|Putting Food By|
|by Beatrice Vaughan|
The fourth edition of this classic guide to freezing, canning, and preserving food includes new information on freezing for the microwave, making ...
1 - 10 of 231 for cheesy vegetables
Add a 1/2 stick of butter to a stock pot, let it melt over very low heat. Add cabbage that has been cut up. Add carrots and the peas. Cook over low ...
Boil potatoes, onions ... water to cover vegetables. Add cauliflower ... thicken and add back to soup. Add jar of Cheese Whiz. Stir until blended. . Turner
Put cheese in ... Stir often. Place vegetables in 1 quart ... sprinkle remaining 1/4 of cracker mixture on top. Bake uncovered at 350 degrees for 20-25 minutes.
Combine potatoes, water, carrots, and onion in saucepan. Bring to a boil; reduce heat. Cover; simmer 15-20 minutes. Stir in remaining ingredients ...
Cook tortellini according ... except add frozen vegetables the last 5 ... until melted. Pour sauce over vegetable mixture. Toss lightly. Makes 4 servings.
Cook broccoli and ... package, drain. Put vegetables in baking dish. ... minutes at 350 degrees. Sprinkle crumbs over top and bake 10 more minutes. Serves 6.
Combine potatoes, water, carrots, onions, and pepper. Bring to boil; reduce heat and simmer. Stir in remaining ingredients until cheese is melted.
Stir all together. Chill 2 to 3 hours before serving.
Vegetable blend containing ... stirring often. Place vegetables in a 1-quart ... uncovered, at 350 degrees for 20 to 25 minutes. Serve at once. 4 servings.
Cut cheese into ... stirring often. Place vegetables in a 1-quart ... top of casserole. Bake, uncovered, at 350 degrees for 20-25 minutes. Serve at once.
top of page