Broccoli Casserole

8-10 cups broccoli cooked until tender

5 oz Velveeta Cheese, cubed

2 cans cream of celery

1 cup mayo

2 pkg Town House Crackers, crushed

2 sticks of butter, melted

1. Cook broccoli
2. Steam or boil broccoli florets until tender but not mushy. Drain thoroughly and spread into a lightly greased baking dish.
3. Make cheese mixture
4. In a saucepan over low heat, melt Velveeta with 1 stick of butter. Stir in cream of celery soup and mayo until smooth and creamy.
5. Combine with broccoli
6. Pour the cheese mixture over the broccoli and gently fold together so everything is coated evenly.
7. Prepare topping
8. Mix crushed Town House crackers with the remaining 1 stick melted butter.
9. Assemble in 9x13 pan & bake
10. Sprinkle buttered cracker crumbs over the casserole.
11. Bake at 350°F for 30–35 minutes, or until hot, bubbly, and golden on top.

Misty Carver/Mary Morgan-Portsmouth, OH (mission)

Veggie Dip

1 cup sour cream
1 cup mayo
1 tsp dill weed
2 tsp bon appetite (Bon Epice Grandmas)

Tristin Lindsey

Canned Salsa

28 cups puréed tomatoes
2-3 med-lg onions puréed
4 green peppers, chopped
2 jalapeño peppers, chopped
2 Anaheim peppers, chopped
2 T dry mustard
2 T salt
½ T black pepper
2 T minced garlic
1 T chili powder
¼ cup sugar
1 cup vinegar

Procedure:
Mix all ingredients in large pot. Let boil until it simmers down two inches. Put in jars, wipe off tops and punt on lids and rings. Process in water bath 35 minutes after it starts boiling. Make sure cans seal.

I got this recipe from my sister-in law Raquel.  Yummy!

Garden Fresh Vegetable Pizza

1 pkg 13.8 oz refrigerated pizza crust
1 Tbs. Olive Oil
2 garlic cloves, pressed
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup grated fresh Parmesan cheese
1 tsp Italian seasoning
1 small onion, sliced into rings
2 Roma tomatoes, sliced
1 medium zucchini, sliced
1 cup sliced mushrooms

Preheat oven to 400 degrees, unroll dough and press evenly into bottom of pan. Mix oil and garlic in bowl and spread evenly on dough. Bake crust for 7 minutes.

In another bowl mix together cheeses with Italian seasoning. Spread half the cheese on crust. Then layer evenly on cheese the onion rings, zucchini, tomatoes, and mushrooms. Then sprinkle rest of cheese on top. Bake 15-18 minutes more or until crust is golden brown.

Serves 6-350 calories, 15g fat, 8g Saturated fat, 35g cholesterol, 36g protein, 810mg sodium, 2g fiber