*  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 617, 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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