Broccoli Casserole

• 1 cup rice, cooked
• 1 pkg. frozen broccoli cuts
• 1 cup cream of celery soup
• 8 oz. Velveeta
• 4 Tbsp. butter

Mix all together, place in greased casserole dish.

Bake at 350º for 30 minutes, until bubbly.

Spinach Dip

• 1 pkg frozen chopped spinach, squeezed & drained well
• 1 cup sour cream
• 1 cup mayonnaise
• 1 pkg. Knorr's dry vegetable soup mix

Combine all ingredients and serve with rye bread.

Cool Veggie Pizza 

*Version 2

Source: Pampered Chef

Yield: 10 servings

• 1 - 8 oz. package refrigerated crescent rolls
• 1 - 8 oz. package cream cheese
• 1 T. mayonnaise
• 1 garlic clove, pressed
• 1 tsp. dried dill weed
• salt and pepper to taste
• 2 cups assorted veggies: broccoli, cauliflower, cucumber, green or red peppers, green onions, mushrooms, carrots, zucchini, tomato, yellow summer squash

1. Preheat the oven to 350º.  Roll out the rolls, arrange and press seams shut. Roll out to a 12" circle.
2. Bake 10-12 minutes until golden brown, cool completely.
3. Combine cream cheese and spices, spread over crust.
4. Coursely chop or slice veggies, arrange over cream cheese mixture.

*Version 1 is almost the same, but uses a package of dry Italian salad dressing instead of the spices and also has grated cheddar sprinkled over the finished pizza.  

Parmesan Salad Dressing

Combine until well blended:

• 1 gallon mayonnaise (1 pint)
• 2 lb. sour cream (4 oz.)
• 2 cups vinegar (4 tbsp.)
• 2 tbsp. black pepper (1/2 to 1 tsp.)
• 3 lb. parmesan cheese (6 oz.)
• 8 tbsp. salt (1 tbsp. or delete)
• 4 tbsp. garlic powder (1 1/2 tsp.)

Spinach Dip

• 1 package Knorr dry Vegetable Soup mix
• 1 cup mayo
• 1 cup sour cream
• 10 oz. frozen spinach, thawed & squeezed dry

Mix and let sit in frig overnight.
Serve with rye bread for dipping.

*GREAT with Great Harvest's Oregon Herb bread!  Can served in a hollowed out loaf.

Artichoke Dip

Source: Sam Girgis

• 1 can artichoke hearts
• 1 cup parmesan cheese
• 1 cup mayonnaise

Break up artichokes and drain.
Mix with parm & mayo.
Heat until warm.
Serve with crackers.

Scalloped Carrots

• 2 lbs. carrots, thinly sliced
• 1/4 cup butter
• 1/2 cup minced onion
• 1/4 cup flour
• 1/8 tsp. dry mustard
• 2 cups milk
• 1 tsp. salt
• 1/4 tsp. seasoned salt
• 8 oz. cheese (Velveeta or any)

***

• 1/4 tbsp. melted butter
• 1 cup soft bread crumbs

1. Cook carrots in a small amount of boiling salted water 12-15 minutes, until tender. Drain and set aside.
2. Melt butter in a heavy saucepan over low heat. Sauté onion until tender, add mustard & flour: stir and cook 1 minute.
3. Gradually add the milk, stirring constantly until thickened.
4. Add salt, seasoned salt, cheese and stir until the cheese melts.
5. Add carrots, and place in a greased 2 qt. casserole.
6. Combine butter and crumbs for topping, sprinkle over casserole.
7. Bake at 350º for 25 minutes until the sauce is bubbly.

Green Bean Casserole

• 18 oz. frozen green beans
• 3/4 cup milk
• 10 3/4 oz. can condensed cream of mushroom soup
• 1/8 tsp. pepper
• 1 can french fried onions

Combine beans, liquids, and pepper and place into a greased 1 1/2 qt. casserole dish.

Bake 30 minutes at 350º.

Top with onions, and bake 5 more minutes.

Sweet Broccoli Salad

Dressing:

• 1 cup mayo or Miracle Whip
• 1/2 cup sugar
• 3 tbsp. vinegar (2 to 4, to taste)

Combine dressing ingredients and chill.

Mix chilled dressing with:

• raw broccoli florets
• chopped red onion
• shredded cheddar
• toasted pecans
• bacon; crisply fried & crumbled

Vera's Spinach Salad

Source: Nancy Ramberg

• 1 lb. spinach (washed & trimmed)
• 8 slices bacon (fried crispy)
• 3 hard cooked eggs (chopped)
• 3 oz. bean sprouts

Dressing:

• 1 cup oil
• 3/4 cup sugar
• 1/2 cup ketchup
• 1/4 cup vinegar
• 1 tsp. worchestershire sauce
• 1 medium onion (1/2 cup)
• 1/4 tsp. salt

1. Blend all ingredients in blender until smooth.
2. Chill.

Combine dressing and all salad ingredients and serve immediately.

Chinese Slaw

Source: Nancy Loizeaux

• 1 lb. head cabbage (or 7 cups shredded)
• 1 small bunch green onion, chopped
• 2 pkgs. ramen noodles, crumbled
• 4 oz. slivered almonds (or sliced)
• 3 tbsp. sunflower seeds
• 4 tbsp. butter

Make dressing ahead of time:

• 1/2 cup oil
• 1/2 cup water
• 1 tbsp. cornstarch
• 1/2 cup vinegar
• 1/2 cup sugar
• 3 tbsp. soy sauce
• 2 ramen seasoning packets 

1. Combine cornstarch with some of the water (cold). Add rest of ingredients and bring to a boil, cooking for 1 minute, then chill.
2. Sauté noodles, almonds and sunflower seeds in butter until lightly browned, cool.
3. Combine all ingredients and serve immediately.