| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers | 25 | Servings | |
INGREDIENTS
| 14 | oz | Bottled baby corn on the |
| Cob | ||
| 14 | oz | Canned artichoke hearts — |
| Drained and halved | ||
| 12 | oz | Bottled baby whole carrots |
| Drained | ||
| 9 | oz | Bottled whole mushrooms — |
| Drained | ||
| 1 1/3 | c | Apple cider vinegar |
| 2/3 | c | Vegetable oil |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 1/2 | c | Green bell pepper finely chopped |
| 1 | c | Purple onion finely chopped |
| 4 | oz | Pimiento,drained,diced |
| Lettuce leaves | ||
| Wooden picks |
INSTRUCTIONS
Place corn, artichoke hearts, carrots and mushrooms into seperate zip-top bags or shallow glass dishes. Combine vinegar and next seven ingredients, stirring until sugar dissolves. Pour evenly over vegetables. Seal or cover and refrigerate for 8 hours or overnight. Drain vegetables and arrange on a lettuce-lined serving plate. Serve with wooden picks. From: Southern Living "Home For the Holidays", 1995 From the recipe files of [email protected] Posted to MM-Recipes Digest V3 #224 Date: Sat, 17 Aug 1996 21:34:51 -0700 From: Julie Bertholf <[email protected]>
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