Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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The folks at WIS are sharing their favorite holiday recipes with you. See how former WIS News 10 anchor Susan Aude makes her delicious, easy and quick corn bake.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Ruth of OH
4 zucchini, sliced thinly 1 medium sized onion 6 fresh mushrooms, sliced 4 Roman tomatoes, cut into quarters 3 tsp. butter/margarine 1 cup Italian salad dressing 4 red potatoes, boiled 1 green pepper, cut into strips 1 red pepper, cut into strips 2 carrots, shredded 1 diced jalapeno, optional
Season to taste with salt, pepper, garlic powder, soul seasoning, or a pinch sugar. Prepare vegetables. Be sure to start boiling red potatoes, which will take the longest. Do not boil until only cook until semi-soft. Place in aluminum pan season, add butter. Cover with foil and place on grill. Let cook approximately 5 minutes and then remove and stir. Replace back to grill and cook for another 5 minutes and stir. Before putting back on grill add Italian dressing and then cook another 10-15 minutes.
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