Here is the third installment by our staff in the Cookbook series. TOO often the vegetable portion of meals are uninteresting and monotonous. It need not be. At any season of the year there are possibilities for a wide variety of tasty vegetables for your meals. Whether the kinds of vegetables available to you are limited or wide in number, you can always vary the way in which they make their appearance at your table. Here is how. Broccoli, carrots, cauliflower, cabbage, green beans and green peas are some commonly available vegetables. They appear in fresh, frozen or canned form. These vegetables not only contribute flavor, nutritive value and texture variety to your meals, but they also add eye appeal by supplying color contrast. These vegetables are tasty when properly prepared plain and lightly seasoned with salt and butter. However, even those individuals with the most wholesome and easy to please appetites enjoy a change in their food fare. So why not give them one? The following recipes offer you that opportunity! Cream of celery soup and whipping cream are combined with broccoli to make a hearty vegetable dish in the recipe that follows:
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