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Recipe by: ophely
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See below ingredients and instructions of the recipe
2 c Well-drained (and rinsed if 1/2 c Chopped onion
Salty) sauerkraut 1/4 c Chopped pimiento
2 c Shredded carrots 1/2 c Sugar
1 c Finely chopped celery 1/3 c White vinegar
1 c Finely chopped green pepper 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.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

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
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