*  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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