| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole | 6 | Servings | |
INGREDIENTS
| 3 | c | Broccoli flowerets |
| 3 | Carrots | |
| 1 | c | Sliced yellow squash |
| 1 | c | Fresh mushrooms; halved |
| 1 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Milk |
| 2 | tb | Butter or margarine |
| 2 | tb | Lemon juice |
| 1/2 | ts | Dried tarragon leaves |
INSTRUCTIONS
WHITE SAUCE Cut carrots in 2-inch pieces & halve lengthwise. Cook carrots & broccoli until tender-crisp. Toss all vegetables together & place in shallow 1-quart casserole. Pour white sauce over top & bake at 350 for 25 minutes or until all vegetables are tender. Yields 6-8 servings. White Sauce: In 1-quart saucepan, mix cornstarch, salt & pepper. Gradually add milk & mix until smooth. Add butter. Stirring constantly, bring to a boil over medium heat & boil 1 minute. Remove from heat & add lemon juice & tarragon. ELLEN QUINN ROSCOE From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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