"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for MARINATED VEGETABLES, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


4 c. salad oil (I cut this down to 3 cups)
2 c. red wine vinegar
2 T. sugar
2 tsp. dry mustard
1/2 tsp. pepper
4 pkgs. Italian salad dressing mix (0.6 oz. size)
1 small head cauliflower broken into flowerets
6 medium carrots, sliced
1-16 oz. can whole green beans - drain liquid
1-6-7 oz. can extra large pitted ripe olives - drain liquid
1 red onion, sliced thin
1/2 lb. mushrooms, sliced
1 pt. cherry tomatoes - sliced in half
1 green pepper, cut into strips

Pour dressing over veggies and let marinate overnight.




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