---------- Recipe via Meal-Master (tm) v8.01
       Title: Fresh Vegetable Casserole
  Categories: Casseroles, Cheese/eggs, Vegetables
       Yield: 8 servings
       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
   SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine June/July 93
   POSTED BY: Jim Bodle 6/93