| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Relishes |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Coarsley shredded cooked |
|
|
Beets |
| 2 |
tb |
Chopped red onion |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Sugar |
| 2 |
tb |
Dijon mustard |
| 3 |
tb |
Vegetable oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Combine all ingredients in a small bowl and blend well. Chill thoroughly.
Yield: About 2 cups.
NOTE: Relish keeps well stored in the refrigertor for up to 1 week.
SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93
POSTED BY: Jim Bodle 2/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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