| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, August, Fatfree |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Well-drained (and rinsed if |
|
|
Salty) sauerkraut |
| 2 |
c |
Shredded carrots |
| 1 |
c |
Finely chopped celery |
| 1 |
c |
Finely chopped green pepper |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Chopped pimiento |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
White vinegar |
|
x |
Salt and pepper to taste |
INSTRUCTIONS
In large bowl combine sauerkraut, carrots, celery, green pepper, onion, and
pimiento.
In separate bowl combine sugar, vinegar, salt and pepper. Pour over
vegetable mixture. Toss to mix. Refrigerate covered at least 4 hours before
serving. Keeps up to a week.
Barb from Boston
From: TAUB@vaxvmsx.babson.edu. Fatfree Digest [Volume 9 Issue 45] Aug. 5,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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