Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Vegetables
Cheese/eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Broccoli florets
1 1/2 c Sliced carrots
1 c Mayonnaise
1 c Shredded cheddar cheese (4
- oz.)
3 Drops Hot pepper sauce -- (3 to 4)
1/4 t 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
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
