| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 mittel | Zucchini thinly sliced |
| 1 mittel | Onion Thinly Sliced |
| 1 Tasse | celery chopped |
| 16 x ca. 30 g | Green Beans, Canned |
| | Drained * |
| 15 x ca. 30 g | Mandarin Oranges In Juice -- Drained |
| 16 x ca. 30 g | Wax Beans, Canned -- drained |
| 8 x ca. 30 g | waterchestnuts canned |
| | Sliced, drained |
| 1 1/2 Tasse | sugar |
| 1 Tasse | vinegar |
| 1 Esslöffel | water |
| 1 Teelöffel | salt |
|
In a large bowl, toss zucchini, onion and celery. Cover with boiling water; let stand for 1 hour. Drain, Add beans, oranges and water chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; =
boil for 1 minute. Pour over salad; cover and refrigerate 24 hours = before serving. Yield: 16-20 servings
* Editors note: Home-canned or fresh green and wax beans can be substituted for the purchased canned beans. Use 2 cups each, and if = using fresh beans, cook until crisp-tender before adding to salad.
|
|
Anmerkungen zum Rezept:
keine |
