*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
                         -----VEGETABLE BUNDLES-----
    4                    Green onion tops
    8       oz           Frozen whole green beans
    3       md           Carrots *
    1       md           Red bell pepper**
    1       md           Yellow bell pepper**
                         -----DIJONAISE SAUCE-----
    2       tb           Butter
    4       ts           All-purpose flour
      1/4   ts           Salt
      1/4   ts           White pepper
    1 1/4   c            Milk or half-and-half
    2       tb           Dijon mustard
   * cut into thin, 4-inch-long strips ** cut into long
   thin strips
   To prepare Vegetable Bundles: In a large skillet, cook
   green onion tops in small amount of boiling water,
   about 3 to 4 minutes or until just limp. Drain and
   Gather beans, carrots, and peppers into 8 bunches,
   using an assortment of each. Carefully tie each bundle
   with a cooled green onion strip. Place bundles in a
   steamer basket and set in a large saucepan or skillet.
   Steam over boiling water 7 minutes or until vegetables
   are tender-crisp.
   To prepare Dijonaise Sauce: In saucepan over medium
   heat, melt butter, stir in flour, salt and pepper. Add
   milk. Cook and stir until the sauce is thickened and
   bubbly. Cook and stir for 1 minute more. Remove from
   heat and stir in mustard.
   Spoon sauce over steamed bundles. Or pool on a platter
   and arrange bundles over the sauce.
   From the Oregonian FOODday, 1/5/93.
   Posted by Stephen Ceideburg
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