Garden Vegetable Mix

Posted Thu, 06/03/2010 - 11:35am

Summary

Yield
SourceMake-A-Mix Cookery by Karine Eliason. Nevada Harward & Madeline Westover, 1978
Prep Time5 minutes

Description

This recipe is found in Make-A-Mix Cookery by Karine Eliason, Nevada Harward & Madeline Westover. It was published in 1978 and is still convenient and popular in today’s economy.

See Marcella Jerome's article Cooking for One for links to her other recipes from the April, 2010 newsletter.

Makes 15 one-cup servings

Ingredients

  • 6 c water
  • 1⁄4 t garlic powder
  • 1 T salt
  • 1 1⁄2 t dried basil
  • 1 (6-8 cups) medium cabbage, shredded thinly
  • 1 lb fresh green beans, stemmed and cut into one-inch pieces
  • 3 c chopped celery
  • 2 c chopped carrots
  • 10 oz fresh or frozen corn kernels
  • 10 oz fresh or frozen peas

Instructions

Combine all ingredients in a large kettle or Dutch oven. Cook vegetables to a full boil over medium heat. Remove from heat.

Fill sink with ice water. Cool vegetables quickly by setting kettle in sink of ice water.

Put vegetable mix in one-cup freezer containers, leaving a ½-inch space at top. Seal, label and freeze. Use within six months. Makes 15 cups of garden vegetable mix.

Notes

Ideas for using Garden Vegetable Mix:

  • Bake in a casserole with white sauce and toasted bread cubes.
  • Simmer with white sauce and water to make cream of vegetable soup.
  • Use with hummus in sandwich wraps.