Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | Broccoli florets |
1½ cup | Sliced carrots |
1 cup | Mayonnaise |
1 cup | Shredded cheddar cheese (4 oz.) |
3 \N | To 4 Drops Hot pepper sauce |
¼ teaspoon | Pepper |
¼ cup | Cooking sherry OR (optional) |
¼ cup | Dry white wine (optional) |
1½ cup | Sliced zucchini |
1 cup | Sliced celery |
½ cup | Diced green pepper |
½ cup | Diced onion |
1 tablespoon | Minced fresh parsley |
1 tablespoon | Minced fresh basil |
3 tablespoons | Butter or margarine |
12 \N | Saltines, crushed |
⅓ cup | 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