* Spinach Gratin *

10-oz fresh spinach, coarsely chopped
1 tbsp vegetable oil
1 onion, finely chopped
1/2 cup light cream cheese
1/2 tsp dried oregano
Salt and pepper to taste
1 tbsp salsa
1/4 cup sunflower seeds
1 tomato, sliced
1/4 cup dry bread crumbs (whole-grain)
2 tbsp grated Parmesan cheese

Heat the oil in a Dutch oven. Saute the onion for
3-4 minutes. Add the spinach, cover and cook for
2 minutes. Mix in the cheese, spices and salt.
Cook for 1 minute and remove from heat. Mix in the
salsa and sunflower seeds.
Spread the mixture in a square 8-inch casserole
coated with cooking spray.
Arrange the tomato slices in a single layer.
Sprinkle with bread crumbs and cheese.
Bake in a preheated oven at 375 degF for half
an hour. Serve hot or cold.

* Baked Vegetables Deluxe *

16-oz black olives, coarsely chopped
8-oz water chestnuts, chopped
16-oz can asparagus pieces
1 can good-quality artichoke hearts, quartered
1/2 cup sour cream
1 cup fresh mushrooms, sliced
1 tbsp fresh parsley, chopped
2 tbsp chopped onion
1/4 cup mayonnaise
3/4 cup grated Cheddar cheese

Mix together all the ingredients, except the cheese.
Place in a 2-quart buttered casserole dish.
Bake in a pre-heated oven at 350 deg-F for 20 minutes.
Top with cheese and bake for 10 minutes.
Serve hot or cold with toast and salad.