Vegetables in a cloud
2 T. butter
1 c. onion, chopped
3-4 c. broccoli, cut
6-8 carrots, cut into 3 inch julienne strops
1 8-oz. can sliced water chestnuts, drained
1 c. heavy cream
1/2 c. cheddar cheese, grated
1/2 c. mayonnaise
1/4 c. parmesan cheese
Sauté onion in butter in a small skillet. Cook the vegetables in a small amount of water until crisp-tender (about 5 min). Layer the vegetables, onions & water chestnuts in a 2 qt baking dish. Preheat oven to 350. Whip cream in a medium size bow. Fold cheeses and mayonnaise into cream and spread on top of the vegetables. Bake uncovered for30-40 minutes.