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Shelly's Vegetables                        Shelly Sauvola

2 cups carrots                        2 cups broccoli

2 cups cauliflower                        3 Tbsp. butter

3 Tbsp. flour                        1 pint half & half

2 tsp. hot mustard                        1/2 tsp. dill weed

2 tsp. chicken bouillon                        3/4 cup colby cheese

Buttered bread crumbs


Cook veggies until crisp.  Place in 3 quart casserole dish.  Melt 3 Tbsp. butter and add flour gradually.  Remove from heat and gradually add half and half.  Place back on heat.  Add mustard, dill weed and bouillon and dash of nutmeg and pepper.  Heat until bubbly.  Pour over veggies.  Sprinkle with dill weed and grated cheese.  Top with buttered crumbs and bake at 375 for 1/2 hour