CRUSTY BUTTER-CRUMB VEGGIES

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1 medium cauliflower, cored
and broken into florets
1/4 head red cabbage, cored
and shredded
2 medium yellow squash, cut
into cubes
6 medium carrots, cut into
slices or diced
2 c. bok choy greens, shredded
(optional)

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

Butter-Crumb Topping:
2 Tbsp. butter
1 clove garlic, minced
4 slices whole grain bread
1 Tbsp. butter
1/2 tsp. spike seasoning
1/4 tsp. salt
black pepper
2 Tbsp. butter
To prepare first set of ingredients: In large skillet,

melt butter. Add garlic and saute for flavor. In food proces-
sor or blender, process bread to a medium consistency. Toss
bread crumbs in garlic butter until all butter has been ab-
sorbed and crumbs are evenly coated.
Using remaining ingredients, in large bowl, toss veggies
with 1 tablespoon butter, spike and salt. Add pepper and 1/2
cup butter crumb topping. Mix well. Spread veggies in shallow
casserole dish. Top with remaining crumb topping. Dot with 2
tablespoons butter. Preheat oven to 500 degrees. Bake for 5 minutes.

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