STORM's blog: "RECIPES--VEGETABLES"

6 medium zucchini

1 slightly beaten egg

1 1/2 cups soft bread crumbs

1/2 cup finely shredded cheddar cheese or Parmesan cheese (2 ounces)

1/4 cup finely chopped onion

1 tablespoon snipped fresh parsley

1/4 teaspoon salt

1/8 teaspoon black pepper

In a Dutch oven cook whole zucchini, covered, in boiling lightly salted water for 5 minutes; drain and cool slightly.

Cut a lengthwise slice off the top of each zucchini. Remove pulp with a spoon, leaving about a 1/4 inch shell.

Chop enough pulp to measure 2 cups; place chopped pulp in medium bowl. (Save remaining pulp for another use.)

Stir the egg, bread crumbs, 1/4 cup of the cheese, onion, parsley, salt, and pepper into the chopped pulp. Fill zucchini shells with pulp mixture. Place in shallow baking dish.

Bake in a 350 degree oven for 20 minutes; sprinkle with the remaining cheese.

Bake for 5 to 10 minutes more or until heated through.

Stuffed Tomatoes 6 slices of bread 6 firm tomatoes 1 small onion 6 sprigs parsley egg yolks 1/2 teaspoon of salt 1/4 teaspoon pepper 2 tablespoons butter Butter a baking dish. Put bread in food processor or blender and process until it is crumbs. Wash and dry tomatoes, cut off tops and remove pulp.Sprinkle insides of shells with salt and pepper. Put tomato pulp, onion, parsley, egg yolks and seasonings inot a food processor or blender and process until parsley and onion are finely chopped. Mix with the bread crumbs. Melt butter in a saucepan, add tomato mixture and cook over low heat for about 10 minutes. Fill fill tomatos with this mixture. Sprinkle bread crumbs on top if desired. Bake 20 to 25 minutes in a 350 degree oven or until soft.

Potato Puffs 2 cups cold mashed potatoes 1 egg, beaten 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup grated American cheese Fine dry bread crumbs Shortening Combine potatoes, egg, salt, pepper and cheese. Shape into balls and roll in crumbs. Deep fry in375 degree shortening until brown, about 3 minutes. Drain. Put puffs on paper towels. Serve hot.

Oriental-Style Broccoli 1/2 pound flank steak 1 1/2 pounds broccoli 2 teaspoons sherry 1/8 teaspoon pepper 2 teaspoons soy sauce 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 cup salad oil 2 teaspoons cornstarch Put meat in the freezer about 15 minutes before starting preparation. Cut cold meat into thin slices, across grain of meat and at a slant. Wash broccoli; cut flowerettes from stalk. Cut stalks into diagonal 1/4-inch slices. Combine sherry, pepper, soy sauce, salt, sugar, and 1/2 cup water. In a skillet over medium high heat add 2 tablespoons of the salad oil; add broccoli-stalk slices. Cover skillet; shake a little and cook 2 minutes. Add broccoli flowerettes; cover and cook another 2 minutes. Broccoli show now be crisply tender. Remove broccoli to a warm plate. Put remaining oil in the hot skillet. Add sliced meat. Brown quickly on both sides. Pour in soy sauce mixture. Cover and cook 2 minutes. Add cooked broccoli. Dissolve cornstarch in 1/4 cup water. Add to broccoli mixture. Stir and bring to a boil. Serve immediately.

Oriental Cashew Asparagus 1 pound asparagus spears 1 1/2 cups fresh button mushrooms 1 medium red onion, cut into thin wedges 1/4 cup chopped sweet red pepper 1 tablespoon butter or margarine 1 teaspoon cornstarch 2 tablespoons teriyaki sauce tablespoon water 2 tablespoons cashew halves Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Bias-slice asparagus into 1-inch pieces (you should have 3 cups). Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus to basket. Cover and reduce heat; steam for 2 minutes. Add mushrooms, onion, and seet pepper. Cover and steam for 2 to 5 minutes more or until vegetables are crisp-tender. Remove basket; discard liquid. In the same saucepan melt butter; stir in cornstarch and1/4 teaspoon black pepper. Add the teriyaki sauce and water. Cook and stir until thickend and bubbly. Return vegetables to saucepan; toss gently to coat. Top with cashews.

Indian Summer Vegetables 2 ears fresh corn 3 tablespoons butter or margarine 2 medium green peppers, cut into 1/2-inch strips 2 medium onions, sliced 6 medium zucchini, cut into 1/2-inch slices 4 medium tomatoes, cut into quarters 1 1/2 teaspoons salt 1/4 teaspoon coarsely ground pepper 1/4 teaspoon sweet basil 1 1/2 cups grated Parmesan cheese Cut corn off the cob. In a saucepan over medium high heat add butter and melt. Add green peppers and onions. Cover and cook for 5 minutes, stir once or twice. Add 1/4 cup water and remaining ingredients EXCEPT the Parmesan cheese. Cover and cook 10 minutes or until vegetables are crisply tender, not mushy.Shake occasionally during cooking time. Serve sprinkled with Parmesan cheese.

Golden Onions 3 tablespoons butter or margarine 3 Spanish onions, sliced 1 tablespoon curry powder (more or less) Heat frying pan to 320 degrees. Melt butter, add onions. Cook turning often and breaking into rings until tender and pale golden. Sprinkle with curry powder to taste before serving.

Garden Vegetable Stir-Fry 1/4 cup cold water 2 tablespoons soy sauce 2 teaspoons cornstarch 1 teaspoon sugar 1 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger 1/8 teaspoon black pepper 1 cup green beans, bias-sliced into 1-inch pieces 1 1/2 cups cauliflower, cut into 1/2-inch florets 1 tablespoon cooking oil 1 medium onion, cut into thin wedges 1/2 thinly bias-sliced carrot (1 medium) 1 small zucchini, halved lengthwise and cut into 1/4-inch slices (1 cup) For sauce, in a small bowl stir together water, soy sauce, cornstarch, sugar, ginger and pepper; set aside. In a medium saucepan cook green beans, covered, in boiling salted water for 2 minutes. Add cauliflower. return to boiling; reduce heat. Simmer, covered, for 1 minute; drain and set aside. Pour oil into wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add onion and carrot; stir-fry 2 minutes. Add green beans, cauliflower, and zucchini; stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Push vegetables from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce.

French Fried Onions Large onions, sliced crosswise, 1/4 inch thick Seasoned flour 1 egg 1/4 cup milk Fine dry bread crumbs Fat for deep frying Salt Separate onion slices into rings and dip into seasoned flour, then into the egg beaten with the milk. Dip into crumbs and shake to remove excess. Heat shortening to 375 degrees and deep fry until browned, about 3 minutes. Drain and place on paper towels. Sprinkle with salt: serve hot.

Corn Pudding 3 eggs 3 tablespoons melted butter 1 tablespoon sugar 1 tablespoon flour 1 1/2 teaspoons salt 1 1/3 cups milk, scalded 1/4-inch thick slice small onion 1 1/2 cups whole kernel corn Butter a 2-quart casserole dish. Put eggs in blender; cover, process at Stir until beaten. Add remaining ingredients; cover, process at Whip only until corn is thoroughly mixed into batter. Pour into the casserole dish. Bake 1 hour and 10 minutes in preheated 350 degree oven.