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Garden Vegetable Mix

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  • 6 c Water
  • 1 tb Salt
  • 1 Med Head Cabbage, Shredded
  • 3 c Chopped Celery
  • 1 pk (10 oz) Frozen Corn
  • 1/4 ts Garlic Powder
  • 1 1/2 ts Dried Basil
  • 1 lb Fresh Green Beans
  • 2 c Chopped Carrots
  • 1 pk (10 oz) Frozen Peas


Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat. Remove from heat. Cook quickly by setting kettle in sink of icewater. Put vegetable mix into four 1-qt containers, leaving 1/2 inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months
Makes about 15 cups of Mix.
From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.