VEGETABLE FRIES/Zucchini, cauliflower, mushrooms, and onion rings

Zucchini, cauliflower, mushrooms, and onion rings are dipped in a thick batter and fried. The batter coats easily but cooks crisp. Sure to be a favorite at all your parties.

Coating:

1/2 cup flour*
1 teaspoon onion salt
1/2 teaspoon ground oregano
1/4 teaspoon garlic powder
1 egg, slightly beaten
V3 cup milk
1 tablespoon vegetable oil
5 cups CORN CHEX Cereal, crushed to
11/2 cups
Hot oil for frying


Coating will cover:

3 medium unpeeled zucchini; cut each in half crosswise and then cut each half lengthwise into 8 wedges

Or 1 pound fresh mushrooms, cleaned or 1 pound cauliflower broken into flowerettes (51/2 to 6 cups) or 1 large onion, cut into 1/4-inch slices and separated into rings (about 4 cups) In medium bowl combine flour, salt, oregano, and garlic powder. Add egg, milk, and oil. Mix until smooth. Place CHEX brand cereal crumbs in large plastic food storage bag. If necessary, pat vegetables dry with paper toweling. Toss vegetables, a handful at a time, in batter; drain off excess. Place vegetable pieces in plastic bag. Shake to coat with crumbs. Place on cake rack. Let dry 10 minutes before frying. Drop from slotted spoon into 375° F oil. Fry zucchini, mushrooms, and cauliflower about 2 minutes; fry onions about 11/2 minutes or until golden, turning to brown evenly. Drain on absorbent paper. Serve immediately. Makes 8 servings.

WILTED LETTUCE SIDE DISH OR A SALAD

Surprised by the name of this recipe? Try it as a side dish or a salad. You'll love it either way.

4 slices bacon
1/4 cup HEINZ Apple Cider Vinegar
1 teaspoon sugar
1/4 teaspoon salt
Dash pepper
4-5 cups bite-size pieces leaf lettuce
2 tablespoons chopped parsley (optional)
2 tablespoons sliced green onion or minced onion

Sauté bacon until crisp. Drain bacon on absorbent paper; crumble; set aside. Cool skillet; stir vinegar and next 3 Ingredients into bacon drippings; heat to boiling. Pour hot dressing over lettuce and remaining ingredients; toss. Garnish with crumbled bacon; serve immediately. Makes 4 servings (about 5 cups).

HARVARD CARROTS/CAROTTES HARVARD

Everyone will love these carrots. HEINZ Wine Vinegar gives them this special flavor. You can use vinegar to heighten the flavor of many vegetables.

2 cups thinly sliced carrots
1 cup water
3 tablespoons granulated sugar
2 teaspoons corn starch
1/2 teaspoon salt
3 tablespoons HEINZ Wine Vinegar
1 tablespoon butter or margarine

Cook carrots in water in covered saucepan just until tender. Drain, reserving 1/4 cup cooking liquid. In saucepan, combine sugar, corn starch, and salt. Stir in vinegar and reserved liquid. Cook over low heat, stirring constantly, until thickened and clear. Stir in but­ter; add carrots; heat. Makes 3 to 4 servings (about 1 2/3 cups).

GLAZED CARROTS(Carottes glacées)

WEIGHT WATCHERS Margarine saves you calories in this recipe. These carrots are delicious as an accompaniment to other vegetable and meat dishes.

1 10-ounce package frozen crinkle-cut carrots
2 tablespoons WEIGHT WATCHERS Margarine
1/2 cup orange marmalade

Heat margarine and marmalade over moderate heat until melted. Mix glaze with cooked carrots. Serves 4.

Orage Carrots: Substitute orange juice for marmalade

SAVORY GREEN BEANS With DEL MONTE canned vegetables

The convenience of DEL MONTE canned vegetables makes it easy to prepare interesting and delicious vegetable dishes such as this year round.

3 slices bacon, diced
1 small onion, sliced
2 teaspoons corn starch 1/4 teaspoon salt
1/4 teaspoon dry mustard
1 can (16 ounces) DEL MONTE Blue
Lake Cut Green Beans
1 tablespoon brown sugar 1 tablespoon vinegar
1 hard-cooked egg, chopped

Cook bacon until crisp; remove from skillet. Add onion to 1 tablespoon bacon drippings; cook until tender. Blend in corn starch, salt, and mustard. Drain beans, reserving 1/2 cup liquid. Stir in reserved liquid. Cook, stirring constantly, until thickened and translucent. Blend in sugar and vinegar. Add beans. Heat. Top with bacon and egg. Makes 4 servings.