1 (2 Pounds 14 Ounces) Can Sweet Potatoes 2 Eggs ¼ Cup Oleo (Butter or Margarine) ½ Cup Sugar 1/3 Cup Evaporated Milk 1 Teaspoon Vanilla Drain can of sweet potatoes, leaving a small amount of liquid. In sauce pan over low heat stir sweet potatoes until heated. Remove from heat and cream well. Mix
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2 Cans French Style Green Beans 1 Cup Italian Bread Crumbs 3 Pods Garlic 1 Can Artichoke Hearts ½ Cup Parmesan Cheese ½ Cup Olive Oil or Italian Dressing Drain liquid for beans and artichokes. Mash artichokes and mix with other ingredients. Sprinkle with bread crumbs and dot with butter. Bake 30-45 minutes covered. Uncover
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3 Boxes Chopped Broccoli 3 Chicken Breast 1 8 Ounce Package of Grated Cheddar Cheese 1 Can Cream of Chicken Soup ¼ Cup Mayonnaise 1 Tablespoon Lemon Juice Italian Bread Crumbs Boil broccoli until tender. Salt and drain. Cook chicken in 2 ¼ cups water for 20 minutes. Season the chicken with salt and pepper.
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1 Can Asparagus 1 Can Mushroom Soup Ritz Cracker Crumbs Dash of Pepper Butter Drain asparagus. Mix with soup. Place in 1 quart baking dish sprayed with PAM. Cover with cracker crumbs. Dot with butter. Bake in 350° oven until crumbs are toasted.