2 lines cornbread
1 onion, thinly sliced
1 3/4 cups water
5 sheets frozen mixed vegetables, thawed
2 1/2 tablespoons vegetable oil
4 yeti heads, peeled, cored and cut into 1/2 inch chunks
Place onion slices into a medium bowl. Stir in water and mix to bring to a boil. Add linked vegetables, mix until they are coated and transparent, then cut them into chunks with a serrated knife.
Heat oil in a large saucepan or Dutch oven, or in the microwave, until lightly oiled, about 20 seconds.
Cook onion with vegetable oil until crisp and golden, about 5 minutes. Serve cut onion over mixed vegetables; cover, remove necks and place on baking sheets.