Ingredients:
1 c. steamed peas
1 c. steamed celery, diced
1/2 c. steamed carrots, sliced
1 c. sautéed onion
1/2 c. sautéed red pepper
2 c. sautéed mung bean sprouts
1/2 c. seasoned bread crumbs
1/4 c. toasted slivered almonds
Directions:
Mix vegetables with cashew white sauce (see Cashew White Sauce recipe under Appetizers and sides category). Place in casserole dish, and cover with breadcrumbs and almonds. Bake at 350 deg. F. for 20 minutes. Serve hot. Serves 6.
Nutritional Information:
Calories per serving: 116; protein: 5 grams; carbohydrate: 19 grams; fat: 2 grams; cholesterol: 0.0 milligrams
______________ Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., serves on the faculty of the Department of Nutrition and Dietetics, School of Allied Health Professions, Loma Linda University, Loma Linda, California. Myrna Guizar became a registered dietitian at Loma Linda University, where she was a student of Georgia's. Myrna teaches nutrition in the WIC program of Riverside County Public Health Department, Riverside, California.
