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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 celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

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

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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