Six Weeks Coleslaw

Swiss Medley Vegetable Casserole

Swiss Medley Vegetable Casserole

(My favorite "company" vegetable)

1 bag frozen mixed vegetables (broccoli, carrots, cauliflower)

1 (10 3/4 oz.) can mushroom soup

1 cup grated Swiss cheese (approximately 8 oz. or 1/2 lb.)

1/2 cup sour cream

1/4 tsp. pepper

1 (4 oz.) jar drained, chopped pimento  (2 oz. will work)

1cup canned French fried onions

Combine vegetables, soup, 1/2 of the cheese, sour cream, pepper, pimento and half the onions.  Pour in greased 1-quart casserole dish.  Bake covered, 30 minutes at 300 degrees.  Top with remaining cheese and onions and bake, uncovered, five more minutes.

I usually double the recipe and put it in a 9-by-13 dish.  You may need some extra onions as it spreads out thinner.

Joan Hirnisey

1 large head cabbage, grated

1 large pepper, grated

1 large onion, grated

Mix all three vegetables together.

Bring to boil:

1 tsp salt

1 tsp dry mustard

½ tsp turmeric

1 cup vinegar

Remove from heat and immediately add:

¾ cup Splenda

Pour over vegetable mixture. Seal and chill.

Note: I modified the original recipe, substituting one cup of sugar for Splenda. If you want to make it the original method, boil the sugar with the rest of the above ingredients instead of adding after boiling.

Glenda George