| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Sugar |
| 3/4 | c | Oil |
| 3/4 | c | Vinegar, wine is good |
| 1 | Tomato soup | |
| 1 | lb | Small shell macaroni |
| 1 | Onion, chopped | |
| 2 | Green peppers, chopped | |
| 3 | Peeled, seeded cucumbers | |
| quartered and sliced | ||
| 1 | Jar diced pimentos, drained | |
| 8 | mg Sodium |
INSTRUCTIONS
1997 Put first four ingredients in blender and blend well. Cook macaroni and rinse well. Mix all ingredients and marinate for 24 hours in refrigerator before serving, stirring occasionally. Per serving (excluding unknown items): 2200 Calories; 166g Fat (66% calories from fat); 5g Protein; 187g Carbohydrate; 0mg Cholesterol; Recipe by: Centenial Cookbook Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Sep 12,
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Nutrition (calculated from recipe ingredients)
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Calories: 2144
Calories From Fat: 1451
Total Fat: 164.1g
Cholesterol: 0mg
Sodium: 16.2mg
Potassium: 729.9mg
Carbohydrates: 177.4g
Fiber: 7.5g
Sugar: 163g
Protein: 4.1g