Please Visit Our Sister Sites:

Fundcraft Print Group InstantPublisher Fundcraft Publishing
Cookin'up Fund$ Professional Custom Printed Products Photo Books, Photo Albums, Photo Cards, Photo Calendars and Photo Gifts Photo Books Promotional Products
School Planners


1 head broken cauliflower
4 carrots, cut in 2 inch strips
5 stalks of celery, cut in 2 inch pieces
2 c. fresh or canned mushrooms
1 can black olives, drained
2 (6 oz.) jars marinated artichoke hearts
1 tsp. oregano
1/2 tsp. pepper
1 jar stuffed green olives
1 (8 oz.)jar pimento, drained & cut
2 green peppers, cut bite-size
1-1/2 c. wine vinegar
1 c. olive or vegetable oil
6 Tbsp. sugar
2 tsp. salt

Combine vinegar, 1/2 cup water, oil, salt,sugar,pepper, and oregano.
Heat until dissolved. Add all vegetables, except artichokes,
olives and mushrooms (if canned). Boil and reduce heat; simmer 5
minutes. Add rest of vegetables; cool. Keep covered in
refrigerator up to a month. Makes 1 gallon and can be halved.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

1,000,000+ free recipes and free software at:!

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.