"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable Toss Recipe

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This recipe for Vegetable Toss, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Diefenthaler
Added: Sunday, January 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp vegetable oil
1 medium onion, quartered and slicek
1 pkg (16 oz) Birds Eye Fram fresh broccoli, cauliflower and carrots, cooked and drained
1 can sliced mushrooms, drained
1/2 tsp salt
1/4 tsp paprika
2 Tbsp parsley
2/3 c whole pecans

Directions:
Directions:
In large frying pan, cook onions in oil medium heat until tender. Add cooked vegetables and mushrooms; cook 2 minutes. Season with salt, paprika and parsley; stir well. Sprinkle with pecans.

Number Of Servings:
Number Of Servings:
6

 

 

 

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