Broccoli Cheese Soup

Given to me by a friend at church, I have made this and my husband loved it.  I now am making a double batch for a voter's meeting at church on Wednesday night.

32 oz cubed frozen hashbrowns
10 cups water
1 family size package of frozen broccoli pieces
2 cans cream soup (chicken, celery, or mushroom)
2 # Velveeta cheese (cubed)
Boullion cube or soup starter.

Cook potatoes in water until softened, add rest of ingredients (except cheese) and continue cooking until softened.  A bit before serving, add cheese stirring often until cheese is melted and blended.

Vintage Appetizer Recipes

Skimming through a 1938 Better Homes & Gardens Magazine, I found some fun recipes for parties and snacks. These might be a bit late for the holidays, but there is always the Superbowl!

Cheese Puffs

Blend one 8-ounce package pimento cheese with 1 well beaten egg; Season to taste. Toast fancy shaped pieces of bread on one side. Spread other side with bread and cheese mix. Broil until brown and puffed. Makes 35.

Pastry Snails

sift 3/4 cup flower with 1/8 teaspoon salt; Cut in 1/4 shortening; add 2 tablespoons cold water to make stiff dough. Roll very thin in oblong shape. Spread with 3-1/4 oz can deviled ham and roll like jelly roll. Chill thoroughly. Slice thin; bake in hot oven (400 degrees) 15 minutes. Serve hot or cold. Makes 36.