Oven-cook your vegetables By DONETA GATHERUM In our fast-moving world, it seems too easy to just open a can of vegetables or drop a package of frozen vegetables into boiling water wa-ter and serve them quickly for supper. sup-per. Many people haven't considered consi-dered the delicious recipes using vegetables that are oven cooked. They are easy to prepare and can be cooked in the oven along side meat or desserts thereby saving time and fuel. The idea of cooking a whole meal in the oven is very appealing once you try it. The appetizing smells of oven cooking can never be equaled by a can or package of vegetables boiling on top of the range. WHEN COOKING vegetables in the oven, wash them carefuly and scrape or peel only if necessary. Add butter and a very small amount of boiling water. Cover and bake at 400 degrees for 45-60 minutes mi-nutes until they are tender. Frozen vegetables can be baked the same as fresh. Remember that frozen foods should be started cooking while they are still frozen and they should be cooked quickly. An easy trick that makes baked vegetables special is to add a cream sauce and buttered crumbs or grated cheeses on top of the vegetables veget-ables after they are cooked. Place the food under the broiler just long enough to melt the cheese and brown the crumbs. THESE recipes will introduce the reader to oven cooked vegetables. veget-ables. BAKED CARROTS AND ONIONS I cup medium white sauce 6-8 medium sized carrots 6 medium sized onions Vi tsp. salt pepper Melted butte 13 cup grated cheese Paprika PREPARE the white sauce. Scrub carrots, slice crosswise. Peel and slice onions. Arrange carrots car-rots and onions in alternate layers in a buttered baking dish. Sprinkle each layer with salt and pepper and melted butter. Pour white sauce over all. Cover and bake at 325,de-grees 325,de-grees for 50 to 60 minutes or until tender. Sprinkle top with grated cheese and paprika. Return to oven and bake at A25 degrees until cheese is melted and brown. BAKED JULIENNE BEETS 6 medium beets Vi cup boiling water Vi tsp. salt 1 tsp. lemon or lime juice 1 Tbsp. butter Dash of pepper SCRUB, scrape and stem beets but do not peel. Cut in julienne strips. Place in baking dish with tight fitting cover, add boiling water, wa-ter, salt. Place in oven to cook with rest of meal with temperature set at 350 degrees for Wi hours. To serve, season with lemon or lime juice, butter and a dash of pepper. STUFFED GREEN PEPPERS 6 medium size green peppers 3 slices bacon, diced I onion, chopped 1 ': to 2 cups whole kernel corn ' cup soft bread crumbs 3 Tbsp. chili sauce ' tsp. salt Fine crumbs mixed with butter CUT OFF stem end of green peppers, pep-pers, remove seeds and membrane, mem-brane, wash and dry. Place diced bacon and onion in frying pan and brown. Add corn, bread crumbs, chili sauce, salt. Mix wefl. Stuff - peppers with mixture and top with buttered crumbs. Place in buttered baking dish and bake at 375 degrees for 15 to 20 minutes or until peppers pep-pers are tender. UPSIDE DOWN VEGETABLE PIE 2 cups sifted flour 3 tsp. baking powder I tsp. salt V cup butter I egg 1 cup milk 4 cups mixed cooked vegetables (left-overs) Vi cup juice from cooked vegetables veget-ables 2 Tbsp. butter 1 Tbsp. catsup ' SIFT together flour, baking powder pow-der and salt. Cut in shortening or butter. Beat egg. add milk and stir into dry ingredients. Combine vegetables, juice, butter and catsup. cat-sup. Heat. Pour vegetable mixture into buttered casserole. Spread dough over top and bake at 425 degrees for 25 minutes until biscuit dough is browned. To serve, turn out on a serving plate with vegetables veget-ables on top. Tomato or mushroom sauce can be served with this dish.