"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Vegetable Casserole, by Carol Latimer-Finethy, is from Cooking in Cottontown,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Carol Latimer-Finethy Added: Tuesday, November 3, 2009
1 (12 oz.) can white shoe peg corn, drained 1 (16 oz.) can French style green beans, drained 1/2 cup celery 1/2 cup onions 1 (2 oz.) jar pimentos 1/2 cup sour cream 1/2 cup grated sharp cheese 1 can celery soup 1/2 tsp. salt 1/2 tsp. pepper 1/2 cup sliced almonds
Combine all ingredients in a large baking dish. Bake uncovered at 325º for 45 minutes.
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