Broccoli Soup

8 oz, Velveeta cheese chopped
2 cans cream of celery soup (undiluted)
1 pint 1/2 & 1/2 cream
1 pound frozen floret broccoli or fresh cooked and chopped well

Put all ingredients in a crockpot on low for 3-4 hours.

Or use large pan on stove over medium heat, stirring often. No salt or pepper. Serve hot. Easy, tasty and rich.

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Easy Hashed Brown Casserole

1 - 16-oz. pkg. frozen hashed brown potatoes
2 Tbs. melted butter
1 cup sour cream
1 can cream of mushroom soup
1 onion minced
4 oz. cheddar cheese shredded

Combine all ingredients but the cheddar cheese. Put in bowl and stir well. Spoon into large baking dish. Sprinkle the cheddar cheese over the top. Bake at 400 D for 35-40 minutes. Yield - 6 portions.

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Cauliflower Casserole

1 medium head cauliflower, broken into florets
1 cup (8 oz) sour cream
4 oz. or more shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup chopped green pepper
1/4 cup sweet red pepper, chopped
1 tsp. salt
1/4 cup grated Parmesan cheese
Paprika

Place cauliflower and a small amount of water in a saucepan; cover and cook for 5 minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 325 D. for 30-35 minutes or until heated through. Yield: 6-8 servings.

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1 John 2:6  He that saith he abideth in him ought himself also to walk even as he walked.

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