E-10
 FRIEDCAB.TXT





                         FRIED CABBAGE             (Cindy Orgeron Smith)

  1 lb bacon cut in 1 in peices      1 medium to large head cabbage
  1 bell pepper, cut up              1 onion, chopped
  2 tsp minced garlic (in a jar)     salt to taste

 1. In a large skillet, fry the bacon until crisp.  Remove, drain on
    paper towels, and set aside.  Pour off all but 1/4 cup of the
    drippings.

 2. Saute the onion and pepper in the bacon drippings until tender.

 3. Add the cabbage, minced garlic, bacon, and salt.  Stir fry until
    cabbage is tender crisp.

 OGCARROT.TXT





                   ORANGE GLAZED CARROTS

  3 cups julienne cut carrots        1/2 cup water
  1 Tbs packed brown sugar           1 1/2 tsp cornstarch
  2/3 cup orange juice               1 Tbs butter or margarine, melted
  1/4 tsp salt                       1/8 tsp ground ginger
  1/8 tsp ground cloves

 1. Place carrots and water in a 1 1/2 quart glass casserole.

 2. Microwave on HIGH 9 - 10 minutes or until carrots are tender.
    Stir once after 5 minutes.

 3. Combine brown sugar and cornstarch.

 4. Blend in the orange juice , butter, salt, ginger, and cloves.

 5. Stir mixture into carrots and microwave on HIGH for another 3 1/2
    minutes, stirring after 2 minutes.