Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Marinated Vegetables (ellen Cleary) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
3 Pound(s) Fresh vegetables, any
Combination, broccoli
Zucchini
Cauliflower, mushrooms
Carrots, green pepper
CHERRY
Tomatoes
1 Cup(s) Cider vinegar
1 1/4 Cup(s) Oil
1/2 1 Tbsp pepper
1 Tablespoon(s) Sugar
1 Tablespoon(s) Dried dillweed
1/2 1 Tbsp salt
1 Tablespoon(s) Garlic salt
1 Tablespoon(s) MSG
1/2 Pitted ripe olives
optional
Directions:
Clean and cut fresh vegetables. Separate the broccoli and cauliflower
into florets. Slice zucchini, mushrooms and green pepper. cut carrots
on a diagonal and halve the cherry tomatoes. Combine vinegar, oil,
pepper, sugar, dillweed, salt, garlic salt and MSG. Pour over
vegetables. Add olives, if desired. Marinate 12 hours, stirring
occasionally. Keep in refrigerator and serve cold. Will keep up to
four days. Serves 10-12 The Homestead BBS (615) 385-9421 Posted to
MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 18:53:52 -0400 From:
BobbieB1@aol.com


Scale this recipe to Servings [?]