| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Appetizer | 12 | Servings | |
INGREDIENTS
| 3 | Carrots, cut into large | |
| chunks | ||
| 1 | T | Liquid from canned jalapenos |
| or more | ||
| 1/2 | c | Oil & vinegar dressing |
| follows | ||
| 1 | pn | Dried oregano |
| 1 | up to | |
| 2 | Cloves garlic, crushed | |
| 1/4 | t | Pepper |
| 1/4 | c | White wine vinegar |
| 1 | t | Dry or Dijon mustard |
| 1/2 | t | Salt |
| 3/4 | c | Oil, 1/2 olive oil 1/2 |
| salad oil |
INSTRUCTIONS
From: faustink@neosoft.com (Doug Faust) Date: Tue, 6 Aug 1996 20:11:21 -0500 (CDT) Subject: New Orleans Hot Luck Recipes, part II These are courtesy of Patty Lowery, who notes that some of them were pulled off the list, some from the archives, and some from her fervent imagination. BTW, the White Pasta from Hell was a BIG HIT.
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