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Vegetables Vinaigrette Recipe

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This recipe for Vegetables Vinaigrette, by , is from THE KELLNER FAMILY COOKBOOK 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Haas
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 salad oil
1/3 c. tarragon vinegar
1 t. sugar
1 t. salt
1/4 t. tabasco
1 T dried dill
2 T snipped parsley
2 T snipped chives
1/2 lb mushrooms, sliced
2 c raw cauliflower buds
1 can artichoke hearts, drained and quartered
1 1-lb can whole green beans, drained

Directions:
Directions:
Combine salad oil, vinegar, sugar, salt, tabasco, dill, parsley and chives and mix until thorougly blended. Pour over vegetables and marinate in the refrigerator at least 3 hours before serving. This vegetable improves with age and will keep for several days in the refrigerator.

Number Of Servings:
Number Of Servings:
12

 

 

 

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