EMERALD SOUP
1 lg. onion
2 boxes frozen broccoli
1/2 c. evaporated milk
1 sm. pkg. Mexican Velveeta cheese
3 tbsp. butter
1 c. milk
Saute finely chopped onions in butter until clear. Cook broccoli as directed. Drain, place cooked broccoli and milk in food processor or blender. Add to cheese and sauteed onions. Cook on medium to low heat for 20 to 30 minutes or until desired consistency is reached. *Drops of hot sauce makes this a festive holiday dish.