|
|
|
1 (16-ounce) can garbanzo beans, drained 1 (15 1/2-ounce) can red kidney beans, drained 1 (8-ounce) can wax beans, drained 1 (5.25-ounce) can whole kernel corn, drained 1 (8-ounce) can cut green beans, drained 1 (4-ounce) can whole mushrooms, drained 1 (8 1/2-ounce) can lima beans, drained1 1 (8 1/4-ounce) can sliced carrots, drained 3 small yellow squash, thinly sliced 1 large onion, sliced and separated into rings 1 large green pepper, chopped 1/4 teaspoon salt 1/8 teaspoon garlic powder 1 cup vegetable oil 1 cup cider vinegar 1/2 cup sugar 1 teaspoon hot sauce Grated Romano cheese, optional Combine first 13 ingredients in a large bowl; toss gently. Combine oil, vinegar, sugar, and hot sauce in a small saucepan; cook over low heat, stirring occasionally, just until sugar dissolves. Pour marinade over vegetables; toss gently. Cover and refrigerate 8 hours or overnight. Sprinkle with cheese before serving, if desired. Yield: 12-15 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |