Broccoli Dip
1 pkg.(10oz) frozen chopped broccoli
2 ribs celery, chopped
1 med. white onion, chopped
3/4 stick margarine
2 rolls garlic cheese
1 can cream of mushroom soup
1 med. can mushroom pieces
1 can sliced water chestnuts
2 tsp. Worcestershire sauce
Cook broccoli until tender. Saute celery and onion in oleo until tender. Place broccoli and sauteed vegetables in slow cooker/crockpot; add mushrooms, cheese, cream of mushroom soup. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/crockpot, with chips or crackers.
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.
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