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| Triple Vegetable Dish Recipe |
Category: Vegetables
Rating:
N/A
Servings: 12
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Ingredients
6 large potatoes; pared and cubed 3/4
2 lb small white onions; peeled
1/2 cup margarine
1/2 cup flour
2 pkg instant chicken broth
4 cup milk
2 can (6 oz) whole mushrooms; drained
1 cup soft bread crumbs
1 bunch fresh broccoli
Cooking Directions:
Cook potatoes and onions, covered, in boiling salted water for 15 minutes or until tender; drain and return to pan. Melt margarine in a large saucepan and stir in flour and chicken broth. Cook, stirring constantly until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and boils for 1 minute. Drain liquid from mushrooms and stir this liquid into sauce. Add mushrooms to potatoes and onions; fold in sauce. Spoon into a 3-quart baking dish and sprinkle bread crumbs in center. Bake at 375° for 30 minutes, until bubbly and crumbs are toasted. While vegetables bake, trim broccoli and cut flowerets from stems. Cook flowerets, covered, in boiling salted water for 8 minutes or until tender. Drain broccoli and arrange in a ring around edge of baking dish.
Serves 12
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. Andrew R. Quenton Posted to EAT-L Digest by Bill Spalding on Aug 2, 1997
vegetables,topost
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