Recipe - Remoulade With Vegetable Crudites

One half cup Creole or brown mustard
One half cup Salad oil
One fourth cup Catsup
One fourth cup Cider vinegar
One fourth teaspoon Tabasco sauce
2 tablespoon Finely chopped celery
2 tablespoon Finely chopped onion
2 tablespoon Finely chopped green pepper
Cherry tomatoes
Mushroom slices
Cucumber slices
Celery slices
Carrot slices

1. Combine mustard, oil, catsup, vinegar, Tabasco and chopped vegetables;
cover and chill. 2. Serve dip with whole and cut or sliced up vegetables.