Line Dutch oven with tinfoil.
Place vegetables in the oven. Cover with lid.
Bake with coals on top and bottom about 20 minutes.
until browned.
Add firm vegetables as they take the longest
ot.
If using fresh vegetables, add them now. If using canned vegetables, wait.
Cook vegetables according to package directions until just tender, frozen vegetables only.
If using canned vegetables, use straight from can.
Place vegetables in a greased casserole dish. Next, mix onions, celery, cheese and mayonnaise in a bowl and spread over vegetables.
Melt margarine; mix with crackers and sprinkle over top.
Bake about 30 minutes at 350\u00b0 or until done.
Cook vegetables as directed.
If using canned vegetables, drain cans.
Saute celery and onions in 2 tablespoons oleo. Combine vegetables, celery, onions, mayonnaise and cheese.
Put all into 1 1/2-quart casserole dish.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
Cut up any large vegetables.
In a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1/2 cup water.
Bring to boiling.
Reduce heat. Cover and simmer over medium heat 5 to 7 minutes.
Do not drain.
Stir in evaporated milk.
Heat through.
Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently.
If using canned oysters, just heat through.
Remove bay leaf.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
cans of your favorite canned vegetables. Put each can in separate
n using lentils: If using canned lentils, drain first and omit salt; if using
r Garbanzo beans.
If using canned beans, you do not need
Put a layer of browned hamburg in an ovenproof dish.
Over this, put a layer of sliced potatoes (cooked until about soft), then add a layer of canned vegetables (your choice).
Add soup; top with cheese layer over all and cover with foil.
Bake 30 minutes.
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the
Bring first five ingredients to a boil and cool.
Drain all canned vegetables well. Put all vegetables in bowl and pour oil mixture over.
Cover and let set several hours or overnight.
Mix together first five ingredients.
Bring to a boil and cool. Drain all canned vegetables.
Place all in large bowl and pour oil mixture over.
Let stand several hours or overnight.
Blend white sauce and cheese; combine with vegetables.
Pour into 1-quart casserole dish.
Toss crumbs with butter; sprinkle atop.
Bake at 350\u00b0 for 20 to 25 minutes or until browned.
o measure 4 cups (If using canned diced tomatoes, drain excess juice
In a food processor or blender, combine all ingredients (except pita chips and fresh veggies).
Cover and process until blended.
Transfer to a bowl and refrigerate until serving. Serve with vegetables and pita chips.