VEGETABLES
Page 10 of Recipes

VEGETABLES

 Ritzy vegetables

1 pkg. frozen Broccoli/Cauliflower pieces
or Italian Vegetables

1 stick oleomargarine, melted
1 cup broken Ritz cracker pieces
1 lb. Cheddar Cheese, cut in small pieces

Partially thaw vegetables in microwave until pieces can be separated. Melt oleo and stir in cracker pieces
until coated with oleo.  Mix in with vegetables and cheese bits.  Can top with more buttered cracker crumbs
if you wish.  Bake in moderate oven until cheese is melted and slightly browned on edges.

 Cheesy Potatoes

1 pkg. frozen hash brown potatoes
1 pkg. frozen diced onions
1 can mushroom soup
1 can potato or celery soup
1 small container sour cream
1 12 oz. pkg. cheddar or longhorn cheese

In crockpot, add frozen vegetables and two cans of soup of your choice.  Can use whatever you have on
hand or prefer, mushroom, chicken, potato, or celery. Cook on low heat for at least six hours and the last
hour before serving, add cheese and continue cooking.  Before serving stir in sour cream.

 Corn Pudding

1 pt. canned or frozen corn, thawed
2 cups cracker crumbs
1 small onion diced
1 egg, beaten
Butter or oleo
black pepper

Mix 1 1/2 cup cracker crumbs with corn, onion and egg and dash of pepper.  Crackers will provide enough
salt.  Top with fine cracker crumbs and dot with butter.  Bake in moderate oven until brown on top.