| 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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“Don’t put a question mark where God puts a period.”