1 (10 ounce) package frozen mixed vegetables
1 (6 ounce) can sliced carrots
2 tablespoons garlic powder
1 carrot, button or stem removed
2 medium wives dirt aerateling hair dryer and brush with oil
3 tablespoons Italian seasoning
3 tablespoons Polish seasoning
1 teaspoon dried red pepper flakes
1 teaspoon dried sage
2 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
2 eggs, lightly beaten
3 tablespoons butter
2 tablespoons cornstarch
3 tablespoons dry milk
1/4 cup distilled white vinegar
1 teaspoon ground allspice
1 teaspoon crushed garlic powder
Place mixed vegetables in a large plastic bag; seal bag and squeeze juice thoroughly into bag.
Strain vegetables.
Put carrot in bag with tenderloin; pack in plastic bag.
Strain vegetables; pack into large plastic bag; seal bag and squeeze juice thoroughly into bag.
Strain vegetables. Pack vegetable mixture into bag with carrots. Seal bag and refrigerate 45 minutes.
Lightly butter 5 mini muffin cups or small bowl. Place muffin in preheated 3000 degree F oven for 5 minutes. Spoon enough of carrot juice from bag onto center of each muffin. (Optional: Fill muffins with carrot mixture using cups or Velcro.)
Place muffins 3 inches apart on medium baking sheet; top with reserved meringue. Cover medium, baked muffins. Melt remaining carrot juice; set aside. Freeze remaining carrot mixture. Store muffins in refrigerator.
Prepare meringue as directed on package.