Kaleidoscopic Vegetables Recipes

Steps:

• Clean and cut mushrooms in half.
• Slice zucchini and yellow squash in 1/2 slices.
• Slice onion into 1/4 inch rings.
• Place butter in glass measuring cup or any microwave safe bowl.
• Melt in microwave on high.
• Add dill, tarragon, salt and pepper to butter and mix well.
• Place veggies in flat 3 quart oven-safe casserole.
• Pour butter mixture over veggies and toss to coat.
• Bake at 325 degrees for 30 minutes.
• Vegetables will still be semi-crunchy.
• You may bake an additional 15-20 minutes if you prefer your vegetables not crunchy.

Steps:

• Preheat oven to 375 (if baking right away).
• Melt 2 T. butter in a saucepan and blend in flour.
• Cook over medium heat until smooth and bubbly, about 1 minute.
• Gradually add milk and cook until mixture boils and thickens, stirring constantly.
• Boil one minute.
• Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
• Stir until cheeses are melted and set aside.
• In medium skillet, brown sausage; drain.
• Stir in eggs and thyme and cook over medium heat until eggs are just set.
• Stir in cheese sauce and 1 T. parsley.
• Cool completely.
• Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
• Brush one sheet with melted butter and sprinkle with bread crumbs.
• Fold in half lengthwise; brush with butter.
• Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
• Place seam side down on ungreased cookie sheet.
• In a small bowl, combine topping ingredients.
• Brush strudel with melted butter and sprinkle with topping.
• Repeat until all five strudels are made.
• Bake for 15 minutes or until crisp and light brown.
• These can be prepared, covered and refrigerated a day ahead, then baked as directed.