"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Buffet Vegetables Recipe

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This recipe for Buffet Vegetables, by , is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dee Hansen
Added: Thursday, August 3, 2006


2 10 oz frozen or canned mixed peas & carrots
1 9 oz frozen or canned green beans (whole)
1 5 oz can water chestnuts, drained & sliced
1 3 oz can sliced mushrooms, drained
1 10 1/2 can mushroom soup
3 or 4 tbsp. cooking sherry
1 tsp worcestershire sauce
Dash of bottled hot pepper sauce
1/4 cup Pepperidege Farm Dressing
2 cups American or Cheddar Cheese, shredded

Cook vegetables if frozen, drain.
Combine water chestnuts & mushrooms
Combine all ingredients and add 2 cups shredded American or cheddar cheese. Toss with vegetables.
Top with Pepperidge Farm Dressing.
Dot with butter.
Put in 2 qt. casserole.
Bake uncovered at 350 for 40 to 45 min..

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