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Crispy Veggies
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Tasty Baked Vegetables perfect for dipping



  • 1 cup (225 ml) instant potato flakes
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 1/4 tsp (1 ml) garlic powder
  • 1/4 tsp (1 ml) celery salt
  • 1/4 cup (60 ml) butter or margarine, melted
  • 2 eggs
  • 4 cups (950 ml) bite-size pieces of vegetables of your choice (i.e. onions, broccoli, zucchini, mushrooms, carrots, peppers, okra, etc.)
  • dip of your choice
  • Combine the first five ingredients in a bowl.
  • In a separate bowl, beat the eggs with a fork.
  • Coat a piece of vegetable with the egg.
  • Roll the vegetables in the potato mixture to make sure they are well covered.
  • Place it on an ungreased cookie sheet.
  • Repeat the procedure with the remaining veggie pieces.
  • Bake at 400 degrees (200 C.) for 20 to 25 minutes.
  • Serve with dip.

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