Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Zucchini and summer squash; sliced in 1/2-inch circles |
| ½ pounds | Fresh mushrooms; thinly sliced |
| 1 small | Onion; coarsely chopped |
| 1 small | Bell pepper; coarsely chopped |
| ¾ cup | DPQ Sauce; (Recipe above) |
| 2½ cup | Dr Pepper |
| ½ cup | Oil |
| ½ cup | Lemon juice |
| 1 cup | Catsup |
| 1 teaspoon | Garlic powder |
| ¼ cup | Dry minced onion |
| 2 teaspoons | Salt |
| 1 teaspoon | Pepper |
| ¼ teaspoon | Crushed red pepper or red pepper sauce |
| 1 teaspoon | Basil |
DPQ SAUCE
Combine vegetables in large 3-quart casserole. Pour sauce over vegetables and toss so that all are coated. Bake at 350? for 45 minutes.
Yield: 6 to 8 servings
DPQ SAUCE: Blend together on stir speed of blender for 2 minutes. Store in tightly sealed container and refrigerate. Shake well before using. (Will keep for several weeks in refrigerator.) Yield: 4½ cups
Posted to brand-name-recipes by Ann_Bartholomew@... on Feb 6, 1998