Triple Vegetable Dish

* Exported from MasterCook II *

Triple Vegetable Dish

Recipe By : Mrs. Andrew R. Quenton
Serving Size : 12 Preparation Time :0:00
Categories : To Post Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Lg Potatoes -- pared and cubed 3/4"
2 Lb Small White Onions -- peeled
1/2 C Margarine
1/2 C Flour
2 Pkg Instant Chicken Broth
4 C Milk
2 6 Oz. Cans Whole Mushrooms -- drained
1 C Soft Bread Crumbs
1 bunch Fresh Broccoli

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

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