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Vegetable Scallops Recipe
|Mixed vegetables||2 Cup (32 tbs) (Peas, Cauliflower, Carrots, Beans, Potatoes, Etc.)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chili sauce||1⁄2 Teaspoon|
|Grated cheese||3 Tablespoon|
|Chopped pineapple/Apple||1⁄3 Cup (5.33 tbs)|
|Tomato slices||4 (For Garnish)|
|Capsicum rings||4 (For Garnish)|
Serving size: Complete recipe
Calories 1229 Calories from Fat 436
% Daily Value*
Total Fat 49 g76.1%
Saturated Fat 29.9 g149.5%
Trans Fat 0 g
Cholesterol 138 mg
Sodium 959.2 mg40%
Total Carbohydrates 155 g51.8%
Dietary Fiber 21.7 g86.6%
Sugars 58.8 g
Protein 44 g88.3%
Vitamin A 200.3% Vitamin C 884.7%
Calcium 105.9% Iron 17.2%
*Based on a 2000 Calorie diet
Boil, uncovered, in salted boiling water, until tender.
Remove from heat and set aside (uncovered) for five minutes.
Add two tablespoon cheese and butter.
Combine cornflour, and milk and pour it on vegetable in the pan.
Place the pan on medium heat and cook until thick and smooth, stirring constantly.
Place in a greased casserole dish and bake in a hot oven for 15 minutes.
Arrange tomato slices and capsicum rings.
Sprinkle remaining cheese, dot with butter, and return the dish to the oven and bake for a further 10 minutes.