Vegetable Vinegar Salt and pepper

Vegetable Vinegar Salt and pepper

Ingredients:
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. Worcestershire sauce

Directions:
Cook carrots in salted water 15 minutes. Rinse in ice water. Arrange layers
of carrots, green peppers, and onion in bowl or container. Then pour marinade
over carrot, green pepper, onion layer and refrigerate at least 6 hours until
flavor is absorbed. Serves 12. This will keep for weeks in the refrigerator
and marinade liquid may be used again.
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998821 -- SAUSAGE AND ZUCCHINI SANDWICH
Garlic and cheese sausage
Yellow and green zucchinis
Olive oil
Onions
Garlic
Provolone cheese
Red wine
1. Part-boil sausages in separate pan. 2. Slice zucchinis 1/4 inch thick,
cook in oil, garlic and onions, red wine. 3. Brown sausages on grill, split
open and place cooked zucchinis inside sausage, place cheese over zucchinis,
melt and place on sausage roll. Serve with Italian wine.
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998822 -- MARINATED CARROTS