he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
br>Fresh coriander, used in Indian cooking is the same herb
Drain Veg-all.
Melt together 1 stick margarine and cheese whiz.
Mix melted cheese and margarine and veg-all together.
Put in 1 1/2 or 2 qt. baking dish.
Melt other stick of margarine and crush crackers.
Stir together and sprinkle on top of veg-all mixture.
Bake at 350 degrees for 30 minutes.
aal is typically eaten with Indian bread- naan or chapati.
ust for reference, made using Indian raw mangoes, in India).
Saute chopped onion in 2 tablespoons oleo.
Drain Veg-All.
Mix Veg-All, Cheez Whiz and onion in baking dish.
Melt oleo.
Crumble crackers and toss in melted oleo to coat.
Sprinkle on top of Veg-All mixture.
Bake at 350\u00b0 until mixture begins to bubble and brown.
Drain Veg-All and put in a baking dish. In a pan, melt 1/2 of the butter; add Cheez Whiz and bring to a boil. Pour mixture over Veg-All. Crush crackers and mix with other half of melted butter. Put on top of Veg-All mixture; bake in oven at 350\u00b0 for 30 minutes.
Microwave for 5 minutes Veg-All.
Melt butter and Cheez Whiz together.
Mix this with Veg-All and add Ritz crackers.
Stir together and bake at 350\u00b0 until thick.
Drain Veg-All.
Put into baking dish. Add 1/2 stick of margarine (melted) and Cheez Whiz to Veg-All mix.
Sprinkle crushed Ritz crackers over top of mixture.
Pour 1 stick melted margarine over crackers.
Bake, uncovered, at 325\u00b0 for 25 minutes. Makes 4 servings.
Mix Veg-All, rice, chestnuts, onion and celery. Combine soups and mayonnaise and mix well with Veg-All. Pour into baking dish. Top with buttered crumbs. Bake at 350\u00b0 until browned on top.
Mix soup and cheese together in microwave.
Drain Veg-All and asparagus.
Place in casserole dish.
Mix soup and cheese and pour over Veg-All and asparagus.
Top with crackers that have been mixed with melted margarine.
Bake in 325\u00b0 oven for 25 minutes.
Place Veg-All in casserole dish.
Melt Cheez Whiz with 1/2 stick of margarine.
Pour over Veg-All.
Crumble crackers in a bowl with 1/2 stick of margarine.
Crumble on top of Veg-All mixture.
Bake for 25 minutes at 350\u00b0.
1. Drain liquids from Veg-All and Tuna.
2. Prechop all veggies to be somewhat consistent in size with Veg-All.
3. Mix all ingredients together adding more mayo as needed so that salad is coated but not really dripping. Veggies will add lots of moisture.
4. Chill for at least an hour to let flavors marry, meant to be served cold.
Mix Veg-All, water chestnuts, mayonnaise and cheese together. Grease casserole dish and fill with Veg-All mixture.
Crumble Ritz crackers, drizzle butter on top.
Bake at 350\u00b0 for 30 to 35 minutes.
Mix together Veg-All, cheese, mayonnaise and cooked onion. Melt margarine and mix with crushed Ritz crackers.
Spread crackers over Veg-All mixture and bake at 350\u00b0 for 15 minutes.
Drain Veg-All. Mix soup and sour cream with Veg-All and water chestnuts.
Top with grated cheese. Mix together crushed Ritz crackers with melted margarine and place on top. Bake at 350\u00b0 for 30 or 35 minutes.
Drain off juice of Veg-All.
Layer in casserole dish the Veg-All, cheese and crackers.
Pour melted butter over all. Bake at 350\u00b0 for 20 to 25 minutes.
Drain Veg-All; place in casserole dish.
Mix soup, sour cream and
onions
and pour over Veg-All.
Melt margarine and add crackers
and
almonds; put on top.
Bake in oven at 350\u00b0 for 20 minutes or until slightly brown.
Put Veg-All in a 13 x 9 x 2-inch casserole dish.
Melt Cheez Whiz with 1/2 stick margarine, stirring until creamy and pour over Veg-All.
Sprinkle cracker crumbs on top.
Drizzle 1/2 stick melted margarine over crumbs.
Bake at 350\u00b0 for 30 minutes.
Drain Veg-All.
Mix chopped egg, chopped onion, pickle relish and mayonnaise with Veg-All.
Chill and serve.