Vegetable Potpourri
Vegetable Potpourri is appropriate for the most formal buffet or informal picnic. Try it soon!
Ingredients
1 cup diced onion
2 tablespoons Roberts Butter
1 1/2 cups Cheese Sauce
1/4 teaspoon hot pepper sauce
1 cup sliced cooked carrots
1 cup cooked peas
2 cups cooked cut green beans
2 cups cooked cauliflower flowerettes
1/2 cup grated Swiss cheese
1/2 cup bread crumbs
Preparation
Sauté onion in butter until tender. Combine Cheese Sauce, hot pepper sauce and cooked vegetables in a buttered baking dish or individual baking dishes; sprinkle with grated Swiss cheese and bread crumbs. Bake at 350° for 10 to 15 minutes, or until sauce is bubbly and the crumbs are lightly browned.
Yield: 8 servings
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.