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).
