1.   Beat again, then stir in the milk, parsley, cheese, Tabasco, Worcestershire, salt, pepper and the sauteed vegetables.

2.   Add the sauteed vegetables and the beet mixture.

3.   Add the stock to the sauteed vegetables, stirring to scrape up all the savory bits stuck to the bottom of the pan.

4.   Add sauteed vegetables to squash, along with parsley, eggs, salt and deviled ham.

5.   Add the egg, ketchup, cheese and sauteed vegetables.

6.   Add the sauteed vegetables, the garlic, breadcrumbs, salt, pepper, nutmeg, Worcestershire, ketchup and water.

7.   Add anchovy to pan with sauteed vegetables.

8.   Add the sauteed vegetables and chill for at least an hour to allow flavors to blend.

9.   Add sauteed vegetables and melted butter.

10.   Add the cream sauce, the parsley, the sauteed vegetables and the tomato mixture.