| 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
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”