Tater Dipped Veggies
1 cup instant potato flakes
1/3 cup grated Parmesan cheese
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 cup butter or margarine, melted and cooled
4 to 5 cups fresh bite-size vegetables (mushrooms, peppers, broccoli, cauliflower, zucchini and/or carrots)
Ranch salad dressing or dip, optional
In a small bowl, combine potato flakes, Parmesan cheese, celery salt, garlic powder and butter. In another bowl, beat eggs. Dip the vegetables, one at a time, into eggs, then into potato mixture; coat well. Place on an ungreased baking sheet. Bake at 400 degrees for 20 to 25 minutes. Serve with dressing or dip, if desired.
Makes 6 to 8 servings.