| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Potatoes; cut into chunks |
| 2 |
|
Onions; cut into chunks |
| 3 |
|
Carrots; cut into chunks |
| 2 |
|
Stalks Celery; cut into chunks |
INSTRUCTIONS
This roasted potatoes recipe is very close to one we use, but we add other
vegetables along with the potatoes:
We use corn oil in place of the olive oil and a low salt version of the
dried onion soup mix. For ease in mixing, pour all ingredients into a
good-sized plastic bag and shake - Much easier and less messy this way. The
rest of the recipe is prepared in the same manner as Sheila's. This is a
wonderful way to prepare roasted vegetables. I have no idea where this came
from originally - It's something we've been doing for years and year....
Posted to TNT Recipes Digest by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Mar 07, 1998
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