carrots

1 stick margarine

2 cups frozen peppers and onions

2 stalks celery, chopped fine

2 broccoli crowns, steamed and chopped

2 cups mini carrots, steamed and chopped

1 12oz can evaporated milk

24 oz whole milk (use milk can to measure)

8 oz shredded Velveeta

1/8 cup flour, dissolved in 1/4 cup hot water

4 oz whipped cream cheese

4 oz can diced mild green chilies

Melt margarin in large stock pot.

Sautee peppers/onions and celery until translucent.

Add steamed carrots and broccoli.

Pour milk over all.

Add Velveeta and stir.

Add dissolved flour, blending well.

Season with salt to taste.

Cook on low to medium heat for 1/2 hour or so, stirring often.

Remove from heat when thick and stir in cream cheese till melted.

Add chilies.

(similar to Broccoli Patties from That’s My Home but with mixed Steamer veggies)

1 cup frozen mixed bell peppers, thawed

1/4 onion, chopped

1 tsp minced garlic

Margarine (large heaping spoonful)

1 package of Steamer cauliflower, broccoli and carrots (steamed and cooled, patted dry)

2 eggs, beaten

1 cup Italian bread crumbs

1 cup Italian mix cheese shreds

1/4 cup Parmesan dried cheese

Preheat oven to 400 degrees.

Saute onion, garlic and peppers in margarine until translucent and thick.

Combine onion mixture with steamed vegetables and mince/chop into small pieces in large bowl.

(I used my Cuisinart stick blender. Use a food processor or hand chop if you want bigger chunks of vegetables.)

Mix eggs, bread crumbs and both kinds of cheese in large bowl.

Combine both bowls of ingredients, mixing well.

Form into patties and flatten out on well-oiled cookie sheet.

DO NOT use cooking spray. Use actual oil.

Cook on each side for 12-15 minutes.

Drain on paper towels and serve warm. Top with sour cream or your favorite sauce.

Country Life at Gray Gables