COOKING FOR A CROWD - MARINATED MUSHROOMS
6 pounds small fresh mushrooms
1 quart water
1/2 cup lemon juice
1 1/2 quarts Vegetable Marinade
Clean mushrooms and trim ends. Leave whole.
Combine water and lemon juice. Bring to a boil. Add mushrooms and blanch for 1-3 minutes. Drain and immerse in cold water. Drain.
Pour marinade over mushrooms. Refrigerate for 2-3 hours. Drain off most of the marinade before serving.
Notes: Before serving, mushrooms may be tossed with fresh minced parsley or other fresh herb.
Marinated Asparagus. Blanch fresh asparagus spears (see above). Marinate. To serve, drain and arrange 3-5 spears on plate with Bibb lettuce liner. Garnish with lemon twist or pimiento strip.
Marinated Green Beans. Cover whole green beans with marinade. If fresh green beans are used, cook until tender-crisp.
Vegetable Collage. Pour 3 cups Italian Dressing or Vegetable Marinade over: 2 lb broccoli florets, 2 lb cauliflower florets, 12 oz sliced celery, 1 lb 8 oz cherry tomatoes cut in half, 2 lb sliced zucchini, 1 lb sliced green onions, 6 oz sliced carrots, and 1 lb 8 oz sliced black olives. Marinate in refrigerator for 4 hours, but if salad is to be held longer than 4 hours, add broccoli shortly before serving. Add 1 lb cooked crumbled bacon and toss.