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    Tater-Dipped Veggies

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    Tater-Dipped Veggies

    1 c. instant potato flakes
    1/3 c. grated parmesan cheese
    1/2 t. celery salt
    1/4 t. garlic powder
    1/4 c. butter or margarine
    melted and cooled
    2 eggs
    4 to 5 cups raw bite-size vegetables
    mushrooms, peppers, broccoli, cauliflower
    zucchini and /or parboiled carrots
    Prepared ranch salad dressing or dip, opt.

    In a small bowl, combine potato flakes, parmesan cheese, celery salt,
    garlic powder and butter.
    In another bowl, beat eggs.
    Dip vegetables, one at a time, into egg, then into potato mixture; coat well.
    Place on an ungresed baking sheet.
    Bake at 400 degrees for 20-25 minutes.
    Serve with dressing or dip if desired.
    Yield: 6-8 servings

    NOTE: great appetizers, you get crispness of deep-fried veggies without the mess.
    Earleen Lillegard, Prescott. Arizona
 

 

 

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