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Little Dewey's Corn Salad Recipe

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This recipe for Little Dewey's Corn Salad, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilynn Raymond Vannucci
Added: Saturday, September 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cans shoe peg corn
1/4 c. green pepper, finely chopped
1/4 c. red pepper, finely chopped
6 oz. cucumber ranch dressing
Black pepper

Directions:
Directions:
Put corn and the green and red pepper in a bowl and a very generous amount of black pepper and then mix with the cucumber ranch dressing. Chill and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Joe and I discovered this on a trip to Mississippi when Bobby took us to Little Dewey's Bar-B-Q and this was one of the items they served. The trick is the generous amount of black pepper that is used.

 

 

 

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