Potluck and Buffet Recipes

Fire and Ice Salad

4 medium tomatoes, cut into eighths
1 medium green bell pepper, julienned
1 small jalapeno, minced
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons mustard seed
1 1/2 teaspoons celery seed
1 1/2 teaspoons prepared horseradish
1 teaspoon salt
7 drops hot pepper sauce, optional
2 medium cucumbers, peeled and thinly sliced

In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside.

Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours.

Drain before serving.

Yields 8-10 servings