"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Vegetable Medley Recipe

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This recipe for Vegetable Medley, by , is from New Gloucester Fire Rescue Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Lund
Added: Saturday, August 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups diced peeled potatoes
1-1/2 cups frozen whole kernel corn or 1 can (15-1/4 ounces) whole kernel corn, drained
4 medium tomato, seeded and diced
1 cup sliced carrots
1/2 cup chopped onion
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dill weed
1/8 teaspoon pepper

Directions:
Directions:
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

Number Of Servings:
Number Of Servings:
Yield: 8 servings.
Personal Notes:
Personal Notes:
NGFR Auxiliary member & wife of FF Roger Lund.

 

 

 

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