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Recipe by: mailine
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See below ingredients and instructions of the recipe
1 cn Tiny green peas, drained (16
-oz.)
1 cn French-style green beans,
-drained (16 oz.)
1 cn Shoe peg white corn, drained
-(11 oz.)
1 md Onion, finely chopped
3/4 c Finely chopped celery
2 tb Chopped pimentos, optional
3/4 c Sugar
1/2 c Vegetable oil
1/2 c White wine vinegar
1/2 ts Salt
1/2 ts Pepper
In a large bowl, combine peas, beans, corn, onion, celery and
pimentos. In a large saucepan, combine remaining ingredients; heat
and stir until sugar dissolves. Pour over vegetables. Cover and
refrigerate overnight. Yield: 10-12 servings.
Note: Salad will keep for several days stored in a covered container
in the refrigerator.
SOURCE:*Jackie Carlile, Bakersfield, CA, Reminisce Sept./Oct. 93
POSTED BY: Jim Bodle 5/94 From: Jim Bodle Date: 07 May 94
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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