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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Shoe Peg Corn Marinated Salad Recipe

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This recipe for Shoe Peg Corn Marinated Salad is from Feed My Sheep, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 oz. can tiny peas, drained
1 15 oz. can white shoepeg corn, drained
1 8 oz. can water chestnuts, sliced, drained
1 cup celery, diced into small pieces
1 bunch green onions diced
1 small jar of pimentoes, diced
1/2 green pepper, diced

Marinade:
1/2 cup sugar
1 tsp. salt
1/2 cup cider vinegar
1/2 cup salad oil
Directions:
Directions:
Mix all the ingredients together, adding more or less of any ingredient to suit your personal taste. I use 2 cans of the corn.
Mix the marinade ingredients well and pour over the vegetables.
Marinate for 3-4 hours.

This keeps for weeks in the refrigerator.
Personal Notes:
Personal Notes:
This recipe came from Lucille's Restaurant just outside St. Louis. When she closed her restaurant, she released this recipe to the public.

 

 

 

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