Time to spice up menu with vegetablesPublished 3:46pm Tuesday, May 14, 2013
1 can asparagus
1 can cream of mushroom soup
1/2 cup cheddar cheese, grated
Layer half of asparagus soup and cheese into casserole dish. Repeat layers. Bake 30 minutes at 350 degrees.
2 packages frozen chopped broccoli, cooked
1 jar pimento
2 cans cream of celery soup
Combine all ingredients. Mix well. Bake at 350 degrees for 20 to 30 minutes in a two-quart baking dish.
Stir 1/2 cup boiling water into 1/2 cup dry English mustard. Add 1 teaspoon salt and 4 teaspoons salad oil. Serve with cooked shrimp.
2 to 3 zucchini, sliced
Flour, enough to batter zucchini slices
Cook in oil on both sides until tender.
2 cups sour cream
2 to 3 tablespoons pineapple juice or juice of your choice. Serve on warm English muffins or use as a dip.
1 package frozen cauliflower, cooked according to directions on package.
1 can cream of chicken soup
1/2 cup grated cheese
Mix all ingredients and cook in two quart casserole dish. Bake 20 minutes at 325 degrees.
1 cup sour cream
2 tablespoons mustard
Mix all ingredients well. Serve as a dip with crackers and chips.
Potatoes, onions and other food that is grown in the ground should be started cooking in cold water.
Red potatoes have less starch than white potatoes.