Yield: 48 servings 12 carrots 8 stalks celery 4 whole onions 24 cloves garlic 1 qt. olive oil 1 cup fresh oregano 1 Tbsp. salt 1 tsp. freshly ground black pepper 8 portobello mushrooms 12 zucchini 12 yellow squash 2 lbs. frozen peas 2 qts. vegetable stock 1 cup white wine 1⁄4 cup soy sauce 1⁄2 carton packaged pearl mashed potato mixture 1⁄4 cup garlic powder 1 Tbsp. salt 1 tsp. freshly ground black pepper 1 gl. water, boiling 12 oz. butter or margarine 1 cup buttermilk 1. Preheat ...
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