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Results 51 - 60 of 93 for broccoli-cauliflower-carrot
Mix all ingredients and dress with Italian dressing or make your own: 1 tsp. garlic salt 1 tsp. dry mustard 2 tsp. grated onion 1/3 c. ...
Mix together. Combine: 1 can cream of chicken soup 1/2 stick butter Heat and pour over prepared vegetables in 1 1/2 quart casserole. Bake ...
Heat Bechamel Sauce in top of double boiler. Add chopped vegetables and chicken bouillon. Cook until vegetables are cooked but firm. Add ...
Cook pasta according to package directions in a large amount of salted, boiling water. Add vegetables during last 45 seconds of cooking. ...
Put all cut vegetables in a large bowl. Pour in dressing. Toss. Refrigerate. Toss before serving.
Cook each vegetable until just tender. Make white sauce and dissolve cream cheese in it. Pour over drained vegetables which have been ...
Saute onion, celery and carrots in butter. In 8 quart ... flour to thicken (approximately 3/4 cup). Add garlic powder, pepper and salt to taste.
Mix well in large bowl. Combine: Mix well. Add to vegetables and chill overnight. Garnish salad with cherry tomatoes and/or bacon crumbles.
Boil potatoes and bouillons in water until tender. Saute onion in butter and add all to potatoes and water. Add package of frozen ...
60. BROCCOLI SALAD
Mix all together and refrigerate. Can be mixed a day ahead of time and refrigerated.
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