Serves 6-8 11 Inch Skillet and Cover Ingredients 2 Cups Frozen Broccoli Flowerets or Mixed Vegetables (480ml.) 1 14-Ounce Can Dices Italian Flavored Tomatoes with juice (420ml.) 1 Carrot, diced 1 Red or Green Bell Pepper, diced ¼ Cup Egg Substitute Product (60ml.) or 1 Egg 1 15-Ounce container Low-Fat Ricotta Cheese (420ml.) 1/3 Cup

Serves 4-6 11 Inch Skillet and Cover Ingredients 5 Medium Potatoes, scrubbed and baked 3 Tablespoons Butter (45ml.) 1 to 2 Teaspoons Salt (5-10ml.) ½ Cup Chopped Onion (120ml.) ½ Cup Toasted Bread crumbs (120ml.) 1 ½ Tablespoons Flour (22ml.) 1 Cup Milk (240ml.) 2 Tablespoons Chopped Chives (30ml.) Instructions: Peel potatoes if desired. Slice

Serves 6 11 Inch Skillet and Cover Ingredients 2 Large Apples, peeled and cored 3 Large Yams, cooked and peeled Cinnamon Brown Sugar Butter Grated Rind of 1 Orange ½ Cup Orange Juice (120ml.) Instructions: Slice apples crosswise into slices about ½ inch (1-2cm.) thick. In skillet place a layer of yams which have been

Serves 6 11 Inch Skillet and Cover Ingredients 2 Tablespoons Butter (30ml.) 4 Medium Potatoes, raw and grated 2 Egg Yolks, beaten well 1 Cup Grated Onion (250ml.) 1 Teaspoon Salt (5ml,) Instructions: Mix all the ingredients together, except butter and egg whites. Just before cooking fold in well-beaten whites. Melt butter in skillet over

Serves 2 11 Inch skillet and cover Ingredients 3 Tablespoons Butter (45ml.) 2 Medium Potatoes, raw and shredded Salt to Taste Instructions: Melt butter in skillet over medium or medium-high heat. Butter should sizzle but no brown. Rinse and drain shredded potatoes. Put shredded potatoes in hot butter. Press potatoes down so they cover bottom

Serves 4-6 11 Inch Skillet and Cover or 4 Quart Dutch Oven and Cover Ingredients 3 Large Potatoes, scrubbed and sliced thin 1 Large red or Yellow Onion, grated 1 ½ Cups Grated Cheddar Cheese (360 ml.) 2 Teaspoons Salt (10ml.) Pepper to taste ½ Cup Milk or Cream (120ml.) 4 Teaspoons Butter (60ml.) Instructions:

Serves 1-2 11 Inch Skillet or 9-Inch Skillet and Cover Ingredients 3 Tablespoons Butter (45 ml.) 1 Small Onion, chopped 2 Fresh Tomatoes, tomatoes and chopped, or ½ Cup Canned Tomatoes 1 Small Green Pepper, chopped 1 Clove Garlic, minced fine 3 Eggs 1 Tablespoon Cold Water (15ml.) Salt and Pepper to taste Instructions: Melt

Serves 1 10 Inch Omelette Pan Ingredients 2 Large Eggs 2 Tablespoons Water 1/8 Teaspoon Salt Pepper to taste 1 Teaspoon BUTTER 1/3 Cup filling such as shredded cheese, chopped ham or other ingredient to your liking Instructions: Beat eggs, water, salt and pepper in small bowl until blended. Heat butter in 10” Omelette Pan

Serves 4 11 Inch Skillet and Cover Ingredients 3 Tablespoons Olive Oil (45ml.) 2 Tablespoons Flour (30 ml.) 1 Cup Canned Tomatoes (240 ml.) 2 Ounces Parmesan Cheese, grated (60 grams.) Salt and Pepper to taste ½ Pound Vermicelli (227 grams) 3 Eggs, separated 3-Quart Vegetable Unit 2-Quart Vegetable Unit Instructions: In 3-quart vegetable unit

Serves 3 11 Inch Skillet 9 Inch Skillet 2 Quart Saucepan and Cover Ingredients ½ Cup Butter (120 ml.) 1 Medium Onion, diced 3 Cloves Garlic, sliced 1 Red or Green Pepper, diced 1 ½ Cups Peeled, Diced Tomatoes, fresh or canned (360 ml.) 1 10-Ounce Can Hot Enchilada Sauce (300 ml.) 1 ½ Cups