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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - June 18, 2010

Fresh Vegetable Casserole

Serves: 6


        

  Download this recipe.

2 cups broccoli florets
1-1/2 cups sliced carrots
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
3 to 4 drops hot pepper sauce
1/4 teaspoon pepper
1/4 cup cooking sherry or dry white wine, optional
1-1/2 cups sliced zucchini
1 cup sliced celery
1/2 cup diced green peppers
1/2 cup diced onions
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
3 tablespoons butter or margarine
12 crushed saltine crackers
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-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in Parmesan cheese; sprinkle over vegetables. Bake, uncovered, at 350° for 30-40 minutes.


Audrey Thibodeau, Lancaster, New Hampshire
© Copyright Reiman Publications, 1993-1997


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