Mix all EXCEPT frozen vegetables .
Slow cook on High for 8 hours (for a crock pot that heats faster use the Medium setting).
Can add 1 1/2 Cups frozen mixed vegetable for the last 2 hours. It's great even without these.
Cook mixed vegetables according to package directions. Drain. Combine cooked vegetables, cheese, water chestnuts, onions and mayonnaise, stirring gently. Spoon mixture into a 1 1/2 quart casserole dish coated with cooking spray. Bake at 350 degrees for 20 minutes.
Frozen mixed vegetables, boiled and drained.
Place in casserole dish and add one stick of butter.
Mix together all other ingredients and pour over vegetables.
Top with one crushed sleeve of Ritz crackers.
Bake at 350\u00b0 for 30 minutes.
Boil beef and pork neckbones in a large pot until tender or meat falls off the bone.
Remove the bones.
Add tomatoes, frozen mixed vegetable soup mix and white potatoes.
Let cook until vegetables and potatoes are done.
Serve with cornbread or crackers.
Cook frozen mixed vegetables until tender-crisp.
Drain well and cool.
Cook sugar, vinegar and mustard until slightly thick. Cool.
Combine all the vegetables.
Pour cooled sauce over vegetables.
Mix well and chill thoroughly.
Pour 1 can vegetable broth and water into a
Cook frozen vegetables 15 minutes.
Drain.
Add remaining ingredients.
Put in casserole dish.
Top with bread crumbs.
Cook for 20 minutes in a 350\u00b0 oven.
Heat cream cheese and milk over low heat; stir until smooth. Add mixed vegetables and seasonings; mix well.
Pour into 1-quart casserole.
Cover with potatoes and top with tomato slices.
Bake at 350\u00b0 for 20 minutes.
Makes 4 servings.
over medium high heat, heat vegetable oil and sesame chili oil
edium heat.
Add both frozen mixed vegetables to the pot. Continue
Boil beef.
Cut up medium onion in beef while boiling.
Add seasonings and beef cubes.
Cut up potatoes and add to juice of meat. (Take out meat.)
Also, add frozen mixed vegetables and 1/2 can vegetable juice.
After potatoes are done, add the meat.
In a large punch bowl, dump in frozen mixed berries.
Add gingerale and stir into berries.
Scoop entire container of raspberry sherbet on top.
Serve and enjoy!
Cook frozen vegetables and drain.
Mix vegetables, onions, celery, cheese and mayonnaise.
Put in a greased casserole dish. Cover with 1 package of crushed Ritz crackers mixed with 1 stick butter or margarine (melted).
Bake at 325\u00b0 for 30 minutes or until bubbly hot.
Cook vegetables, celery and onions all together, according to time on package.
Drain off water.
Mix cheese and mayonnaise together and add to vegetable mixture while hot, stirring until mixed well.
Add salt and pepper.
Melt butter, add Ritz crackers (crushed) and brown.
Put vegetable mix in casserole and top with cracker mix.
Bake at 325\u00b0 for 20 to 25 minutes.
Cook and drain vegetables as directed on packages.
Add cheese, margarine and mix until cheese is melted.
Place in 2-quart oblong casserole.
Melt 1 stick margarine.
Add cracker crumbs and stir until coated.
Spread over top of vegetable mixture.
Bake 30 minutes in 350\u00b0 oven.
(Broccoli or Brussels sprouts may be substituted for cauliflower.)
May be made day before and refrigerated before baking.
0 min.
Stir in frozen mixed vegetables until warmed through, about
Cook frozen vegetables 15 minutes.
Drain.
Add remaining ingredients.
Put in casserole dish.
Top with bread crumbs.
Cook for 20 minutes in a 350\u00b0 oven.
Place in crock-pot:
1 pound hamburger, 1 large can tomatoes, 1 package frozen mixed vegetables, salt and pepper to taste.
Secret ingredient is oregano (start with 1/4 teaspoon and increase to taste).
Slow cook overnight.
Serve with homemade corn or light bread.
Crackers, if no bread.
Heat sugar, 2 vinegars, oil and black pepper, then set aside to cool. Cook frozen vegetables according to package directions and let cool. Add onion, pepper and cucumber. Add vinegar mixture. Let set several hours or overnight before serving.
Cook vegetables according to package directions; drain. Combine with cheese, celery, onion, mayonnaise and pepper.
Turn mixture into a 13 x 9 x 2-inch baking pan. Combine crackers and margarine. Sprinkle over vegetable mixture.
Bake, uncovered, in a 350\u00b0 oven for 20 to 25 minutes or until heated through. Makes 10 to 12 servings.