| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Appetizer |
12 |
Servings |
INGREDIENTS
| 3 |
|
Carrots; cut into large chunks |
| 1 |
tb |
Liquid from canned jalapenos (or more) |
| 1/2 |
c |
Oil & vinegar dressing (follows) |
| 1 |
pn |
Dried oregano (up to) |
| 2 |
|
Cloves garlic; crushed |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
White wine vinegar |
| 1 |
ts |
Dry or Dijon mustard |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Oil (1/2 olive oil; 1/2 salad oil) |
INSTRUCTIONS
OIL & VINEGAR DRESSING
From: faustink@neosoft.com (Doug Faust)
Date: Tue, 6 Aug 1996 20:11:21 -0500 (CDT)
Subject: New Orleans Hot Luck Recipes, part II
These are courtesy of Patty Lowery, who notes that some of them were pulled
off the list, some from the archives, and some from her fervent
imagination.
BTW, the White Pasta from Hell was a BIG HIT.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”