My food testers loved this one. The broccoli slaw simplified the recipe eliminating the need to cut up the broccoli and shred the carrots. The mix I bought also had shredded purple cabbage adding another color and taste to the dish. Now, what do you do with the leftovers, if you have any? I wrapped them in flour tortilla, placed them in a baking dish, covered with cheese and baked on 350 until the cheese melted and the dish was piping hot. Yum Yum!
See the full recipe by going to Martha's Recipe Cabinet
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