Cook sliced carrots in boiling water to cover in a saucepan 20 to 25 minutes or until tender; drain and let cool slightly.

Mash carrots in a bowl until smooth.

Stir together mashed carrots, sugar, and remaining ingredients until blended.

Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Bake, uncovered, at 350° for 40 minutes.

Microwave carrots and ¾ cup water in a glass bowl at HIGH 10 to 12 minutes or until tender.

Drain.

Process carrots and butter in a food processor until mixture is smooth, stopping to scrape down sides.

Transfer to a large bowl.

Process sweet potatoes until smooth, stopping to scrape down sides.

Add to carrot mixture.

Stir together sweet potato mixture, sour cream, and remaining ingredients.

Spoon into a 1½-quart glass dish.

(Cover and chill up to 2 days, if desired; let stand at room temperature 30 minutes.

) Microwave at HIGH 4 to 5 minutes or until thoroughly heated.

Stir together cereal and butter; spoon half of cereal mixture into a lightly greased 11- x 7-inch baking dish.

Top with cabbage and onion.

Stir together milk, mayonnaise, and soup; pour over cabbage.

Sprinkle with cheese and remaining cereal mixture.

Bake cabbage, covered, at 350° for 1 hour.

Melt butter with oil in a large skillet over medium-high heat; add cabbage, and sauté 10 minutes.

Stir in apple, and set aside.

Melt sugar in a large heavy saucepan over medium heat, stirring constantly; stir in vinegar (mixture will bubble, and sugar will clump), and bring to a boil.

Cook, stirring often, until sugar dissolves and mixture is caramel colored.

Stir in cabbage mixture; cook over medium heat, stirring occasionally, 20 minutes.

Stir in salt and pepper.

Sauté ginger in hot oil in a large skillet over medium-high heat 1 minute.

Add broccoli florets; stir-fry 2 minutes.

Sprinkle with salt and sugar.

Stir together ½ cup water and ½ teaspoon bouillon granules until dissolved.

Pour over broccoli mixture.

Cover, reduce heat to medium, and cook 2 to 3 minutes.

Drizzle with sesame oil; sprinkle with sesame seeds.

Cut onion in half, and thinly slice.

Cut Brussels sprouts in half, and cut each half crosswise into thin slices.

Melt butter in a large heavy skillet over medium-high heat; add pecan pieces, and sauté 5 minutes or until pecans are toasted.

Remove pecans from skillet with a slotted spoon.

Add onion slices, and cook, stirring often, 15 minutes or until caramel colored.

Add pecans and Brussels sprouts, and cook about 3 minutes or until heated.

Sprinkle with salt and pepper.

Combine water and salt in a large saucepan; bring to a boil.

Add lima beans; cover, reduce heat, and simmer 8 to 10 minutes or until tender.

Drain beans, reserving ½ cup liquid; set aside.

Cook bacon in a large skillet until crisp; remove bacon, reserving 3 tablespoons drippings in skillet.

Set bacon aside.

Sauté onion and celery in drippings in skillet until tender.

Combine reserved lima beans, reserved liquid, onion mixture, cheese, pepper, and Worcestershire sauce.

Spoon into a lightly greased 2-quart baking dish.

Sprinkle with bacon.

Bake, uncovered, at 350° for 25 minutes or until heated.

Sauté onion in 1 tablespoon hot oil in a large skillet over medium-high heat until tender.

Process onion, 1 can of peas, and next 4 ingredients in a blender or food processor until mixture is smooth, stopping to scrape down sides.

Stir in hush puppy mix, and gently fold in remaining can of peas.

Shape mixture by 2 tablespoonfuls into 3-inch patties, and place on a wax paper-lined baking sheet.

Cover and chill 1 hour.

Cook patties, in batches, in 3 tablespoons hot oil, adding oil as needed, in a large skillet over medium heat for 1½ minutes on each side or until patties are golden brown.

Drain patties on paper towels, and keep them warm.

Serve with desired toppings.

Stir together first 6 ingredients.

Add egg to rice mixture, stirring just until moistened.

Drop mixture by ⅓ cupfuls, in 2 batches, into a hot nonstick skillet coated with cooking spray, and cook over medium heat 3 minutes on each side or until golden.

(Coat skillet with cooking spray again before cooking second batch.

) Serve with desired toppings.

Sort and wash beans; place in a large Dutch oven.

Cover with water 2 inches above beans; let soak at least 8 hours.

Drain.

Add 10 cups water and vegetable oil to beans; bring to a boil.

Reduce heat, and simmer, uncovered, 1½ hours.

Add onion and next 8 ingredients; bring to a boil.

Reduce heat, and simmer, uncovered, 1½ hours.

To serve, ladle beans into individual serving bowls.

Top evenly with cheese.