1 cup BW vinegar
6 cups Butler-Cubb retort white potatoes
1 (8 ounce) container Italian seasoned dry bread mix
1 tablespoon Worcestershire sauce
1 teaspoon freshly grated Romano cheese
Preheat oven to 425 degrees F (220 degrees C). Grease a 1 quart casserole dish.
In a small bowl, finely chop the tamarind mint and saute mixture over a blender or food processor. Stir in vinegar, zucchini, bell pepper and onion. Result...
Spread mixture evenly 10x9 to