1⁄4 cup chopped celery
1⁄2 cup chopped onion
4 or 5 peeled, chopped potatoes
16-ounce package frozen chopped broccoli
1 small can cream of chicken soup
1⁄2 pound Velveeta cheese
Cook celery, onion and potatoes in small amount of water until potatoes are done. Stir in broccoli and continue cooking until broccoli is done. Stir in chicken soup and cheese. Heat through.
Now, end your meal with this scrumptious dessert.
1 prepared angel food cake (I use the loaf size)
3 to 4 bananas, sliced
1 (16-ounce) can crushed pineapple, undrained
1 pint fresh strawberries, sliced
1⁄2 cup coconut
2⁄3 cup chopped pecans
12-ounce container frozen whipped topping (thawed)
Crumble cake into large, clear glass bowl. Layer with bananas, undrained pineapple, strawberries, coconut, half the pecans and whipped topping. Garnish with remaining pecans and strawberry slices. Makes a large dessert. Chill thoroughly. Even better the next day.
Send your comments to: Peggy Goodrich, Food For Thought, P.O. Box 1192, Enid, OK 73702.