*  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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