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beans or peas to your favorite soup, stew and salad. The following recipes for fruits and vegetables add fiber to your diet. Creamy Corn Casserole 2 teaspoons margarine 1 1/2 tablespoon Hour . 8 ounces evaporated skim milk 2 cups fresh corn, cooked Salt and pepper to taste Melt margarine in a nine-inch glass pie plate and blend in Hour. Stir in milk, corn, salt and pepper. Bake at 350 degrees F until creamy and thick, stirring occasionally, about 25 to 30 minutes. Serve immediately. You can substitute canned corn, drained, or frozen com, thawed. Serves 4, with 145 calories and 2 grams fat per serving. Green Beans With Tomatoes 1 pound fresh green beans 1 small onion, chopped 1/2 cup chopped celery 1 /4 cup chopped green pepper 1/2 teaspoon dried whole basil 1/4 teaspoon pepper 2 cups coarsely chopped tomatoes Wash beans; trim ends, and remove strings. Cut be^ns into 1 1/2inch pieces. Cook beans and next five ingredients in a small amount of boiling water 10 to 12 minutes or until tender. Add tomatoes, and cook until thoroughly heated. Yield: 8 servings (about 32 calories per 1/2-cup serving.)
Choice Chili For Vegetable Seekers 3/4 pound ground turkey 1 cup chopped onion 1 cup diced carrots 3/4 cup chopped green pepper 2 cups sliced mushrooms 2 garlic cloves, minced 1 (28-ounce) can no-salt-added crushed tomatoes 1 (16-ounce) can black beans,
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