| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | c | Salad oil |
| 1/2 | c | Red wine vinegar |
| 2 | tb | Parsley; chopped |
| 3/4 | c | Purple onion; chopped |
| 1 | Garlic clove; crushed | |
| 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 1 | ds | Tabasco sauce |
| 2 | Green bell peppers; chopped | |
| 4 | Ribs celery; chopped | |
| 1 | c | Stuffed olives; chopped |
| 1 | c | Raw carrots; chopped |
| 1/2 | lb | Fresh mushrooms; chopped |
| 1 | c | Pitted black olives; chopped |
INSTRUCTIONS
This is my Mother-in-Law's recipe - and she can cook! Mix everything together and refrigerate overnight. This makes a huge quantity, but seems to keep practically forever. We originally served this on Muffelattas, but now we use it on any po-boy we can! My father-in-law likes it served with a regular green salad, also. Posted to TNT Recipes Digest, Vol 01, Nr 955 by Nora & Terry Turner <turner1@iamerica.net> on Jan 21, 1998
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