| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Salads, Vegetables, Side dish |
8 |
Servings |
INGREDIENTS
| 75 |
oz |
Red Kidney Beans; Drained, 5 |
|
|
Cans |
| 1 |
c |
Onion, Chopped |
| 1/2 |
c |
Celery; Chopped |
| 1/3 |
c |
Sweet Pickle Relish |
| 1/2 |
c |
Cider Vinegar |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Egg; Slightly Beaten |
| 2 |
ts |
Dry Mustard |
INSTRUCTIONS
Combine the kidney beans, onion, celery, and pickle relish in a large bowl,
blending well, then set aside. Combine the vinegar, sugar, egg and mustard
in 1-quart saucepan, blending well, then cook over low heat, stirring
constantly, 7 minutes or until the mixture thickens. Remove from the heat.
Pour the vinegar mixture over the vegetables, tossing gently to coat well.
Cover and refrigerate at least 6 hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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