| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
20 |
Servings |
INGREDIENTS
| 2 |
md |
Zucchini — sliced thin |
| 1 |
md |
Onion — thinly sliced |
| 1 |
c |
Chopped Celery |
| 16 |
oz |
Green Beans, Canned — |
|
|
Drained * |
| 15 |
oz |
Mandarin Oranges In Juice — |
|
|
Drained |
| 16 |
oz |
Wax Beans, Canned — drained |
| 8 |
oz |
Waterchestnuts, Canned — |
|
|
Sliced, drained |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Vinegar |
| 1 |
tb |
Water |
| 1 |
ts |
Salt |
INSTRUCTIONS
In a large bowl, toss zucchini, onion and celery. Cover with boiling=20
water; let stand for 1 hour. Drain, Add beans, oranges and water=20
chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; =
boil for 1 minute. Pour over salad; cover and refrigerate 24 hours =
before=20 serving. Yield: 16-20 servings
* Editors note: Home-canned or fresh green and wax beans can be=20
substituted for the purchased canned beans. Use 2 cups each, and if =
using=20 fresh beans, cook until crisp-tender before adding to salad.
Recipe By : Taste of Home magazine, 94/08-09
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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