Tater-Dipped Veggies

1 cup instant potato flakes
1/3 cup grated Parmesan
1/2 tsp. celery salt
1/4 tsp. garlic powder
1/4 cup butter or margarine, melted and cooled
2 eggs
4-5 cup raw bite-sized veggies: mushrooms, peppers, broccoli, zucchini
or carrots
Ranch dressing

In a small bowl, combine potato flakes, Parmesan, celery salt, garlic
powder and butter. In another bowl, beat eggs.
Dip veggies, one at a time, into egg; then into potato mixture, coating
well. Place on an ungreased baking sheet. Bake at 400-degrees for 20-25
minutes. Serve with Ranch dressing.


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