Carrots -- peeled
2 c Cottage cheese
1 Onion soup mix
1/4 c Milk
Yellow food coloring
Recipe by: Creepy Cuisine, Lucy Munroe
Rinse the vegetables in warm water, except the mushroom caps. Wipe those
gently with a damp paper towel. Then slice the carrots, zucchini and celery
into thin sticks. The cherry tomatoes can be served whole, but you may want
to remove any green stems. The radishes and mushrooms can be halved or
served whole. If you are not serving right away, put the vegetables in a
plastic bag and store them in the refrigerator to keep them fresh and
crispy. In a small bowl, mix the cottage cheese, onion soup mix and milk.
Stir in some food coloring until you get the desired yellowish color. Do not
overmix! Lumpy is more realistic! Arrange your vegetables on a platter
surrounding the Vomit Vinaigrette. Vomit Vinaigrette tastes great in
sandwiches, too! Try splattering some into pita pockets!
Penny Halsey (ATBN65B).
From the Searchable Online Archive of Recipes
Collected by Bert Christensen