"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Marinade Recipe

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This recipe for Vegetable Marinade, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Coggins
Added: Sunday, May 25, 2008


1 bunch fresh broccoli
1 cauliflower
8 large mushroom - sliced
1 medium green pepper
3 stalks celery chopped
3 carrots sliced
1 medium onion chopped

1 c sugar
1/2 c vinegar
3/4 c oil
2 t dry mustard
2 t poppyseed
1 t salt
1 small onion grated

Mix and pout over vegetables. Put in fridge for 2 hours before serving

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