• 4 cups water
• 4 medium sized potatoes
• 4 small vidalia onions
• 3 stalks celery
• 2 large carrots
• a half teaspoon black pepper
• a small sprig of fresh rosemary
• a pinch of fresh thyme
• a pinch of fresh oregano
• a pinch of paprika
• a dash of salt

1. Peel the potatoes, and cut them in half lengthwise.  Cut each length in half lengthwise again, and then slice a quarter inch thick.  Chop the onions into quarter to half inch pieces.  Chop the celery in quarter inch slices on the diagonal (to allow for more surface & flavour).  Chop the carrots into quarter inch half moon shapes.
2. Place all of these chopped veggies and the 4 cups water into the crockpot, on High.
3. Wash the fresh herbs, chop finely and add to the crockpot.  Add the salt, pepper, and paprika.
4. Cook until the potatoe slices are tender enough for a fork to penetrate them.
5. Remove half of the veggies and a little of the water, and either mash or whiz in a blender.  Return them to the crockpot.  This will give a creamy texture to the soup.
6. Garnish with a fresh herb leaf of your choice, if desired.

• 3 large eggs
• 2 cups mashed carrots
• 1 cup milk
• 1/4 cup melted butter
• 1/3 cup finely chopped onion
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup dry bread crumbs

1. beat the eggs, then blen in the carrots, milk, butter, onion, salt and pepper.
2. add bread crumbs.  blend well
3. pack into a casserole dish and bake at 350F for an hour.

    1 large eggplant
    2 teaspoon olive oil
    1 cup chopped onions
    1 cup chopped mushrooms
    1 clove garlic, crushed
    1 tablespoon dried bazil
    pepper
    1 to 2 tablespoon soy sauce
    1 to 2 cups cooked rice (white and/or brown)
    1 cup shredded cheese


Cube eggplant into 1/4 inch pieces.  Fry eggplant, onions and mushrooms in olive oil along with basil, pepper and soy sauce until tender.

Lightly grease casserole dish.

Remove veggies from heat and stir in rice and 1/2 half of the cheese.

Place in casserole dish.   Sprinkle rest of cheese on top and bake at 350F for half an hour.

• 2 eggs
• 1/2 cup chopped onion
• 2 cups chopped mushrooms
• 1/2 cup bread crumbs
• 1/4 cup flour
• salt, pepper and thyme

mix all ingredients together.  shape into patties.  fry browning on both sides.

• 4 large eggs
• 2 cups milk
• 1 teaspoon ground sage
• 2 teaspoons salt
• 2 cups dry bread crumbs
• 2 cups coarsely ground walnuts

1. beat eggs, milk, sage and salt.
2. add the bread crumbs and walnuts.  blend well.
3. put in a ungreased loaf pan and bake at 350F for 40 to 45 minutes.