1 (10 1/2 to 10 3/4 oz.) can condensed SOUP
1/4 c. honey
1 tbsp. cornstarch
1 tsp. grated orange peel
1/8 tsp. ground SPICE
VEGETABLE
GARNISH

I:

SOUP: Beef broth

SPICE: Cinnamon

VEGETABLE: 2 lbs. sweet potatoes, cooked, drained, peeled, and cut into lengthwise quarters.

GARNISH: Slivered orange peel

II:

SOUP: French onion

SPICE: Nutmeg

VEGETABLE: 2 lbs. carrots, sliced, cooked and drained.

GARNISH: Grated Parmesan cheese

III:

SOUP: Chicken broth

SPICE: Ginger

VEGETABLE: 2 lg. acorn squash, cooked, drained and cut into 1/2 inch squares.

GARNISH: Raisins

IV:

SOUP: Chicken gumbo

SPICE: Cardamom

VEGETABLE: 2 lbs. parsnips, peeled, sliced, cooked and drained

GARNISH: Chopped peanuts

In 10-inch skillet, combine SOUP, honey, cornstarch, grated orange peel and SPICE. Over medium heat, cook until thickened, stirring constantly. Add VEGETABLE. Over low heat, cook 10 minutes or until vegetables is glazed, basting frequently. Turn into serving bowl; top with GARNISH. Makes 6 servings.

IN MICROWAVE: Cook VEGETABLE according to microwave manufacturer's directions. In 3-quart microwave-safe casserole, combine SOUP, honey, cornstarch, orange peel and SPICE. Microwave on high 4 minutes or until boiling and thickened, stirring twice. Add vegetable; cover. Microwave on high 4 to 8 minutes until vegetable is glazed, stirring occasionally. Top with GARNISH.