1 teaspoon salt
1½ teaspoons sugar
½ teaspoon red pepper
½ teaspoon chili pepper
¼ teaspoon allspice
¾ cup SALTINE CRACKER crumbs
4 tablespoons butter
Peel parsnips; split in quarters lengthwise; remove center core. Cook in salted water (do not overcook). Saute onion and green pepper in butter until clear; add flour, puree, water and seasoning; cook until smooth and slightly thick. Put parsnips in greased 2 qt. glass baking dish and pour creole sauce over them. Saute SALTINE CRACKER crumbs in butter and sprinkle over top. Bake 25 minutes at 250° F.
GREEN BEAN ’N EXTRAORDINAIRE
(Yield: 6 Servings)
2½ cups cooked green beans