- ¹⁄₂ cup white vinegar
- ¹⁄₂ cup cider vinegar
- 1 cup olive oil
- 1 tablespoon dill weed
- 1 tablespoon sugar
- 1 tablespoon MSG
- 1 teaspoon each; salt, pepper, garlic powder
- 1 clove garlic, cut into fourths
Place broccoli in large container with a tight fitting lid, such as a plastic ¹⁄₂ gallon ice cream carton. Pour marinade over broccoli. Marinate for 24 hours, turning the carton frequently or stirring broccoli. Remove garlic after 12 hours.
MARINATED SHRIMP
- 2 tablespoons vinegar
- ¹⁄₃ cup oil
- 1 teaspoon paprika
- ¹⁄₄ cup strong prepared mustard
- 1 teaspoon salt
- ¹⁄₂ cup green onions, chopped very fine
- ¹⁄₄ cup parsley, chopped very fine
- ¹⁄₂ cup celery, chopped very fine
Marinate 1 pound shrimp in above mixture overnight. Serve with toothpicks.
ARTICHOKE-BRUSSEL SPROUTS
- 1 can artichoke hearts (drained)
- 1 package frozen brussel sprouts (cook following directions)
- 1 small bottle Wishbone dressing
Pour over prepared vegetables, sprinkle dill on top. Refrigerate and serve with toothpicks.