Buffet Vegetable
Suggestions:
a combination
of fresh steamed broccoli and cauliflower florets with carrots,
summer squash, zucchini coins and snow pea pods in a lightly
seasoned butter sauce.
of u.s.d.a.
#1 hybrid extra sweet corn shucked and served with drawn butter.
of whole baby belgian carrots steamed
with a lightly seasoned butter sauce, brown sugar and chinese
chicken sauce supreme.
of whole kentucky blue lake green beans
sautéed and lightly seasoned, garnished with toasted
sliced almonds.
trimmed young tender tips steamed
and served with sauce hollandaise.
early june peas steamed and garnished with
a fine julienne of ham and shredded lettuce in a light supreme
sauce.
steamed and topped with seasoned
bread crumbs, chopped boiled egg, garlic butter and fresh
chopped parsley.
fresh steamed buds of cauliflower in a rich
cheddar cheese sauce. Dusted with herbed french crumbs and
baked.
steamed ford
hook lima beans with whole kernel corn, sautéed and
lightly seasoned. Garnished with crisp bacon bits and scallions.
sliced and steamed with sweet and tangy
sauce spiced with cloves.
in a rich cheddar cheese sauce topped with grated parmesan
cheese, then oven baked.
fresh trimmed
and steamed. Garnished with sautéed spanish onion and
crisp diced bacon
summer squash, blue lake
green beans, red and yellow bell pepper strips, mushroom caps
and zucchini slices lightly seasoned and buttered.
Fresh steamed and garnished with crisp bacon and sautéed
spanish onion in a lightly seasoned butter sauce.
Seasonal fresh squash split and baked with a light seasoning
and butter.
The presidents favorite. Steamed fresh florets laced with
a sharp rich cheddar cheese sauce.
Fresh steamed leaf spinach seasoned and combined with a light
soufflé batter then oven baked with a golden cheese
topping.
whole kernel sautéed with diced red and green bell
peppers in a lightly seasoned butter sauce.
sautéed
with peeled pear tomatoes and spanish onion, seasoned with
garlic and oregano.
coin
sliced with garlic bread crumbs and spanish onion. Braised
and finished with stewed tomatoes and port wine.
fresh florets
steamed and baked with grated cheddar and stilton cheese with
an herbed french crumb topping.
traditional baby belgium carrots steamed and combined with
early june peas, lightly seasoned butter sauce.
,
broccoli florets water chestnuts and bok choy flash fried
in peanut oil with ginger soy sauce.
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