Chinese Green Bean Casserole
INGREDIENTS:
2 c Broccoli florets 1 1/2 c Sliced zucchini
1 1/2 c Sliced carrots 1 c Sliced celery
1 c Mayonnaise 1/2 c Diced green pepper
1 c Shredded cheddar cheese (4 1/2 c Diced onion
-oz.) 1 tb Minced fresh parsley
3 To 4 Drops Hot pepper sauce 1 tb Minced fresh basil
1/4 ts Pepper 3 tb Butter or margarine
1/4 c Cooking sherry OR (optional) 12 Saltines, crushed
1/4 c Dry white wine (optional) 1/3 c Grated Parmesan cheese
2 c Broccoli florets 1 1/2 c Sliced zucchini
1 1/2 c Sliced carrots 1 c Sliced celery
1 c Mayonnaise 1/2 c Diced green pepper
1 c Shredded cheddar cheese (4 1/2 c Diced onion
-oz.) 1 tb Minced fresh parsley
3 To 4 Drops Hot pepper sauce 1 tb Minced fresh basil
1/4 ts Pepper 3 tb Butter or margarine
1/4 c Cooking sherry OR (optional) 12 Saltines, crushed
1/4 c Dry white wine (optional) 1/3 c 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.