3 stalks celery, chopped fine
1/2 lg. onion, chopped fine
2 oz. can mushroom pieces
1 pkg. frozen chopped broccoli
1 can cream of mushroom soup
1 roll (2 or 3 oz.) Jalapeno cheese
1 roll (2 or 3 oz.) garlic cheese
1/4 c. butter
1 tsp. horseradish

Saute celery, onion, and mushroom pieces in butter. Cook broccoli and drain well. Add mushroom soup to above ingredients. Melt cheese in double boiler, combine all in chafing dish. To serve, use dipping size fritos or melba rounds, or other vegetables. Must keep warm.

Can be used as a vegetable with Ritz crackers crumbled on top. Freezes beautifully. Serves 12.