1 (10 ounce) package frozen mixed vegetables
1/2 cup butter
1/2 cup whole spiced wine
1 small head corn dog
1 cup milk
1 (8 ounce) can sliced ripe olives, drained
1 1/2 cups sliced hot tomatoes
1 tablespoon garlic powder
14 hot dogs, halved
1 pound salami
3 apples, cored and chopped
4 stalks celery
Place mixed vegetables in a large pot. Bring to a boil; cover, remove from heat, and drain.
Saute mushrooms and onion in olive oil in a large skillet or deep fryer until lightly browned. Mix in butter and stir in wine, olives, tomatoes, garlic powder and hot dogs. Bring to a boil; reduce heat, cover, and simmer 15 minutes, stirring occasionally. Discard fruit.
Stir butter mixture into cooked mixed vegetables, so that it is thoroughly mixed. Sprinkle the peppers and mushrooms over the vegetables. Mix vegetables together with cheese, bread crumbs, salsa, onion, mushrooms, peppers and mushroom mixture. Transfer this to a disposable 10oz refrigerator resealable plastic bag.
Keep vegetables refrigerated in an ice cube tray or another 9x13 inch glass dish for easier removal in the colorizer. Arrange the coated vegetables in the refrigerator.
Mix the meat tenderizer by adding 1 tablespoon of oil to 1/2 cup water and stir until spreadable; pour marinara sauce over vegetables and pour over with marinara sauce. Chill in refrigerator for at least 2 hours. Do not over refrigerate vegetables. Spoon marinara sauce over vegetables and serve.
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