2 lbs. baby carrots
1 red onion thinly sliced
1 large green pepper, thinly sliced
1 10 oz. can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustand
salt and pepper to taste
Cook carrots until tender and crisp. Drain. Place carrots, onion and green pepper in a large bowl. Mix remaining ingredients and combine with vegetable. Stir well. Marinate in the refrigerator for 24 hours. Will keep well in the frige for up to 2 weeks. Makes 2 quarts. Note: do not slice baby carrots. Cook as is. Donna uses only 1/2 onion and 2 bell peppers due to personal preference
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Wednesday, April 13, 2011
Thursday, March 17, 2011
Sweet Potato Fries
1-2 medium sweet potatoes cut in wedges
1/8 tsp. cinnamon (may be omitted)
1/4 tsp. seasoning salt
1/4 tsp. cumin
1/8 tsp. pepper
1/4 tsp. garlic powder
Combine all ingredients in bag and shake. Place on greased cookie sheet. bake at 450 degrees for 20 minutes, flip once.
1/8 tsp. cinnamon (may be omitted)
1/4 tsp. seasoning salt
1/4 tsp. cumin
1/8 tsp. pepper
1/4 tsp. garlic powder
Combine all ingredients in bag and shake. Place on greased cookie sheet. bake at 450 degrees for 20 minutes, flip once.
Breaded Vegetables by Amy Young
1/2 cup seasoned fine dry bread crumbs
2 Tbsp. grated parmesean cheese
1/4 tsp. black pepper
1 slightly beaten egg
1 tbsp. milk
4 cups cauliflower, broccoli, whole button mushrooms, and/or packaged, peeled baby carrots.
1 Tbsp. butter or margarine (melted) optional
Lightly grease baking pan
In plastic bag, combine bread crumbs, parmesean, pepper. In small bowl, combine egg and milk.
Toss 1 cup of veggies in the egg mixture and add to plastic bag. Close bag and shake to coat well.
Place coated veggies on baking pan. Repeat with all veggies.
Drizzle melted butter over the coated veggies if desired
Bake at 400 degrees for 20 minutes until golden brown, stirring once
2 Tbsp. grated parmesean cheese
1/4 tsp. black pepper
1 slightly beaten egg
1 tbsp. milk
4 cups cauliflower, broccoli, whole button mushrooms, and/or packaged, peeled baby carrots.
1 Tbsp. butter or margarine (melted) optional
Lightly grease baking pan
In plastic bag, combine bread crumbs, parmesean, pepper. In small bowl, combine egg and milk.
Toss 1 cup of veggies in the egg mixture and add to plastic bag. Close bag and shake to coat well.
Place coated veggies on baking pan. Repeat with all veggies.
Drizzle melted butter over the coated veggies if desired
Bake at 400 degrees for 20 minutes until golden brown, stirring once
Tuesday, November 16, 2010
Thanksgiving Sweet Potatoes
6 cups sweet potatoes
3/4 cup sugar
2 eggs
3/4 tsp. salt
6 TBSP. softened butter
3/4 cup milk
3/4 tsp. vanilla
Steam peeled sweet potatoes until fork tender. Mash. Add to mixture made with remaining above ingredients. Spread in a lightly greased 13x9 pan.
Top with the following mixture:
3/4 cup brown sugar
1/2 cup flour
5 TBSP. softened butter
1 cup chopped pecans
Bake for 30 minutes at 400 degrees.
3/4 cup sugar
2 eggs
3/4 tsp. salt
6 TBSP. softened butter
3/4 cup milk
3/4 tsp. vanilla
Steam peeled sweet potatoes until fork tender. Mash. Add to mixture made with remaining above ingredients. Spread in a lightly greased 13x9 pan.
Top with the following mixture:
3/4 cup brown sugar
1/2 cup flour
5 TBSP. softened butter
1 cup chopped pecans
Bake for 30 minutes at 400 degrees.
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