Pie crust
Mixture of fresh vegetables
Potatoes or rice
8 oz. pkg. cream cheese
1 lb. pkg. cheese
1 jar black and/or green olives

In a 9 x 11 inch cake pan, bake a pie crust, set aside. Saute in fry pan or wok: onions, celery, carrots, mushrooms, sauerkraut (can use any other vegetables available). In separate pan, steam potatoes or cook rice. Cut 8 ounce package of cream cheese in narrow slices and cover wipe crust with these. Next put layers of sliced potatoes or rice over cream cheese. Add hearty layer of sauteed mixed vegetables. Sprinkle on black and/or green olives. Cover with grated cheese. Cover with tin foil. Bake until cheese melts.