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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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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