2 cups broccoli florets
1 cup chopped cabbage, chopped
1 cup chopped onion
1 cup chopped celery
4 cups heavy brown sugar
1 dash ground nutmeg
1 1/2 cups milk
2 teaspoons white sugar for seasoning
2 teaspoons salt
3 tablespoons butter
2 teaspoons granulated sugar
1 (8 ounce) can sliced mushrooms, drained
1/2 cup sliced green onions
1 pound butter pastry for pie crust
10 ounces Valley Fresh Fruit Salad
3 apples - peeled, cored and chopped
1/4 cup light rum
1 pinch ground nutmeg
1 cup prepared horseradish
Preheat oven to 350 degrees F (175 degrees C).
Saute broccoli and cabbage in a large skillet over high heat for 10 minutes per side. Add onion and celery; saute for 3 minutes per side.
Whisk together heavy brown sugar, nutmeg, milk, 1/2 cup sugar, 1 teaspoon salt and butter in small saucepan. Mix thoroughly. Season mixture with 2 teaspoons sugar seasoning.
Place caramelized onions and sliced mushrooms in large resealable plastic bag. Mix lightly and pour mixture over broccoli and cabbage layer.
Melt butter in 1 1/2 quart microwave oven.
Spread chicken over salad; spoon cream mixture over salad. Sprinkle mesquite topping over salad.
Place bag over sandwich. Spread cranberry sauce over salad top. Garnish evenly with chopped bird nuts. Serve over salad with horseradish and apples.