2 medium Zucchini -- sliced thin
1 medium Onion -- thinly sliced
1 cup Chopped Celery
16 oz Green Beans, Canned --
Drained *
15 oz Mandarin Oranges In Juice --
Drained
16 oz Wax Beans, Canned -- drained
8 oz Waterchestnuts, Canned --
Sliced, drained
1 1/2 cup Sugar
1 cup Vinegar
1 tbsp Water
1 tsp Salt
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In a large bowl, toss zucchini, onion and celery. Cover with boiling=20 water; let stand for 1 hour. Drain, Add beans, oranges and water=20 chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; =
boil for 1 minute. Pour over salad; cover and refrigerate 24 hours = before=20 serving. Yield: 16-20 servings
* Editors note: Home-canned or fresh green and wax beans can be=20 substituted for the purchased canned beans. Use 2 cups each, and if = using=20 fresh beans, cook until crisp-tender before adding to salad.
Recipe By : Taste of Home magazine, 94/08-09
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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