onion

Heat olive oil in dutch oven. Add ham and heat for 5 min. Add onion and saute about 2 min. Add cabbage shredded potato and shredded carrot and saute until cabbage is wilted. Add chicken broth bay leaf and lentils. Bring to a boil and let boil uncovered about 10min. Lastly rinse sauerkraut and sqeeze water out then add to pot along with dill. Makes 6 servings.; ;

In a nonstick skillet cook sausage and onion over medium heat until sausage is no longer pink; drain and cool. In a large bowl beat the eggs egg whites milk mustard salt and pepper. Stir in the bread cubes cheese and sausage mixture. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Makes 12 3x3 square servings.

In a large skillet or wok. Heat the oil for a minute or so. Add chopped onion and green beans. Cook until Green Beans are almost done. Add Mushrooms and contimue to cook for approximately 3 minutes. Add desired seasoning and mix well. Serves 4

Cook and stir all ingredients until heated through. Cover and cook over medium heat stirring occasionally until vegetables are crisp-tender about 10 minutes. 6 to 8 servings.