4 cups, chicken broth
1-1/2 cup, fresh baby carrots
4 cups, fresh broccoli florets
1 cup, shoepeg corn
2 tbsp. extra virgin olive oil
1 tsp. Frank Davis Vegetable Seasoning
1 tsp. garlic powder
1/2 tsp. fresh ground black pepper
2 cups Monterey Jack cheese, coarsely shredded

Start off by taking a 4-quart Dutch oven and bringing four cups of chicken broth to a rolling boil. Then, immediately, drop in the carrots, put the lid on the pot, lower the heat, and simmer gently for 5 minutes or so (remember, you want the carrots tender crisp, not soft and mushy).

When they're done to ultimate perfection, drain off and discard the poaching stock, pour out the carrots on the countertop onto a large, absorbent kitchen towel, and gently pat them dry. Then, in a large mixing bowl, uniformly combine the carrots, broccoli florets, shoepeg corn, olive oil, vegetable seasoning, garlic powder and black pepper.

	Franksgiving 2003 Menu
		• Oven Barbecued Turkey Legs • Indian-style corn casserole • Herbed New Potatoes • Mirliton Soup • Pilgrim-style green beans • Carmelized Coffee Flan

All that's left to do is to transfer the mixture to an ungreased 15x10x1 Pyrex baking pan, evenly pile on the shredded Monterey Jack, and bake uncovered at 425 degrees for 8 to 10 minutes or until the vegetables are tender-crisp and the cheese is toasty and bubbly!