1. Bring water to a boil in a large pot. Add the potatoes and cook covered for 5 minutes.
2. Add the cauliflower, broccoli, onion, and beans. Return water to a boil, cover, and cook 10 to 12 minutes until vegetables are tender. Drain.
3. Spray a 2-quart baking dish with cooking spray. Add cooked vegetables. Combine the canned soup and milk. Pour soup mixture over the vegetables, mixing gently.
4. Preheat oven to 350°F. Cover and bake casserole for 20-25 minutes.
5. Uncover and sprinkle with cheese. Bake 3 to 4 minutes longer, until cheese melts.

1. In a medium saucepan sauté onion in cooking oil. Add flour and cook 1 minute, stirring constantly.
2. Gradually add the milk, stirring until blended. Stir in cheese, sour cream, sugar and salt; cook for 5 minutes or until thickened and bubbly, stirring constantly.
3. Put green beans in a baking dish; pour the sauce over the top.
4. In another bowl pour the melted margarine over the stuffing mix; stir well and sprinkle over green bean mixture.
5. Bake at 350°F for 20 to 25 minutes or until heated through.

1. Cook onion, celery and garlic in margarine until tender. Add remaining ingredients. Simmer together for 5 minutes to blend flavors.

1. In a 10-inch skillet sauté onion in oil until brown.
2. Microwave broccoli until soft and then add it to the onion mixture along with salt and bay leaf.
3. Sprinkle flour on top of mixture and stir to combine.
4. Continue stirring and add milk and broth until it boils.
5. Reduce heat and simmer until mixture thickens. Discard bay leaf.
6. Transfer ½ of mixture and blend until smooth. Then add the other ½ and combine for thickness/chunks.

1. Combine beans; divide into four equal 1 pound batches or about 3 ¾ cups each.
2. To Make Batch of Soup: Wash one batch of beans. Place in a large kettle; add enough water to cover bean. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand 1 hour.
3. Tie spices in a cheesecloth bag.
4. Drain and rinse beans. Return to kettle; add spices and 2 ½ quarts water. Bring to boil, reduce heat; cover and simmer for 1 ½ hours or until beans are tender, stirring occasionally.
5. Add tomatoes and heat through. Remove spices and serve.

1. Wash and cut greens.
2. Mix greens in large stock pot together with the remaining ingredients.
3. Cook until tender. (Allow flavors to blend by preparing the dish early in the day. The longer it blends the better it tastes!)

1. Mix all ingredients except the Parmesan cheese, and heat. Serve with Parmesan cheese sprinkled on top.

1. In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 8 minutes).
2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*

1. Process carrots in food processor or blender until smooth; cool to room temperature.
2. Mix carrots, melted margarine, egg yolk, and 3½ teaspoons Equal® for Recipes in large bowl; mix in ⅓ cup flour, baking powder and salt.
3. Mix in raisins, chopped almonds and cheese. Stir about ⅓ the egg whites into carrot mixture; fold carrot mixture into remaining egg whites.
4. Spread carrot mixture evenly in greased 8 x 8-inch square baking pan.
5. Mix 3 tablespoons flour and 2½ teaspoons Equal® for Recipes in small bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle over carrot mixture; sprinkle with sliced almonds.
6. Bake pudding at 350°F (175°C) until browned and set, about 50 minutes. Cut into squares.
7. Serve warm with Orange Sauce.

1. Process carrots in food processor until smooth. Combine carrots and remaining ingredients, except walnuts.
2. Pour mixture into 6 greased 1 cup souffle dishes, or a 4 cup souffle dish; sprinkle with walnuts.
3. Bake in preheated 350°F (175°C) oven until carrot mixture is puffed and set, 25 to 30 minutes for the 1 cup souffle dishes, about 45 minutes for the 4 cup souffle dish.