Garden Vegetable Mix And Casserole - cooking recipe

Ingredients

1 lb. fresh green beans, stemmed
3 c. chopped celery
2 c. chopped carrots
1 (10 oz.) pkg. frozen corn
1 medium head cabbage, shredded (6 to 8 c.)
6 c. water
1/4 tsp. garlic powder
1 Tbsp. salt
1 (10 oz.) pkg. frozen peas
1 1/2 tsp. dried basil

Preparation

Combine all ingredients in large kettle or Dutch oven.
Fill sink with ice water.
Cook vegetables to a full boil over medium heat; remove from heat.
Cool quickly by setting kettle in sink of ice water.
Put vegetable mix into 4 (1-quart) freezer containers, leaving 1/2-inch space at top.
Seal, label and freeze.
Use within 6 months.
Makes about 15 cups of Mix.
Can also be used in Alphabet Vegetable Soup (See Salad/Soup section).