Broccoli and Orange Sauce

1 pkg. frozen broccoli
1/3 cup green onions, chopped
3 Tbsp. butter
3/4 cup orange juice
1 tsp. zest
1/4 tsp. salt

Cook and drain broccoli. Sauté' onions in butter until clear. Add juice, zest and salt.
Simmer until the juice is reduced and slightly thickened, 10-15 minutes.
Serve over crisp-cooked broccoli.

Tangy Brussel Sprouts

1 pkg. frozen brussel sprouts
4 slices crisp bacon
1/4 cup onions, chopped
1 cup mushrooms, sliced
1/4 cup French dressing
2 tsp. blue cheese
Pimento to garnish

Crisp cook brussel sprouts while you fry the bacon. Pour off most of the drippings and sauté' mushrooms and onions in the remainder. Toss sprouts with dressing, crumbled bacon, blue cheese, mushrooms and onions. Reheat and garnish with pimiento.

Spinach Casserole

1 jar marinated artichokes, drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (8 oz.) pkg. cream cheese, softened
2 Tbsp. butter, softened
4 Tbsp. milk
1 tsp. dehydrated onion
1/2 cup Parmesan cheese, grated

Preheat oven to 350 degrees.

Place artichokes in greased 8" X "10" baking dish. Spread spinach over artichokes. Sprinkle with Parmesan cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.
Serves 6.