Tidewater Basketry Guild Recipes

TBG Chef Meredith Macdonald

From Cec Braheny, my aunt, who was a fabulous cook.

VEGETABLE BOUQUET
1 can cut green beans - 15oz.
1 can red kidney beans - 15oz.
1 can pitted ripe olives - 7oz.
1 can artichokes - 15oz. cut in 1/4
1 can/jar whole mushrooms - 5oz.
1 jar pimentos - 4oz. diced
1 & 1/2 cups diagonally sliced celery
1 onion sliced thin
DRESSING
1/4 cup tarragon vinegar
1 & 1/2 teaspoon Accent
1/2 cup salad oil
1 & 1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon "fine herbs" (salad herbs) I used McCormick's Salt Free All-Purpose Seasoning Blend of Herbs and Spices
1/4 teaspoon Tabasco

Combine vegetables well drained, celery and onions. To the vinegar add the Accent, salt, and sugar. Mix until dissolved. Add herbs, tobacco and salad oil. Mix until blended. Pour over vegetables. Refrigerate over night or several hours. Sprinkle parsley flakes on just before serving.