| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 8 | Servings | ||
INGREDIENTS
| 2 | cn | (16-oz) sauerkraut |
| 1/2 | c | Diced sweet onion |
| 1/2 | c | Diced celery |
| 1/2 | c | Diced green bell pepper |
| 1/2 | c | Diced red bell pepper |
| 1 | Jar (4-oz) pimiento; chopped | |
| 1/2 | c | Oil |
| 1/2 | c | Cider vinegar |
| 1 | c | Sugar |
INSTRUCTIONS
Drain sauerkraut thoroughly, pressing out as much juice as possible. Mix remaining ingredients in a large bowl; stir in sauerkraut. Cover and chill 24 hours. Serve on lettuce. MRS JACK GRANNON (LA JEAN) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”