Hazelnut Broccoli.

2 packages {10 oz. each} frozen broccoli {or 1 1/2 lb. fresh, chopped}
2 tablespoons margarine
3 tablespoons flour
1 tablespoon powdered chicken stock base
1 1/2 cups low fat milk
1/4 cup water
1 cup herb stuffing mix
1/4 cup roasted hazelnuts, coarsely chopped

Cook broccoli until tender, drain thoroughly, put into a slightly oiled 1 1/2 quart casserole.
In a saucepan, melt 1 tablespoon margarine, blend in flour and chicken stock base to make a smooth paste.
Gradually add milk and cook, stirring frequently until thick and smooth.
Mix into broccoli.
Heat water and remaining 1 tablespoon margarine until melted; pour over stuffing mix and hazelnuts and toss. Top broccoli with hazelnut mixture.
Bake, uncovered, at 400 degrees for 20 minutes.
Serves 6.

Ratatouille Provencale.

2 1/2 cups cubed eggplant {1/2 inch}
1/4 cup thinly sliced onion
2 cloves garlic, minced
1 tablespoon olive oil
4 green peppers, sliced
2 cups quartered tomatoes
3 cups sliced zucchini {1/2 inch thick}
1 teaspoon oregano leaves
Pepper to taste

Saute onions and garlic in olive oil. Add green peppers, tomatoes, and zucchini; saute until heated. Add eggplant, oregano, and pepper. Cook very slowly in covered dish about 15 minutes longer.
May be served hot or cold.
Serves 8.

Herbed Brussels Sprouts.

1 pound Brussels sprouts
1 small onion, sliced
1 tablespoon margarine
1 clove garlic, minced
1/4 teaspoon thyme
1/4 teaspoon oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped parsley

Steam Brussels sprouts and onions 15 minutes or until tender. In a skillet, melt margarine and saute garlic until browned. Add Brussels sprouts, onion, and herbs except parsley. Gently stir and cook until vegetables are heated through. Sprinkle parsley over sprouts before serving.
Serves 4.

Dill Cabbage.

1/3 cup chicken broth
4 cups cabbage, coarsely shredded
1/2 cup carrots, coarsely shredded
1/4 cup sliced green onions
1/2 teaspoon dill
1/4 teaspoon pepper
1 tablespoon margarine
1 tablespoon filberts, chopped
1/2 teaspoon mustard

In large saucepan, mix cabbage, carrots, green onions, dill, and pepper in chicken broth.
Cook, covered, over medium heat until tender, about 5 minutes.
Melt margarine and mix in filberts and mustard. Pour over vegetables.
Serves 6.