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Ribbon Vegetable Salad


  • 1 1/2 cups summer squash, cooked and sliced
  • 1 1/2 cups green beans, cooked and cut
  • 1 1/2 cups carrots, cooked and sliced
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  • 1 can whole kernel corn, drained
  • 1 1/2 cups buttered bread crumbs
  • 2/3 cup evaporated milk
  • 1/3 cup water
  • 1/4 lb. Velveeta cheese, thinly sliced
  • 1 tsp. Worcestershire sauce
  • 1/4 cup mayonnaise


Arrange veggies in separate rows in 8 cup baking dish. Heat milk, water, cheese, and Worcestershire sauce in a small saucepan, stirring often, just until cheese is melted. Remove from heat and beat in mayonnaise. Pour sauce over veggies. With fork, stir just enough to let sauce flow to bottom without disturbing rows. Edge each row with buttered bread crumbs. Bake at 350 degrees F for about 30 minutes.

By Robin from Washington, IA


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