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1 16-oz. bag frozen broccoli
Preheat oven to 350°F. Grease 3 standard loaf pans.
Defrost the frozen vegetables either by steaming, or in a slight amount of water or in the microwave. DEFROST SEPARATELY!
Boil the carrots until soft.
When all the vegetables are soft mash them, each in a separate bowl.
To the mashed broccoli add: 3 eggs, 1/3 cup mayonnaise, onion soup powder, 1 tablespoon flour, and a pinch of nutmeg.
To the mashed cauliflower add: 3 eggs, 1/3 cup mayonnaise, mushroom soup powder, 1 tablespoon flour.
To the chopped spinach add: 3 eggs, 1/3 cup mayonnaise, garlic, 1 tablespoon flour.
To the mashed carrots add: 2 eggs, 1/4 cup mayonnaise, ginger and 1 tablespoon flour.
Divide the vegetables into thirds. In the greased loaf pans spread in layers as follows: Broccoli, cauliflower, spinach, carrots.
Bake for 30 minutes or until set. Remove from oven. Run knife around the edge of the loaf pans. Invert tins onto plates. The presentation is very colorful and the taste is outstanding.
Posted by Chaya Grodner
Nutritional Info Per Serving: N/A
1 16 oz. bag frozen chopped spinach
1 16 oz. bag frozen cauliflower
1 lb. fresh carrots, peeled and sliced
11 eggs, divided
3 tablespoons powdered onion soup
3 tablespoons powdered mushroom soup
1 tsp. fresh pressed garlic
1/2 tsp. fresh ginger, grated
1-1/4 cups mayonnaise, divided
4 tablespoons flour