Categories: Vegetables 
      Yield: 8 servings 
  
      1 pk Frozen Cauliflower Flowerets 
      1 pk Frozen Asparagus Tips 
      1 pk Frozen Brussels Sprouts 
      2 c  Fresh or frozen Green Peas 
      1 c  Small Pearl Onions (canned) 
      1 c  Fresh or frozen String Beans 
      2 c  Tiny Carrots (canned) or 
           -small frenched carrots 
           Butter and sugar for glazing 
      2    Boiled Turnips, diced 
 
-------------------------------FOR GARNISHING------------------------------- 
           Parsley Sprigs 
           Small Red Peppers 
  
       Heat all the vegetables.  The carrots should be glazed by saut‚ing in 
  a bit of butter and sugar.  The turnips should be tossed in butter. Arrange 
  the hot vegetables in small mounds around the platter of beef, alternating 
  for color.  Garnish with parsley and small red peppers.  With the 
  vegetables, serve a separate bowl of Hollandaise sauce. 
   
  Source:  The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia 
  Grant 
   
  Posted by:  Sandy May  11/93