| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3/4 | lb | Zucchini and summer squash; sliced in 1/2-inch circles |
| 1/2 | lb | Fresh mushrooms; thinly sliced |
| 1 | sm | Onion; coarsely chopped |
| 1 | sm | Bell pepper; coarsely chopped |
| 3/4 | c | DPQ Sauce; (Recipe above) |
| 2 1/2 | c | Dr Pepper |
| 1/2 | c | Oil |
| 1/2 | c | Lemon juice |
| 1 | c | Catsup |
| 1 | ts | Garlic powder |
| 1/4 | c | Dry minced onion |
| 2 | ts | Salt |
| 1 | ts | Pepper |
| 1/4 | ts | Crushed red pepper or red pepper sauce |
| 1 | ts | Basil |
INSTRUCTIONS
DPQ SAUCE Combine vegetables in large 3-quart casserole. Pour sauce over vegetables and toss so that all are coated. Bake at 350? for 45 minutes. Yield: 6 to 8 servings DPQ SAUCE: Blend together on stir speed of blender for 2 minutes. Store in tightly sealed container and refrigerate. Shake well before using. (Will keep for several weeks in refrigerator.) Yield: 4 1/2 cups Posted to brand-name-recipes by [email protected] on Feb 6, 1998
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