"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Salad Recipe

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This recipe for Vegetable Salad, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Anderson
Added: Saturday, November 29, 2008


1 can peas
1 can diced carrots
1 can french style beans
1 can kidney beans
1 box macaroni rings
1 cup chopped celery
1 chopped onion
1 chopped green pepper
2 cups salad dressing
1 cup sugar
1 tsp mustard
1 cup cream

Drain peas, carrots, beans and kidney beans. Soak kidney beans in vinegar for 1 hour. Cook macaroni according to package directions. Beat salad dressing, sugar, mustard and cream. Add to macaroni and vegetables. Mix well.




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