larger vegetables are fine for some things like lasagna and beef stew but in
soup, s/p and meatloaf small is easier to cook and eat, big hunks of just
one vegetable on my spoon is not pleasing, Lee
"sf" > wrote in message
...
> On Mon, 20 Jun 2011 09:11:28 -0500, "Storrmmee"
> > wrote:
>
>> if you have a meijers near you, they have a house brand vegetable,
>> parisian
>> vegetables, 16 oz usually 88 cents here, almost minced vegetables,
>> broccoli,
>> corn, peas, green beens and others that are at least diced almost minced
>> that would be perfect for this item, we now use them for soup, cuts out
>> most
>> chopping, Lee
>
> I prefer larger, more recognizable, pieces of vegetables for literally
> everything; the most I do is shorten green beans that are extra long.
> Thanks anyway.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.