pat@rruxqq (Pat M. Iurilli) (11/07/86)
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.RH MOD.RECIPES-SOURCE HOTDOG-CASS M "24 Jun 86" 1986
.RZ "FRANK AND VEGETABLE CASSEROLE" "Casserole with frankfurters, vegetables and cheese"
.IH "serves 6\-8"
.IG "2 lbs" "frankfurters," "1 kg"
boiled
.IG "20 oz" "frozen broccoli spears," "500 g"
cooked
.IG "20 oz" "frozen cauliflower," "500 g"
cooked
.IG "6" "large potatoes,"
diced and cooked (approx.)
.IG "12 oz" "canned corn," "350 g"
drained
.IG "1 lb" "cheddar cheese," "500 g"
sliced
.PH
.SK 1
Thinly slice franks (18\-20 slices per frank).
.SK 2
Break cauliflower into bite sized fleurets.
.SK 3
Separate broccoli into individual spears.
.SK 4
Combine all franks and vegetables in
.AB "6\-8 quart" "6\-8 liter"
pot and mix well.
.SK 5
Spread into baking pan(s). (I use 2
.AB "9\(mu9" "22\(mu22"
baking pans)
.SK 6
Cover ingredients with a layer of sliced cheese.
.SK 7
If cooking immediately, bake uncovered at
.TE 350 175
for 15 minutes or until
cheese melts. If coming from refrigerator, cook covered at
.TE 350 175
for 30\-35 minutes, then uncovered for 10\-15 minutes untill cheese melts
and ingredients are evenly warmed.
.NX
I use Armour All Beef franks.
.PP
As a variation, cube half of the cheese and mix in with the vegetables,
then top with remaining sliced cheese.
.SH RATING
.I Difficulty:
Easy.
.I Time:
45 minutes cooking, 15 minutes preparation, 15 minutes baking.
.I Precision:
Approximate measurement OK.
.WR
Pat M. Iurilli
Bell Communications Research Piscataway, NJ
{allegra, ihnp4, topaz}!rruxqq!pat