Marinated Vegetables

• 1 1/2 c. broccoli flowerets
• 1 1/2 c. cauliflower flowerets
• 2 large Vidalia onions
• 1 c. sliced yellow squash
• 3/4 c. sliced carrots
• 2 c. boiling water
• 1 c. sugar
• 1/2 c. cider vinegar
• 1/2 c. mayonnaise
• 2 tsp. celery seed
• 1 (14 oz.) can artichoke hearts, drained and quartered
• 2 c. cooked small shell pasta
• 2 carrots (about 1 c. grated)
• 1/2 zucchini (about 1/2 c. grated)
• 2 scallions
• 1/2 c. flour
• 1/2 tsp. baking powder
• salt and pepper
• 1 egg
• 1/4 c. milk
• 2 Tbsp. oil

1. Grate carrots and zucchini.
2. Slice scallions.
3. Combine flour, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Beat together the egg, milk, carrots, zucchini and scallion.
5. Stir wet ingredients into dry until just combined.
6. Heat 1 tablespoon oil in a frying pan over medium heat.
7. Pour batter by tablespoonfuls into pan, making a few pancakes at a time.
8. Cook until golden, about 2 minutes on each side.
9. Add remaining oil to pan as needed. Serve at once.

broccoli flowerets, cauliflower flowerets, vidalia onions, carrots, boiling water, sugar, cider vinegar, mayonnaise, celery, hearts, shell pasta, carrots, zucchini, scallions, flour, baking powder, salt, egg, milk, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480882 (may not work)