Victoria's Vegetarian Victuals

• 2 large potatoes
• 1 teaspoon salt
• 2 tablespoons sugar
• 3 tablespoons butter (She didn't have margarine, but we can certainly use it)
• 1 and 1/2 cups potato water
• 3/4 cup scalded milk
• 1 yeast cake
• 7 cups sifted flour (approximately)

Peel and cook the potatoes for about 30 minutes or until tender; drain them and save the water. Mash the hot potatoes, adding the salt, sugar and margarine, and beat well. Add the potato water and hot milk and cool until lukewarm. Add the yeast and stir in 4 cups of flour, beating well. Then add enough of the remaining flour to make a dough stiff enough to knead. Knead on a floured board until smooth and elastic; brush the top with more melted margarine and place in a large greased bowl. (Solid vegetable shortening is what I use.) Cover and let rise for 5 hours in a warm place until the dough has doubled in bulk. Place on a floured board and pat to a thickness of about ½-inch, but do not knead again. Pinch off small pieces and shape into small rolls. Place them on greased (solid vegetable shortening works) cookie sheet and let them rise until very light and more than doubled in size. Bake in a hot (400F) oven for 20 minutes or until done.

• Yields: 48 small rolls
• Preparation time: About 6 1/2 hours. I dare you. But they are good.

• 2 cups fresh, or frozen, thawed, whole kernel corn
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 2 cups vegetable stock
• 2 cups unpeeled, cubed Idaho potatoes
• 1/2 cup sliced celery
• 1/2 teaspoon dried thyme leaves
• 1 3/4 cups fat-free half and half, or skim milk
• salt and pepper to taste
• parsley and chives, finely chopped, as garnish

Sauté corn and onion in oil in large saucepan until onion is tender, 5 to 8 minutes. Process 1/2 of vegetable mixture and all of the stock in food processor or blender until finely chopped, using pulse technique.

Add potatoes, celery, and thyme leaves to saucepan; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Stir in half and half; cook until hot through, 2 to 3 minutes. Season to taste with salt and pepper.

Pour into bowls; sprinkle with parsley and chives.

Note: If a thicker soup is desired, mix 2 to 3 tablespoons flour with 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stirring constantly until thickened, about 1 minute.

• Yields: 4 servings
• Preparation time: about an hour

• Vegetable cooking spray
• 3 medium russet potatoes, unpeeled, cut into 1" cubes
• 1 medium sweet potato, peeled, cut into 1" cubes
• 1 medium zucchini, cut unto 1" cubes
• 3 green onions and tops, sliced
• 1 1/4 cups skim milk, divided
• 1 tablespoon margarine
• 2 tablespoons flour
• 1 teaspoon Dijon-style mustard
• 1 teaspoon dried parsley leaves
• 1/4 teaspoon celery seeds
• 1/4 teaspoon dried rosemary leaves, crushed
• salt and pepper to taste

Spray a 30x18 inch piece of heavy-duty aluminum foil with cooking spray. Arrange potatoes, zucchini and onions in center of foil.

Heat 1 cup of milk and margarine to boiling. Mix flour and remaining 1/4 cup of milk; whisk into boiling milk mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; stir in mustard and herbs. Season to taste with salt and pepper.

Pour sauce over vegetables. Fold foil over vegetables and seal edges to make packet. Place packet on grill over medium hot coals; grill, turning packet occasionally, until vegetables are tender. (About 35 minutes) Carefully open one end of foil packet, and transfer vegetable mixture to serving bowl.

• Yields: 6 to 8 servings
• Preparation time: about an hour

• Olive oil cooking spray
• 8-10 medium unpeeled potatoes, cut into eighths (about 8 cups)
• salt and pepper to taste
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1/2 cup frozen peas, thawed
• 1/2 cup thinly sliced celery
• Dilled Mayonnaise Dressing (recipe follows)
• lettuce, as garnish
• 4 rye rolls

Spray aluminum-foil-lined jelly roll pan with cooking spray. Arrange potatoes on pan in a single layer; spray generously with cooking spray and sprinkle lightly with salt and pepper. Bake at 400F until potatoes are browned, crusty, and tender, about 30 minutes. Cool to room temperature.

Combine potatoes, onion, bell peppers, peas and celery in a large bowl; spoon Dilled Mayonnaise Dressing over and toss. Serve in lettuce-lined bowls with rye rolls.

• Yields: 4 servings
• Preparation time: less than an hour

• 1/4 cup fat-free mayonnaise, or salad dressing
• 1/4 cup fat-free plain yogurt
• 2 tablespoons Dijon-style mustard
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon dried dill weed

Mix all ingredients. Refrigerate until serving time.

• Yields: enough for 4 servings
• Preparation Time: 15 minutes