| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Salads | 20 | Servings | |
INGREDIENTS
| 1/2 | Head cabbage | |
| 4 | Sweet pickles | |
| 2 | Peppers | |
| 2 | Carrots | |
| 1 | md | Onion |
| 1 | Stalk celery | |
| 1 | Head lettuce | |
| 40 | oz | Can kidney beans, drained |
| 1 | ts | Sugar |
| Salt, pepper, to taste | ||
| Mayonnaise |
INSTRUCTIONS
Chop all vegetables. Add kidney beans. Mix sugar, salt, pepper, and mayonnaise. Combine with kidney beans and vegetables. Recipe from Margarete Wolf. Formatted by Lynn Thomas. Source: The Palm Schwenkfelder Church Cookbook, Palm, PA. Recipe by: The Palm Schwenkfelder Church Cookbook Posted to MC-Recipe Digest V1 #467 by Nancy Berry <nlberry@prodigy.net> on Feb 02, 1997.
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