Recipe - Fresh Vegetable Casserole

2 cup Broccoli florets
1 One half cup Sliced carrots
1 cup Mayonnaise
1 cup Shredded cheddar cheese (4
oz.)
3 To 4 Drops Hot pepper sauce
One fourth teaspoon Pepper
One fourth cup Cooking sherry OR (optional)
One fourth cup Dry white wine (optional)
1 One half cup Sliced zucchini
1 cup Sliced celery
One half cup Diced green pepper
One half cup Diced onion
1 tablespoon Minced fresh parsley
1 tablespoon Minced fresh basil
3 tablespoon Butter or margarine
12 Saltines, crushed
1/3 cup Grated Parmesan cheese

Steam broccoli and carrots until crisptender; 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 3040 munutes. Yield: 68
servings.

SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine June/July 93
POSTED BY: Jim Bodle 6/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini