Broccoli Stuffing Bake Serves 6-8 325° 45 min. Preheat oven to 325°. Heat and stir in saucepan until blended: 2 c. milk 1 c. (4 oz.) shredded sharp cheese Beat in mixing bowl: 4 eggs Gradually stir hot mixture into eggs. Add: 2 ½ c. herb-seasoned croutons (see p. 85) 2 c. frozen chopped broccoli, thawed ¼ t. salt Mix well. Turn into greased 1½-qt. casserole. Bake 45 minutes. Lois Beck, West Liberty, Ohio Aug '83, A very fine dish Skillet Cabbage Serves 4 Heat in large skillet: 2 T. butter or margarine Add: ⅔ c. chopped onions 1 clove garlic, minced Stir-fry briefly. Add: 3-4 c. finely sliced cabbage ½ c. coarsely shredded carrots Stir-fry about 5 minutes over medium heat, until vegetables are crisp-tender. Add: ½ t. paprika 1 t. salt dash freshly ground pepper 2 t. soy sauce (optional) Stir until thoroughly blended and serve immediately. Options: Indonesian—When vegetables are crisp-tender, season well and pour over 2 eggs, beaten. Cook a few more minutes over low heat, stirring just enough to allow eggs to become cooked. Serve as a main dish with rice. Vietnamese—Top with a generous sprinkling of chopped roasted peanuts, serve with rice, and pass soy sauce. Slivers of meat may be added beginning with onions. Oct '81 Really a good way of using up cabbage Place cooked cauliflower, cooked spinach, white sauce, and cubed cheese in alternate layers in casserole. Top with buttered crumbs and bake until bubbly. —Geraldine Mitsch, Aurora, Ore. Dorothy Diechy, Berne, Ind. We love fried cabbage Shredded cabbage in hot oiled fry pan with black pepper—the way Mama made it. Etta