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Recipe by: chrys
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See below ingredients and instructions of the recipe
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
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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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