Recipe - Cauliflower Broccoli Casserole

4 cup Broccoli flowerets; (1 1/2
lbs.)
6 cup Cauliflower flowerets; (22
One half lbs.)
1 pack (10 Oz.) frozen peas; thawed
and drained
1/3 cup Sliced green onions
One half cup Thinly cut or sliced up celery
1 cn (8 Oz.) cut or sliced up water
chestnuts drained
1 Jar (2 Oz.) pimento; drained
1 One half cup Mayonnaise
1 Sour; (8 oz.) cream
Three fourths teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Sugar

Combine first 7 ingredients in large bowl. In small bowl blend mayonnaise,
sour cream, salt, pepper, garlic powder and sugar. Fold into vegetables.
Refrigerate, covered, several hours or overnight. Yield: 22 (One half cup)
servings.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 24,
1998