January
2005 Newsletter recipe from Regis Biery, served at
the LAF 2004 Christmas luncheon
1 can (14 oz.) sauerkraut, rinsed and drained
1 medium green pepper, diced
1 cup of diced celery
1 medium onion, diced
3/4 to 1 cup of sugar (I use
a cup)
1/2 cup of cider vinegar
1 jar diced pimentos, drained
In a one quart serving bowl,
combine all ingredients. Cover and refrigerate over night.
Serve with a slotted serving
spoon. (8 servings)