| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Master mix |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 1 |
tb |
Salt |
| 1 |
|
Med Head Cabbage, Shredded |
| 3 |
c |
Chopped Celery |
| 1 |
pk |
(10 oz) Frozen Corn |
| 1/4 |
ts |
Garlic Powder |
| 1 1/2 |
ts |
Dried Basil |
| 1 |
lb |
Fresh Green Beans |
| 2 |
c |
Chopped Carrots |
| 1 |
pk |
(10 oz) Frozen Peas |
INSTRUCTIONS
Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut
them into 1-inch pieces. Combine all ingredients in a large kettle or
Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil
over medium heat. Remove from heat. Cook quickly by setting kettle in
sink of icewater. Put vegetable mix into four 1-qt containers, leaving
1/2 inch space at top. Seal and label container Garden Vegetable Mix.
Freeze and use within 6 months
Makes about 15 cups of Mix.
From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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