| 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.
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”