| 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 Ann_Bartholomew@dpsu.com on Feb 6, 1998
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