I love to work in my vegetable garden and therefore love to use the veggies any way I can.

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SQUASH PATTIES
3 med. yellow squash (grated)
¾ cup flour
1 grated onion
¾ cup cornmeal
2 beaten eggs
salt & pepper to taste
Mix all ingresients, if it is too runny add some more cornmeal. Shape into patties and fry in skillet with hot oil. Serve hot.
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The following recipe was sent to me by my brother, Randy Hutson. He loves to cook and like most men, is an excllent cook.Thanks Randy for contributing to my page.
BRAISED ASPARAGUS
1 pound fresh aspsrsgus
2 Tbs. unsalted butter
2 or 3 Tbs. water
italian dressing
Cut asparagus into 3 inch pieces. Discard stem ends. Heat butter in very hot skillet. (a wok does very well for this) Saute' asparagus in butter until dark green (3-4 minutes) add water. Heat until all liquid is evaporated. Pour Italian dressing over & serve.
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STUFFED TOMATOES
4 medium tomatoes
2 minced cloves of garlic
1/2 cup chopped bell peppers
1 Tbl. fresh basil
3/4 cup croutons
2 Tbl. fresh parsley
Cut tops out of tomatoes and scoop out pulp, discard seeds. Chop pulp and save 1 cup. In medium saucepan, heat garlic and butter until butter is melted. Stir in tomato pulp, pepper and basil;cook 2 minutes. Add croutons and parsley. Add mixture to tomato shells and arrange in baking pan. Cook 10 minutes at 350°.
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CARROT CASSEROLE
10 baby carrots, sliced
4 medium potatoes, sliced
1/2 cup shredded swiss cheese
1/4 tsp. nutmeg
1 cup chicken broth
Place carrots and potatoes in a casserole dish. Sprinkle with 1/3 of the cheese and nutmeg. Pepper to taste. Alternate 2 more layers. Bring broth to a boil and pour over veggies. Bake 45 mintes or until brown. If veggies start to dry out, add a little more broth or water. (If desired, you may add 1 cup cooked rice and an extra cup of broth)
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