(there is no time listed for marinating. I just mix the
Vegetables use in any desired amounts:
8-inch skillet.
For vegetables, heat oven to 275
Chop the vegetables or pods to the size
eat is very tender.
For vegetables, heat oven to 450 degrees
Preheat oven to 400\u00b0F Place the olive oil and seasoning salt in a large pyrex dish and heat in the oven for 5 minutes.
Select the types and amount of vegetables you wish to use, add or substituting those you prefer. Add the vegetables to the hot oil, tossing to coat.
Bake for approximately 45 minutes. After 1/2 hour, move the vegetables around in the oil. Continue cooking until the vegetables are tender.
Combine the dressing ingredients and pour over cooked vegetables then refrigerate.
aste.
USE 1 cup for vegetables and STORE the rest in
Mix
flour,
salt
and pepper with bottled soda such as ginger ale,
to the consistency of thick pancake batter.\tDip raw vegetables\tin
batter
and
fry
in
deep, hot oil. Very crispy! Works well for lobster or fish cubs.
*Celery sticks, carrot sticks, green pepper, etc., for dipping.
In a small bowl, combine sour cream, spaghetti sauce mix, lemon peel and juice (chill).
Serve with vegetables.
Melt cheese; set aside.
Mix flour into melted butter. Gradually add juice until well blended.
Add melted cheese and chopped boiled eggs into sauce.
Pour over vegetables.
he biscuit mix. Let stand for about 10 minutes.
Dip
epper. Cook, stirring, until the vegetables are soft.
Add the
emove easily.)
Add vegetables.
Cook until vegetables are done (about
n refrigerator for up to 1 week.
To prepare vegetables, combine
nch) pieces.
Place all vegetables in a roasting dish in
o a boil and cook for 2 mins. Drain. When cool
For the aioli, combine mayonnaise, lemon
n airtight container for 6 months.
To prepare vegetables, pour olive
ot grill. Grill the chicken for 4 to 5 minutes per