Ingredients
- 12 saltines
- 3 drops pepper sauce (hot)
- 240 ml mayonnaise
- 190 gr carrots (sliced)
- 190 gr zucchini (sliced)
- 180 gr broccoli florets
- 110 gr cheddar cheese (shredded)
- 100 gr celery (sliced)
- 65 gr green pepper (diced)
- 60 ml cooking sherry
- 60 gr onion (diced)
- 60 ml dry wine (white)
- 45 gr butter
- 28 gr parmesan cheese (grated)
- 2 gr parsley (minced fresh)
- 2 gr basil (minced fresh)
- 1 gr pepper
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 litre 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 180ºC or Lancaster, NH, Country Magazine June/July 93 POSTED BY: Jim Bodle 0.064516129032258
