Fresh Vegetable Casserole

2 c Broccoli florets

1 1/2 c Sliced carrots

1 c Mayonnaise

1 c Shredded cheddar cheese (4

- oz.) 3 Drops Hot pepper sauce -- (3 to 4)

1/4 t Pepper

1/4 c Cooking sherry OR (optional)

1/4 c Dry white wine (optional)

1 1/2 c Sliced zucchini

1 c Sliced celery

1/2 c Diced green pepper

1/2 c Diced onion

1 tb Minced fresh parsley

1 tb Minced fresh basil

3 tb Butter or margarine

12 Saltines, crushed

1/3 c Grated Parmesan cheese

Steam broccoli and carrots until crisp-tender; drain and set aside. In a large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce, pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables, parsley and basil; stir gently to mix. Spoon into a greased 2 quart baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from heat and stir in Parmesan cheese; sprinkle over vegetables. Bake, uncovered, at 350 degrees for Lancaster, NH, Country Magazine June/July 93 POSTED BY: Jim Bodle 6/93