Ingredients:

• 2 sm. baking potatoes
• 2 sm. yellow crook neck sqash
• 1 stick of butter
• cheddar cheese
• 2 sm. zucchini squash
• 3 med. fresh tomatoes ( firm )
• 2 med. onions ( sliced thin and ringed )
• salt

Preparation:

Scrub potatoes, squash, tomatoes and onions. Do not peel any of the vegetables but the onions. Slice the potatoes very thin: same with the squash. Slice tomatoes medium thick. Ring the onions. Take a large casserole at least 3 qts. and spray with PAM. First, put a layer of potatoes, then one of sqash, both kinds and mix together. Dot with butter. ( you may not have to use the whole stick ), sprinkle with salt and a handful of the grated cheese. Repeat above process, ending with a layer of cheese. Dot with butter. Bake in a moderate oven 300º to 325º F ( 150º to 175º C ) until vegetables are tender. See that cheese doesn't get too brown; cover it with foil if it does. Bake about 1-1/2 hours.

Serve hot with warm bread.

Preparation:

Slice eggplant thin, cut slices into eggplant. Put slices in water with 3- 4 tbsp. salt. Cover with a havy dish and let it sit 30 minutes. Take slices out and fry in pan with oil. Drain on paper towel. put in serving platter.

Sauce:

6 - 8 tomatoes

2 cloves garlic ( crushed )

Peel tomatoes, cut in small pieces, mix with garlic. Cook over med. heat until done ( 10 - 15 mins. ). Pour over eggplant and serve. 

Hint: Put tomatoes in  hot water, let sit 5 minutes, this makes it easier to peel.

Ingredients:

• 1 lb. thin spaghetti (cooked & drained)
• 3 tomatoes (chopped)
• 1 onion (chopped)
• 1 green pepper (chopped)
• 3 cucumbers (chopped)

Preparation:

Mix  all Ingredients together and set overnight in the refrierator. If desired add small salad shrimps. Pour zesty low-calorie Italian dressing.