![APPETIZERS, SOUPS AND SANDWICHES](/images/new-backgrounds/75921/7592133x1.webp)
APPETIZERS, SOUPS AND SANDWICHES
Vegetable Platter
12 frozen baby carrots, defrosted
12 frozen brussels sprouts, defrosted
12 whole canned mushrooms
24 whole boiled onions
12 wooden skewers,
1 medium head cauliflower, about 1’12 Ibs.
Lemon Dill Sauce
J/3cup butter or margarine 1 tablespoon lemon juice
%teaspoon seasoned salt 114teaspoon dried dill weed
Assemble kabobs by alternating 1 carrot, 1 brussels sprout, 1 mushroom and 2 onions on each skewer. Arrange in circular pattern on
Rinse cauliflower with water. Shake off excess. Wrap in plastic wrap. Microwave at HIGH Power for 4 minutes. Turn over. Microwave for 5 to 6 minutes, or until
SAUCE:
In
Microwave at HIGH Power for 5 to 6 minutes, or until vegetables are
10 to 12 servings
Chili Cheese Dip
1 lb. pasteurized process cheese spread with Mexican seasoning
1 can (15 oz.) chili without beans
1 can (5 oz.) evaporated milk
1 medium tomato, seeded and chopped
2 green onions, sliced corn chips
Cut cheese into
About 4 cups
Cream of Vegetable Soup
1 pkg. (10 oz.) frozen mixed vegetables
% cup chopped onion
2 tablespoons butter or margarine
1 tablespoon snipped fresh parsley
2 teaspoons instant chicken bouillon granules
%teaspoon dried marjoram leaves ‘18teaspoon pepper
1 cup water
2 tablespoons
1 cup
In
Pour mixture into blender container or food processor. Blend until smooth. Return mixture to casserole. Stir water into flour. Add bouil- lon, marjoram and pepper. Blend water mixture and
4 to 6 servings
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