| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Casseroles, Cheese, Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | c | Broccoli florets |
| 1 1/2 | c | Sliced carrots |
| 1 | c | Mayonnaise |
| 1 | c | Shredded cheddar cheese (4 oz.) |
| 3 | To 4 Drops Hot pepper sauce | |
| 1/4 | ts | Pepper |
| 1/4 | c | Cooking sherry OR (optional) |
| 1/4 | c | Dry white wine (optional) |
| 1 1/2 | c | Sliced zucchini |
| 1 | c | Sliced celery |
| 1/2 | c | Diced green pepper |
| 1/2 | c | Diced onion |
| 1 | tb | Minced fresh parsley |
| 1 | tb | Minced fresh basil |
| 3 | tb | Butter or margarine |
| 12 | Saltines, crushed | |
| 1/3 | c | Grated Parmesan cheese |
INSTRUCTIONS
Steam broccoli and carrots until crisp-tender; drain and set aside. In a large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce, pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables, parsley and basil; stir gently to mix. Spoon into a greased 2 quart baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from heat and stir in Parmesan cheese; sprinkle over vegetables. Bake, uncovered, at 350 degrees for 30-40 munutes. Yield: 6-8 servings. SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine June/July 93 POSTED BY: Jim Bodle 6/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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