1/2 cup sherry
1/2 cup butter
1/4 cup condensed cream of mushroom soup
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped green bell pepper
6 green onions, sliced
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
2 teaspoons dried sage
salt to taste
freshly ground black pepper to taste
1 cup vegetable oil for frying
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can mushrooms
1 (10 ounce) can diced celery
1 (10 ounce) can diced green bell peppers
1 cup chopped green onions
2 (8 ounce) cans diced tomatoes
1 (10 ounce) package frozen mixed vegetables, thawed
In a mixing bowl, blend the sherry, butter and mushroom soup. Add onion and bell pepper and stir well.
Melt butter in a large skillet or skillet over medium heat. Stir in broccoli, mushrooms and green pepper. Cook until broccoli is tender, about 5 to 10 minutes.
Stir in green beans, mixed vegetables, mixed salad greens, tomatoes and mixed vegetables. Season with salt, pepper and vegetable oil.
Fry quiche in the hot skillet or frying pan until golden brown. Serve piping hot.