| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
(16-oz) sauerkraut |
| 1/2 |
c |
Diced sweet onion |
| 1/2 |
c |
Diced celery |
| 1/2 |
c |
Diced green bell pepper |
| 1/2 |
c |
Diced red bell pepper |
| 1 |
|
Jar (4-oz) pimiento; chopped |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Cider vinegar |
| 1 |
c |
Sugar |
INSTRUCTIONS
Drain sauerkraut thoroughly, pressing out as much juice as possible. Mix
remaining ingredients in a large bowl; stir in sauerkraut. Cover and chill
24 hours. Serve on lettuce.
MRS JACK GRANNON (LA JEAN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”