"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
This recipe for Sweet and Sour Vegetable Salad, by Sandra Boehm, is from The POPP Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 cup vinegar 1/4 cup oil 1 cup sugar 1 tsp salt and 1 tsp pepper 1 small can shoe-peg corn 1 can Lesure peas 1 can french style green beans 3 stalks chopped celery 1 bell pepper chopped
Bring vinegar, oil, sugar, salt and pepper to boil. Then set aside to cool. Drain corn, peas and green beans. Chop celery and bell pepper. When boiled mixture is cool, poor over all vegetables and cool over night. Stir and serve.
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