Recipes by Arlene

• 2 pkgs. California Blend Frozen Veggies (broccoli, cauliflower and carrots)
• 8 slices American cheese
• 8 slices Swiss cheese
• ¾ cup of melted butter
• 2 cups crumbled Ritz crackers
• ½ cup milk

Place frozen vegetables in a 9 x 13 inch greased pan. Lay slices of American cheese on top of the veggies and then layer slices of Swiss cheese on that. Mix the cracker crumbs with butter and sprinkle on top. Drizzle milk over the crumbs. Bake for one hour in a 350° oven.

• 8-oz. package of noodles
• 12-oz. can corned beef, diced
• 10½-oz. can cream of chicken soup
• ¼ lb American cheese, diced
• 1 cup milk
• ½ cupped chopped onions
• ¼ cup buttered crumbs or Ritz crackers

Cook noodles in boiling salted water until tender and drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2 quart casserole. Top with buttered crumbs. Bake in moderate oven at 350 degrees for 45 minutes. Serves 8-10.

Note: Substitute leftover Thanksgiving turkey for corned beef as another option.