Mark's Carrot Cake
INGREDIENTS:
1 lb Fresh mushroom 1/2 c Red pepper strips
1 c White vinegar 1/3 c Olive oil
2 c Water 1 ts Oregano leaves, crushed
1/2 c Sliced carrots 3/4 ts Salt
1/2 c Diced celery 1/4 ts Garlic powder
1/2 c Green peppers strips 1/4 ts Black pepper
1 lb Fresh mushroom 1/2 c Red pepper strips
1 c White vinegar 1/3 c Olive oil
2 c Water 1 ts Oregano leaves, crushed
1/2 c Sliced carrots 3/4 ts Salt
1/2 c Diced celery 1/4 ts Garlic powder
1/2 c Green peppers strips 1/4 ts Black pepper
Rince, pat dry and slice mushrooms. In a medium saucepan combine vinegar and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2 mins. Drain mushrooms; set aside to cool. In a small saucepan bring water to boil. Add carrots & celery; return to boil. Reduce heat and simmer covered for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until tender. Drain and set aside to cool. In medium bowl mix olive oil, oregano & salt, black pepper; let stand 10 mins. Stir in mishrooms, carrots, and other vegetables. Mix well. Cover and refrigerate at least 2 hrs. before serving.
Lucinda Hollace Berry, "300 Sensational Salads"
Lucinda Hollace Berry, "300 Sensational Salads"