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Full Online Book HomeLearning KitchenVegetables - Vegetables - T-berry Salad
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Vegetables - Vegetables -  T-berry Salad Post by :Jerry Category :Learning Kitchen Author :Unknown Date :March 2012 Read :750

Click below to download : Vegetables - Vegetables - T-berry Salad (Format : PDF)

Vegetables - Vegetables - T-berry Salad

1 head cauliflower
1 bunch fresh broccoli
1 head lettuce
1 small onion, diced
8 ounces shredded Parmesan cheese
1-1/2 pounds bacon, fried crisp and crumbled

1 to 1-1/2 cups mayonnaise (NOT Miracle Whip)
1/4 cup sugar
1/4 cup fine grated Parmesan cheese

At home: Break up lettuce, cauliflower, and broccoli into bite-sized pieces and put in Ziploc bags in cooler until ready to use. Dice onion and put in small Ziploc bag in cooler.

At camp: When ready to eat, put fresh vegetables, onion, bacon, and shredded cheese in a large bowl or kettle and mix well.

For the dressing, mix mayonnaise, sugar, and grated Parmesan cheese together and beat until creamy. Add the dressing just before eating, otherwise the vegetables will get soggy. Mix well, serve, and enjoy!

Servings: 8-10 Preparation time: 15 minutes
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2 medium zucchini 2 medium yellow squash 1 medium onion 3/4 cup cornstarch 1/2 cup self-rising flour 1/4 teaspoon pepper 1/2 cup water 1 large egg -- lightly beaten Corn oil 1/2 teaspoon salt Cut vegetables into 1/4-inch slices. Separate onion slices into rings. Combine cornstarch, cornmeal, and pepper; stir in 1/2 cup water and egg until smooth. Dip vegetables into batter. Pour oil to a depth of 1/2-inch into a heavy skillet; heat to 375 F. Fry vegetables, in batches, 4 minutes or until golden. Drain on paper towels; sprinkle with salt. Serves 4

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1 bag (16 oz.) frozen broccoli, carrots and cauliflower combination, thawed and drained 1 can (10 3/4 oz.) condensed cream of mushroom soup 1 cup (4 oz.) shredded Swiss cheese, divided 1/3 cup sour cream 1/4 teaspoon black pepper 1 jar (4 oz.) chopped pimento, drained (optional) 1 can (2.8 oz.) Durkee® French fried onions, divided Preheat oven to 350° F.Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake, covered at 350° for 30 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer. Makes 6