Side Dishes
 

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Broccoli Rice Dish

1 chopped onion        1 stick butter (1/4 cup)        1 can cream of mushroom soup    1 can (use soup can) milk
8 oz. velveeta cheese        2-10 oz. packages frozen broccoli        1 c uncooked instant rice

sauté onion in butter.  add soup, milk, and cheese.  stir until creamy.  rinse broccoli in hot water to loosen.

in casserole (spray with nonstick spray first), place broccoli and rice.  add cheese mixture and stir well.  bake at 350 for 1 hour (covered).
 
 

Olive Salad

3 cloves garlic, chopped        1 cup black olives        1 cup green olives        1 cup olive oil
1/2 cup sweet roasted red peppers (or pimento)       2 or 3 Tablespoons parsley    2 Tablespoons wine vinegar

combine all and chill at least 24 hours to combine flavors before serving.
 
 

Potato Dumplings Au Gratin

1 pound potatoes, peeled        1 egg, beaten        1 cup flour        2 Tablespoons parsley
1 teaspoon salt                          1/4 teaspoon black pepper

boil potatoes until tender.  mash well and add egg, flour, parsley, salt, and pepper.  knead until smooth.  divide into four pieces.  roll each piece in a rope about 1/2 inch thick.  cut into 1-inch pieces.  place in baking dish (about 12x8) in one layer.

Sauce:    1-1/4 cups cream    1/4 cup melted butter    1 teaspoon sage    1/2 teaspoon salt    1/4 teaspoon pepper
 
combine all and stir well to blend.  pour over dumplings.

bake 20 minutes at 375, remove and top with 1/4 cup parmesan cheese and   2 Tablespoons parsley.  serve.
 
 

Ritz Cracker Vegetables

2 rolls of Ritz crackers, crushed        2 pounds frozen vegetables    1 pound velveeta    1 stick (1/4 cup) butter

cook vegetables for 5-8 minutes in microwave and drain.  place crushed crackers  in 13x9 pan. top with vegetables.

melt velveeta and butter, stir until smooth.  pour over vegetables and bake at 350 for 35 minutes.  (cover for the first 15 minutes)