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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Vegetable Crunch Recipe

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This recipe for Vegetable Crunch is from The Jenkins/Griffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (15oz) cans mixed vegetables (drained well-I use Veg/Alls brand)
1/2 c. chopped onion, slightly heaped, less than 3/4 c.
1 c. chopped celery, slightly rounded
1 c. grated sharp cheese (no substitution)
1 c. mayonnaise, reg. good brand
1 c. crushed Ritz crackers( I use full stack plus 6 more to cover completely)
1/2 c. butter-no substitute, plus 2 T, melted
Directions:
Directions:
Mix first 5 ingredients and place in a reg.size(7 x 11) pyrex dish(sprayed lightly)
Mix cracker crumbs and melted butter and spread on top to cover completely.
Bake 350º for 30 to 40 minutes until bubbly around edges and crumbs a nice brown.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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