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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

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

English celebrity chef also known as The Naked Chef. BBC food television shows.
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