King, H.
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La Belle Cuisine - More  Vegetable Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Monterey Jack's Vegetable Bake

"I was a vegetarian until I started
leaning toward the light."

~ Rita Rudner

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 L'Amateur De Fromages
L'Amateur de Fromages
Renoux, Andre
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Monterey Jack’s Vegetable Bake
Bon Appetit Archives

2 tablespoons corn oil margarine
1/2 pound fresh broccoli, broken into florets,
stems peeled and cut into 1/2-inch pieces
1 to 2 tablespoons soy sauce
1 1/2 teaspoons minced fresh garlic
1 teaspoon celery seeds
1/2 teaspoon dried dill
Salt and freshly ground pepper
1/2 pound carrots, peeled and diced
1 small onion, diced
7 eggs
1 1/4 cups milk
1 pound Monterey Jack cheese, shredded

Melt margarine in a medium skillet until foam subsides. Add broccoli
stems and sauté briefly. Add soy sauce, garlic, celery seeds. Dill and salt
and pepper to taste. Cook over low heat about 5 minutes, stirring occa-sionally. Add carrots, onion and broccoli florets; cover and cook until
tender, about 10 minutes, stirring occasionally.
Preheat oven to 350 degrees F. Beat eggs and milk in large bowl. Add
cheese and vegetables. Turn into lightly greased deep 3-quart baking
dish. Place in large, shallow pan and add boiling water to depth of
 inch. Bake until knife inserted in center comes out clean, about 50
to 60 minutes. Serves 6 to 8.

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