Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------THE VEGGIES-----------------------------
1 md Cauliflower *1 1 tb Butter
1/4 Head Red Cabbage *2 1/2 ts Spike
6 md Carrots *3 1/4 ts Sea salt
2 md Yellow squash *4 Black pepper, fresh ground
2 c Bok choy greens, shredded 2 tb Butter

--------------------BUTTER-CRUMB TOPPING-------------------------
2 tb Butter 4 sl Bread, whole grain
1 Garlic clove, minced

*1 cored, broken into small florets *2 cored and shredded *3 cut into
slices, matchsticks or diced *4 cut into 1/2 inch cubes

Preparing the Veggies: Place cauliflower, cabbage, carrots and squash
in vegetable steamer, covered over boiling water for 10 minutes or
until tender. Add bok choy greens for the last minute of steaming to
wilt them.

Prepare the Topping:

In Heavy skillet melt butter. Add garlic and saute for flavor. In
processor or blender process bread to medium consistency. Toss
crumbs in garlic butter until all butter has been absorbed and crumbs
are evenly coated.

Assemble the casserole:

Preheat oven to 500 degrees. In large bowl, toss steamed veggies
with t Tablespoon butter, spike, and sea salt. Add pepper, if
desired and 1/2 cup butter crumb topping. Mix well Spread
vegetables in shallow oven proof casserole and top with remaining
crumb topping. Dot with 2 Tablespoons butter. Bake in oven for 5
minutes.

**JJ** 10/19/95 1902
Submitted By JJ JUDKINS On 10-21-95

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