Here're some vegetable recipes to try. You don't have to make them exactly, but keep the ideas in mind.

Fried Carrots with Onions
1/4 cup butter
2 cups carrots, peeled and sliced very thin
1 cup onion, chopped
Salt and pepper

Melt the butter in a frying pan. Add the carrots and onions. Cover and fry very slowly for about 30 minutes. Salt and pepper to taste. Makes 4 servings.

Celery Casserole

4 cups celery pieces, 1 inch long
1 1/2 cups grated sharp cheddar cheese
1 can cream of chicken soup
3 tbsp butter or margarine
1/2 tsp salt
1/3 cup slivered almonds

Cook the celery in boiling salted water for 8 to 10 minutes unto barely tender. Drain. In a well-buttered casserole, alternate layers of celery, cheese, and soup. Dot top with bits of butter or margarine. Sprinkle almonds on the top. Bake 20 - 25 minutes at 350 degrees until heated through.

Creamy Cabbage

4 cups shredded cabbage
1 (3 oz) package cream cheese
1 tbsp light cream
3/4 tsp celery seed or 1/3 tsp nutmeg
1/4 tsp salt

Cook the cabbage, covered, in a small amount of salted water until tender. Drain thoroughly. Blend in the softened cream cheese and seasoning thinned with light cream. Toss until well blended. Serves 4.

This next one calls for canned green beans, but I'm going to try it with those fresh haricot vertes we see in the stores these days.

Green Bean Mandarin

1 can cut green beans
Bean liquid or chicken broth
2 tbsp almond slivers
1 tbsp oil
1/2 cup coarsely cut celery (4 small stalks)
1 tbsp soy sauce
1 tsp sugar
1 tsp vinegar
2 tbsp cornstarch mixed with 2 tbsp bean liquid or chicken broth

Drain beans, saving liquid. Lightly brown the almonds in oil. Add celery and saute for 2 minutes. Add bean liquid or broth and rest of ingredients. Cover and simmer 3 minutes. Stir in the beans (if using fresh put them in with the celery). Heat until hot. Lastly, add cornstarch mixture and heat until mixture thickens.

This next one is really different.

Saucy Peas

2 packages frozen peas
1/2 cup milk
1/2 cup mayonnaise
2 tbsp dry onion soup mix

Cook the peas and drain. Heat the milk, mayonnaise, and onion soup mix together, stirring all the time. Mix with the hot peas and serve.