holes in it with a fork or knife.

2.  Bake in microwave for 3 or 4 minutes until a fork slides easily into it. 

3.  Sauté several vegetables, (See step 2 above) and put on top of your baked potato.

4.  Pour spaghetti sauce or white cream sauce over potato. 

1.  Spread a pre-made pizza crust or bobboli crust on a baking sheet.

2.  Top with either spaghetti sauce or pizza sauce from a can.

3.  Top with shredded or thinly-sliced veggies of your choice, such as sliced mushrooms, shredded carrots, sliced zucchini and onions.

4.  Top with grated mozzarella cheese, and bake on a cookie sheet according to instructions on the crust package.

3 cups grated zucchini

¾ cup cracker crumbs

1 cup grated cheddar cheese

2 eggs, beaten

2 tablespoons chopped onion

Salt and pepper, so that it tastes right to you.

1 pound carrots, shredded
12 ounces natural yogurt
1 clove of garlic, mashed
3 tablespoons olive oil
Juice of half a lemon
1 teaspoon salt

12 ounces cream cheese
1 medium cucumber, grated and well drained
1 grated onion, small
1/8 teaspoon salt
Mayonnaise to spread
Dash of Tabasco
2 drops of green coloring

Mix all together. Let sit overnight. Spread on whole wheat bread, cut into triangles or squares.

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