2 potatoes, peeled and
cubed
4 carrots cut into 1
inch pieces
1 head fresh broccoli,
cut into florets
2 zucchini, thickly sliced
Salt to taste
1/4 cup olive oil
1 (1 oz.) package dry
onion soup mix
Preheat oven to 400°.
Lightly oil a large, shallow baking dish. Combine vegetables
in prepared baking dish, and lightly salt. Brush with olive
oil, and sprinkle with dry soup mix. Bake for 30-40 minutes
in the preheated oven, or until vegetables are tender. You can
feel with a fork when they are ready.
1/4 cup butter, melted
2 large apples, peeled,
cored and sliced
1/3 cup packed brown
sugar
Gingerbread:
1/2 cup fat free sour
cream
1/2 cup molasses
1/2 cup sugar
1/3 cup packed brown
sugar
2 egg whites
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon cup hot
tea
Pour butter into a 9
inch square baking pan. Arrange apples over the butter; sprinkle
with brown sugar and set aside. For gingerbread, combine sour
cream, molasses, sugars, tea, and egg whites in a mixing bowl;
sift dry ingredients and add to wet mixture. Mix well and pour
over apples. Bake at 350° for 45-50 minutes or until the
cake tests done. Cool for 3-5 minutes. Loosen sides and invert
onto a serving plate. Serve warm.
