*  Exported from  MasterCook  *
 
                             DILLED VEGETABLES
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   md           Head cauliflower (about 1 lb)
      1/2   lb           Green beans
    1       sm           Red onion, sliced and
                         -separated into rings
      1/2   c            Bottled Italian dressing
    1       t            Dried dill weed
      1/2   ts           Red pepper flakes
 
   Prepare cauliflower as directed on page 634; separate
   into flowerets. Prepare green beans as directed on
   page 617ù leave beans whole. Heat 1 inch salted water
   (1/2 ts salt to 1 cup water) to boiling. Add
   cauliflowerets and beans. Cover and heat to boiling;
   reduce heat. Boil until crisp-tender, 6 to 8 minutes;
   drain.
   
   Place cauliflowerets, beans and onion rings in shallow
   glass dish. Shake remaining ingredients in tightly
   covered container; pour over vegetables. Cover and
   refrigerate, stirring once, at least 4 hours. Drain
   before serving. 8 servings; 40 calories per serving.
   
   Source: Betty Crockers Cookbook, 6th Edition
  
 
 
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