Recipe from the Recognition Banquet, from the Hamilton County (TN) MG cookbook, submitted by Shirley Waggoner-Eisenman.
Fresh Vegetable Marinade
4 stalks broccoli, cut into flowerets
8 fresh mushrooms, sliced
1 medium green or red pepper, sliced
1 head cauliflower, cut into flowerets
1 small purple onion, chopped (optional)
Marinade:
1 cup sugar ½ cup vinegar
2 tsp dry mustard 1½ cup veg. oil
1 tsp salt 2 tbsp poppy seeds
Place vegetables in a large bowl. Combine all ingredients in marinade and mix well. Pour over vegetables and toss well to coat. Chill at least 3 hours, but not longer than 12 hours (over-chilling will make the vegetables soggy). Remove from marinade to serve.
