Recipe: Marinated carrots / cucumbers / vegetables / mushrooms and artichokes / shrimp

MARINATED CUCUMBERS

In a covered container combine
FOR EACH CUCUMBER (3 cups) (thinly sliced)
Combine:
1/4 cup vinegar
1-2 tbl. sugar
1/4 tsp. celery seed
1 small onion,thinly sliced and separated into rings

Toss to coat with marinade. Cover and chill for 2 hours or up to 5 days. stirring occasionally. makes 6 side-dish servings
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MARINATED CARROTS

2 lb. carrots
1 large onion, sliced thin
1 large green pepper, cut in
sticks
1 can tomato soup
1 c. sugar
3/4 c. white vinegar
1 tsp. salt
1/2 tsp. pepper

Bring to a boil tomato soup, sugar, white vinegar, salt and pepper.
Cut and cook carrots for 25 minutes. Pour boiled ingredients over carrots, onions and peppers in large bowl. Mix thoroughly and cool. Refrigerate for several hours.
Will keep in refrigerator for 3 to 4 weeks.
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MARINATED VEGETABLES
Makes 8-10 servings

2 lb. fresh mushrooms
1 bunch broccoli (In bite size pieces)
1 head cauliflower (In bite size pieces)
1/4 cup lemon juice
1/2 cup cider vinegar
1/4 cup water1/2 cup Wesson oil
2 Tbsp. fine chopped onion
1--2 Tbsp. minced garlic
1 Tbsp. fresh parsley
1/2 t. salt
1/2 t. sugar
1/8 t. pepper
1/8 t. oregano

Cover mushrooms, broccoli, & cauliflower with water in large pan. Add lemon juice and mix. Bring to a boil and simmer 1-minute, drain. Combine remaining ingredients and mix well. Pour over vegetables and toss lightly. Place in large plastic container, seal & refrigerate 24 hours.
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Marinated Mushrooms and Artichokes
Source: Canadian Living Merry Christmas Cookbook
Makes about 10 servings

1/2 cup Vinegar
1/2 cup Olive oil
2 cloves garlic -- minced
2 tablespoons Water
2 teaspoons Granulated sugar
salt -- to taste
1 teaspoon dried basil and thyme
1 pound Small mushrooms
1 can Artichoke pieces in water -- drained
Italian parsley
Cherry tomatoes
Black olives -- (optional)

In large mixing bowl, whisk together vinegar, oil, garlic, water, sugar, basil and thyme. Add mushrooms and artichokes; stir to mix. Cover and refrigerate for at least 1 day or up to 10 days, stirring occasionally.

Before serving, drain vegetables. Garnish with Italian parsley, cherry tomatoes and black olives (if using). Serve with cocktail picks.
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Marinated Mushrooms
Serving Size : 8

1 cup dry white wine1/2 cup white wine vinegar
2 tablespoons brown sugar
2 cloves garlic -- minced
1/4 cup sliced green onions
1/4 cup diced red bell pepper
1 teaspoon hot red pepper flakes
1 pound small fresh mushrooms -- trimmed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon oregano leaves

Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8-cup microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transfer to covered jar or container. Refrigerate up to 1 week.
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Marinated Spiced Shrimp and Mushrooms

Makes 20-25 servings

3 lb. shrimp, cooked, peeled and deveined
2 lb. mushrooms
1 cup vegetable oil
1 cup vinegar
4 onions, sliced
10 bay leaves, whole
2 tbsp. sugar
4 tbsp. whole allspice
2 cloves garlic, crushed
1/4 tsp. savory
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. tarragon
Salt and pepper to taste

Combine all ingredients and marinate, covered, in refrigerator. It is best if prepared a day or two ahead of time. Serve with cocktail picks as hors d'oeuvres, or as a first course, served on a bed of lettuce, or in scallop shells.

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