| | Directions | | You may add or delete any vegetables you wish but even the yucky ones will be fantastic. Melt the butter in the Dutch and add each vegetable in order. Sauté each until slightly tender. Cube cheese into 1 inch chunks and lay on top of the vegetables. Cook an additional 4-5 minutes with top heat only (until cheese melts). Gently stir with a wooden spoon; serve immediately. Dutch oven size 12 inch. |
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| Ingredients | | - |  | 1/4 pound Butter |
| - | | 2 cups sliced carrots |
| - | | 1 diced onion |
| - | | 2 cups sliced celery |
| - | | 2 cups cauliflowerettes |
| - | | 2 cups broccoli |
| - | | 2 cups snow peas |
| - | | 1 diced bell pepper |
| - | | 2 cups sliced mushrooms |
| - | | 1 can water chestnuts |
| - | | 1/2 teaspoon Garlic salt |
| - | | 1 pound Velveeta Cheese |
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