Broccoli Casserole (Destonee)

1 onion, chopped
1 cup fresh mushrooms, sliced
2 tbsp butter
1 can sliced water chestnuts
3-10 oz pkg frozen broccoli

1 can cream of mushroom soup

1 tube garlic cheese

Saute 1 onion in 2 tbsp butter with mushrooms.  Mix all together.  Bake at 350 for 45 min.  Sprinkle with grate cheese, paprika, or potato chips.

Cabbage Salad (Destonee)

1 pkg coleslaw mix
6 green onions
1/2 cup toasted almonds
1 pkg crushed ramen noodles (chicken flavor)
shredded chicken

Dressing:
2 Tbsp sugar
3 Tbsp vinegar
1/3 cup olive oil
1 seasoning packet from noodles

Mix all except ramen noodles.  Add noodles just before serving.

Fresh Tomato Soup (Mindy Dalton)

8 or 9 ripe tomatoes, skinned and coursely chopped
1/4 cup butter
1/2 tsp baking soda
1 tsp salt
1 Tbsp sugar
1/4 cup butter
1/4 cup flour
2 tsp salt
2 qt. milk or part half and half
1/8 tsp pepper or to taste

Simmer tomatoes in large saucepan for 10 minutes.  Remove from heat and add 1/4 cup butter, soda, 1 tsp salt and sugar.  Let cool during preparation of next step.  Melt the remaining 1/4 cup butter in large kettle.  Add flour and 2 tspn salt.  Add milk; heat and stir to boiling point.  Combine the two mixtures and heat slowly.  Add salt, if needed, and pepper to taste.  Serve immediately. 

Grandma Green's Dumplings (Debbie Jensen)

Soup:
1 large potato
1/2 large onion
1 tbsp shortening
pinch of salt
2 sticks margarine
1/2 can evaporated milk

Dumplings:
2 cups bisquick
1 cup milk

In a 6-qt pot, fill 3/4 full of water.  Cut potatoes in pieces and put in.  Dice onion and put in.  Put in shortening so won't boil over.   Bring to boil.  When potato and onion are tender, put in margarine, milk and pinch of salt.  Bring back to boil and put dumplings in one at a time.  Spread with spoon so won't stick together.  Cook for about 3 minutes.  They should be done and taste great. 

Dumpling preparation: Put bisquick in bowl; pour a little milk at a time (not all at once).  Dough should be sticky.  Break off fist size of dough and roll out paper thin.  Cut 1 1/2 inch wide strips and drop in pot.

Cream of any Vegetable Soup (Jean Ward)

3 cups chopped fresh or frozen vegetable (zucchini, broccoli, spinach, celery, etc)
1 cup chicken broth
3 tbsp butter or marg. 
1/4 cup flour
1 egg, beaten
salt and pepper to taste
1 cup milk
1 cup half and half

Put chopped vegetables and broth in a 3-qt pan.  Bring to boil; reduce heat.  Cover; simmer until vegetables are tender, 14-20 minutes.  Puree vegetables and liquid in blender or food processor.  Melt butter; add flour and stir until smooth.  Gradually stir in milk.  Bring to boil, stirring frequently.  Add opureed vegetable/liquid.

In small bowl, combine egg and half and half.  Gradually pour egg mixture into milk mixture, stirring contstantly.  cook over meduim-low heat, stirring frequently, until heated through, about 5 minutes.  Do NOT boil.  Season to taste with salt and pepper.  Makes 6 (1 cup) servings. 

Cream of Garlic Soup (Jeane Jepson)

1 cube butter
1/2 cup minced garlic
2 cups dry white wine (must not be sweet wine)
4 cups chicken stock
1 tsp white pepper
4 bay leaves (whole)
2 qt heavy cream or half and half
2/3 cup roux (butter/flour mixture)

In large stock pot saute garlic in butter for 5 minutes at medium-high heat.  Stir occasionallyso as not to rown teh garlic.  Add pepper, bay leaves, wine and chicken stock.  Cook for 1 hour to reduce.  Don't cover.  If reduction is too severe, add 1-2 cups water.  After 1 hour remove from heat for 20 minutes to cool.  Add cream or half and half to pot, stirring constantly and return to medium-high temperature.  When the soup begins to steam, add roux to desired consistency.  If you have a wire whisk this works best to stir.  Cook for 20 minutes moer and serve.  Enjoy! 

Cheese Broccoli Soup (Thora Platt)

4 qt water
12 chicken bouillion cubes
3 cubes butter or margarine
1 1/2 cup flour
16 oz jar cheez whiz
3 small pkg frozen broccoli spears or equivalent fresh broccoli

Bring to boil water and chicken cubes.  Add bite size broccoli pieces to water.  Melt butter in pan and add flour.  Stir into boiling water and stir until thickened and smooth.  Add cheez whiz and stir until melted.  Serve hot.  Great over baked potatoes for a potato bar.  Serves 14 (5 qts)

Cheese Soup (Mary Ann Bastian)

1 qt water
3 chicken bouillion cubes
1 cup carrots
1 cup celery
1 cup potatoes
1/2 cup onions
1 can cream of chicken soup
1 pkg frozen broccoli
1 pkg frozen cauliflower
2 cups velveeta cheese

Simmer water and bouillion cubes.  Cook carrots, celery, potatoes and onions 15 minutes.  Precook califlower and broccli.  Add vegetables and velveeta cheese to water and bouillion; do not boil. 

Broccoli Soup (Arla Parsons)

1 can chicken broth
1 pkg frozen broccoli
1 onion, chopped
1 cube butter
1/2 cup flour
1 qt milk or half and half
salt and pepper to taste

Boil onions and broccoli in chicken broth until tender.  Add flour to milk; mix well.  Add butter and milk to broccoli mixture.  Stir until thickened. 
Sauce base can be used for any cream soup such as potato or clam chowder. 

Tortilla Cream Roll (Coreens)

8 oz cream cheese
1 cup grated cheese
1 can chopped green chilies
1/2 cup chopped green onions
dash garlic powder
Flour tortillas
1 cup sour cream
1 can chopped olives
1/2 tsp cumin
1/8 tsp season salt

Cream together cream cheese, cheese, sour cream, and add all ingredients and mix well.  Spread on tortillas.  Roll up and chill.  Cut into bite size pieces.

Vegetable Pizza (Dorothy Henrie)

2 cans crescent rolls
2 oz cream cheese
1 c mayo
1 pkg dry ranch dressing
1 c chopped broccoli
1 c chopped cauliflower
1 c grated carrot
cheese

Spread rolls in cookie sheet.  Bake 10 minutes at 350.  Mix cream cheese, mayo, and dressing together and spread on cooled crust.  Put veggies on top of crust, then sprinkle cheese on top of these.  Monterey Jack and cheddar are nice together. 

Vegetable Dip (Connie Belnap)

1 cup mayo
1 cup sour cream
1 Tbsp dry onion
1 Tbsp parsley
1 tsp dill weed
1 tsp garlic salt

Mix together

Speedy Veggie Wrap-ups (Karen Peterson)

8 oz shredded Monterey Jack cheese with jalapeno (2 cups)
2 cups purchased broccoli coleslaw
1 small tomato, seeded and chopped
8 (9 or 10 inch) flour tortillas

Heat oven to 350.  In medium bowl, combine cheese, broccoli coleslaw and tomato.  Place 1/2 cup mixture in center of each tortilla.  Roll tortilla up, folding in ends.  Place on ungreased cookie sheet; cover with foil.  Bake at 350 for 8-10 minutes or until cheese is melted.  Serves 4