Ingredients:
4 artichokes
4 tbsp. butter
1 tbsp. lemon juice
garlic salt
1/3 cup dry white wine

Directions:
Place the artichokes, dripping wet, into your Platinum 3-quart saucepan and add 1/3 cup of wine to the pan. Cover them and heat over a medium heat until the visio-knob reaches 60. Then reduce your heat to low and cook for 40 minutes, or until the leaves are tender and can be easily removed. For the Sauce: In a separate Platinum saucepan, melt the butter, and combine the lemon and garlic salt to taste. Serve hot. Pull off each leaf, dip in butter and scrape the tender part with your teeth.

Select young tender ears; remove husks and silk. Pour in 1/4” water and line bottom of roaster pan with several layers of inner husks. Place corn in layers on husks sprinkling each layer with salt. Cover, cook over medium heat until water seal occurs. Reduce to low and cook 10-12 minutes or until tender, depending on age of ears.

Remove leaves, cut off stalk and crisp 10 minutes in cold, salted water. Drain all but 1/4’ water. Loosen flowers and cook cauliflower in covered vegetable pan to fit, on medium heat until water sealoccurs. Reduce heat to low and cook 15-20 minutes. Season to taste with salt and butter.

Wash and scrub well. Remove ends. Cut in 1/4” rounds. Place in pan to fit quantity. Cover with cold water, let stand a few minutes to crisp. Drain all but 1/4” of water. Cook in covered pan over medium heat until water seal occurs. Reduce heat to low and cook 15-20 minutes. Season to taste with salt and butter.

Remove wilted leaves from cabbage. Cut in 1/4” strips. Place in pan to fit quantity. Cover with cold water. Let stand a few minutes to crisp. Drain all but 1/4” of water. Cover. Place over medium heat until water seal occurs. Cook 10-15 minutes. Season with salt, pepper, and butter.

Ingredients:
2 1-lb cans whole onions
1/4 cup butter or margarine
1-1/2 cups sliced fresh mushrooms
1/2 teaspoon salt
3 tablespoons flour
1-1/2 cups milk
13 oz. pkg. cream cheese
1/3 cup shredded Cheddar cheese
1/4 cup cracker crumbs

Directions:
Drain onions; combine with butter, mushrooms and salt, simmer 5 minutes in 2 quart pan. Make white sauce, add cheese and pour over all. Cover pan and cook over low heat 20 to 25 minutes.

Ingredients:
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 pound fresh asparagus, cooked
4 hard cooked eggs
1 cup grated Cheddar cheese
1 cup buttered soft white bread crumbs
1/2 cup diced pimento

Directions
Melt butter or margarine in medium skillet.  Stir in flour and salt.  Cook until boiling.  Add milk, stirring constantly, until mixture thickens and boils 1 minute.  Add pimento.  Lay asparagus in 2 quart pan.  Top with sliced eggs and grated cheese.  Sprinkle with buttered crumbs.  Cover.  Cook over low heat 10 minutes.