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Broccoli Souffle
2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 c. real mayonnaise
3 tbsp. grated onion
2 eggs, beaten
1 c. grated cheddar cheese
Ritz crackers
1 stick melted margarine
Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli. Put in a lightly greased 3 1/2-quart crockery cooker. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top. Cook on high for 2 to 3 hours.
"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."
Robert Fuoss
Exec.Ed. Saturday Evening Post, 1956-61
The Average American/Canadian eats about 11.9lbs of cereal per year.
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