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 30-40 munutes. Yield: 6-8 servings. SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine June/July 93 POSTED BY: Jim Bodle 6/93
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 8|
|Calories from Fat: 317 (67%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 13.4g|
|Cholesterol 41.2mg||13 %|
|Sodium 778.1mg||27 %|
|Potassium 363.1mg||10 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 31.5g|
|Protein 8g||11 %|
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Calories per serving: 476
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