SAUERKRAUT SALAD
(FROM THE LUCILLE DOWNER 2009 COOKBOOK)  
Thank you, Lucille.  
This salad was served at the Chicken Fried Steak Dinner at PSAC on Oct 21, 2010.
 
13 oz can sauerkraut, drained but not squeezed
1/2 Cup:   Sugar
               Chopped celery
               Chopped Carrots
               Chopped green or red pepper (red pepper is less burpy)
               Chopped Onion
Mix sugar and sauerkraut together and let set for 1/2 hour, stirring occasionally.  
Mix the rest of the ingredients and add to the sauerkraut mixture.  
Refrigerate for 10 to 12 hours before serving.
 
submitted by Dorothy Tenney PSAC Board Member and Vice President    2010
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Title: Vice President, PSAC