| 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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