1/2 cup butter
1/2 cup white sugar
1/2 cup cooked corn
1 cup sliced mushrooms
1 cup chopped celery
1 (15 ounce) can green beans
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
Melt butter in a saucepan over medium heat. Stir in sugar and cook, stirring constantly, until sugar is sugar is completely dissolved; remove from heat. Mix in corn and mushrooms and cook, stirring constantly, until corn is tender. Mix in green beans, oregano, basil, dill, salt, thyme, rosemary, marjoram, basil and sage. Stir in chopped potatoes.
In a mixing bowl, stir together corn mixture, vegetable oil, onion powder, oregano, basil, dill weed, salt, thyme, rosemary and marjoram. Taste as desired.