Easy Herbed Vegetables
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 396. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/4 cup chopped onion
- 1/4 teaspoon dried thyme, oregano, basil, marjoram, or rosemary, crushed, or dillweed
- 1 tablespoon margarine or butter
- one 9- or 10-ounce package (about 2 cups) frozen vegetable
Instructions
- To fix up frozen vegetables, cook 1/4 cup chopped onion and 1/4 teaspoon dried thyme, oregano, basil, marjoram, or rosemary, crushed, or dillweed in 1 tablespoon margarine or butter till onion is tender.
- Cook one 9- or 10-ounce package (about 2 cups) frozen vegetable according to package directions. Drain.
- Add onion mixture; toss.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "kale chiffonade" by Stacy Spensley; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/21001756@N06/8074496601. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.