|by Barbara Cousins|
This special diet cookbook is suitable for Candida, chronic fatigue, and allergy sufferers.
111 - 120 of 558 for mixed vegetables
Cook vegetables and macaroni separately ... Spread cheese over top. Bake at 400 degrees for 15 minutes or until cheese is melted. Yield: 6 to 8 servings.
Drain all vegetables. Combine: Boil until thick. Pour on vegetables while hot. There is enough dressing for 1 more can of vegetables.
Put into casserole dish and mix. Top with crackers - crumbs and butter, cut into pieces. Bake at 350 degrees for 30 minutes.
Cook the ground ... aside. If frozen vegetables are used cook ... taste with 1 cube beef bouillon. Cook 10 minutes between low and medium heat. Serves 6.
Mix all together, cover and bake at 350 degrees for 1/2 hour. Add another 1/2 cup Swiss cheese and bake 5 minutes more, uncovered.
Mix in: 1 c. ... chestnuts Pour into casserole dish and top with crumbled Ritz crackers and several pats of butter. Bake in 350 degree oven until bubbly.
Melt 1 stick ... cheese. Stir in vegetables. Put in ... mixture. Melt other stick of butter and drizzle over cracker crumbs. Bake 20-30 minutes at 350 degrees.
Mix together first 5 ingredients. Top with melted butter mixed with Ritz cracker crumbs. Sprinkle on top. Bake at 350°F for 30 minutes.
Cook vegetables according to directions. ... crumbs and 2 tablespoons butter. Sprinkle over casserole. Bake at 350 degrees for 20 minutes or until bubbly.
Mix all and put in greased casserole. Melt butter in hot milk. Bake at 325 degrees for 1 hour or more. Serves 6-8.
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