*  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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