California Veggies

• 1 (1 lb.) frozen pkg. California vegetables (broccoli, cauliflower and carrots, can use fresh)
• 8 oz. processed American cheese, cubed
• 1 can mushroom soup, mixed with 1/2 soup can milk
• 1 (7 or 8 oz.) pkg. seasoned croutons
• 1 stick oleo, melted

1. About a peck of dandelion leaves will be required for a pint when cooked.
2. Look each over carefully and wash well in several waters; lay them in cold water for twenty minutes.
3. Put over to cook in an abundance of boiling water; put in a tablespoonful of salt and cook from thirty to forty minutes.
4. They will require a longer time if the leaves are not tender.
5. When done, put in a colander; drain and press out all the water.
6. Return to the stove in a saucepan; season with a little pepper and a teaspoonful of butter.
7. Cut through with a sharp knife and mix thoroughly.
8. Put in a hot dish and garnish, if liked, with slices of cold hard-boiled eggs.
9. Serve with vinegar.
10. Some prefer to boil a small piece of fat salt pork, well washed, with the dandelions, putting it in when the water is changed.
11. Dandelions make very nice greens and are considered very wholesome, but can rarely be obtained outside of rural districts.
12. They certainly should be as marketable as spinach.

california vegetables, american cheese, mushroom soup, croutons, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563938 (may not work)