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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Buffet Vegetables Recipe

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This recipe for Buffet Vegetables is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º for 40 to 45 min..
Number Of Servings:
Number Of Servings:
12

 

 

 

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