3 med. turnips, peeled & thinly sliced
2 med. zucchini, thinly sliced
2 lg. tomatoes, chopped
1 lg. onion, thinly sliced into rings
1 c. broccoli flowerets
1 c. cauliflower flowerets
6 tbsp. butter
20 Ritz crackers, crushed
1 c. cheese, shredded
2 lg. tomatoes, chopped
1 tbsp. white wine
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter

Cook turnips in pan of water for 4 minutes; add zucchini and onion for 3 more minutes; drain. In large bowl, combine zucchini, onion, turnips, tomatoes, broccoli, cauliflower, 6 tablespoons butter, wine, Worcestershire sauce, garlic powder, salt and pepper. Turn into 12 x 7 x 2 inch casserole. Toss crackers and 2 tablespoons butter. Sprinkle on top of casserole. Bake at 325 degrees for 50 minutes. Sprinkle on cheese and bake 5 more minutes. Serves 10.