"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vegetable Salad Recipe

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This recipe for Vegetable Salad, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Cooke for Mrs. C. Robert King
Added: Wednesday, March 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can French style green beans
1 can shoe peg white corn
1 can peas (small size)
1 small can red pimento's, diced
1 cup chopped celery
1/2 cup green pepper, chopped
green onion to taste if desired
1 cup sugar
1/2 cup wesson oil
3/4 cup vinegar
1 1/2 tsp salt, pepper to taste

Directions:
Directions:
Drain vegetables. Mix together sugar, wesson oil, vinegar, salt and pepper and boil and cool.
Pour dressing over vegetables. Let set in refrigerator 24 hours before serving.

Personal Notes:
Personal Notes:
This recipe was in the original Cooking with Harmony Cookbook and was submitted by Mrs. C. Robert King.

 

 

 

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