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Oven Fried Vegetables

8 servings

5 c. fresh vegetables (broccoli florets, carrot sticks, mushrooms, yellow squash, zucchini)
1 c. instant potato flakes
1/3 c. grated parmesan cheese
½ tsp. celery salt
½ c. margarine, melted
2 eggs, beaten with ½ c. milk


Toss the dry ingredients together and add margarine. Place in a flat dish such as pie plate. Place the milk and egg, beaten, in a bowl. Dip the vegetables in the milk and egg mixture, then coat with the potato mixture. Place on an ungreased sheet pan, single layer, and bake at 400 degrees for about 20 min. Service immediately with ranch dressing.

Barbara Warner
Strasburg




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