Cooking with Barbara
Vegetable Casserole
By BARBARA WALKER-HUFF

I have been writing about recipes of the 40s and the 50s. Those were the "Best of Times and the Worst of Times". Aquote from the beginning of Dickens' Tale of Two Cities which my grand daughter had to read while we were in Italy last year.

The War had ended- hallelujah- and no more rationing. The sadness however that many of our boys from our town did not make it home was a reality.

We still remember the happy times at the U.S.O. dances. I was working at the Naval Air Station in Atlanta, and at that time wanted to become a "WAVE". My father flatly refused to allow it. I had loved the uniform, but alas I was bound for college to major in Home Economics. In a funny twist of events I failed Chemistry after several attempts and three courses were required so I changed my major to Elementary Education, where I taught for thirty-five years. So I guess a little failure changed mu destiny.

Just a memory from the Naval Air Station days. While working there I had the great opportunity to share an elevator with Tyron Powers of the movies, and even got his autograph. Back then that was a big thing. During those years, money

was tight so we cooked lots and lots of casseroles. Here is a similar recipe like the Green Bean Casserole we all grew to love and still share.

1 package frozen vegetables, cook 5 minutes.

1 can condensed Cream of Broccoli soup

1/3 cup of milk or Cream of Mushroom Soup

1 1/2 cups French Onion Rings

Combine vegetables, soup, milk and 2/3 cup onions. Place in a buttered casserole dish, sprinkle rest of onions on top. Bake at 350 degrees for 20 minutes.