Category: Casserole

2 cup Broccoli florets

1 1/2 cup Sliced carrots

1 cup Mayonnaise

1 cup Shredded cheddar cheese (4 oz.)

3 To 4 Drops Hot pepper sauce

1/4 tsp Pepper

1/4 cup Cooking sherry OR (optional)

1/4 cup Dry white wine (optional)

1 1/2 cup Sliced zucchini

1 cup Sliced celery

1/2 cup Diced green pepper

1/2 cup Diced onion

1 tbsp Minced fresh parsley

1 tbsp Minced fresh basil

3 tbsp Butter or margarine

12 Saltines, crushed

1/3 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