VEGGIES



BROCCOLI CASSEROLE

FROM MAE MOONEY

Preheat oven to 350.

20 oz brocolli, chopped
1 cup mayonaise
1 can cream of mushroom soup
1 cup grated cheddar cheese
2 TBSP chopped onion

Cook brocolli and drain. Mix together other ingriedents
and add the brocolli.
Put the brocolli mixture into a greased baking dish.
Bake at 350 for 30 minutes, or until knife comes out clean.
Serves 6--8 people.


SCALLOPED POTATOES

FROM MAE MOONEY
8 medium potatoes, pared and sliced
1/4 cup finely chopped green pepper
1/4 cup minced onion
1 3/4 cups medium white sauce
2 tsp. salt
1/4 tsp. black pepper

Preheat oven to 350.
Grease 2 quart baking dish. Make altering layers of potatoes,
green peppers, and onions.
Combine sauce and seasonings. Pour over potatoes.
Cover, and bake about 1 hour.
Uncover and bake about 30 minutes, or until top has browned.
Makes 8 servings

Medium White Sauce:
2 TBSP butter
2 TBSP flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup milk

Melt butter in sauce pan. Stir in flour and seasonings
and stir until smmoth.
Add the milk slowly, cook and stir continually over
moderate heat until boiling.
Cook to desired thickness. Remove from heat
and use as desired. Makes 1 cup.


CREAMY BROCCOLI CASSEROLE

FROM TASTE OF HOME
2 Eggs
1 can (10 3/4 oz.) cream of mushroom soup
1 C. Mayonnaise
3/4 C. chopped pecans
1 med. onion, chopped
2 pkgs. (10 oz. each)frozen chopped broccoli,
cooked and drained
1 C. (4 oz) shredded cheddar cheese
1 TBS. butter or margarine, melted
1/4 C. soft bread crumbs

In a bowl, beat eggs; add soup, mayonnaise,
pecans and onion. Stir in broccoli; pour
into a greased 2-qt. shallow baking dish.
Sprinkle with the cheese. Combine butter
and bread crumbs; sprinkle on top. Bake
at 350 for 30 minutes. Yield: 8-10 servings




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