"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 Aunt Bernice Sykes Johnson's Bean Salad, by Marie Sykes, is from The Mize & Marsalis Family & Friends ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can french seasoned green beans 1 can fancy chinese vegetables 1 can tiny english peas 1 can fancy water chestnuts (sliced) 1 1/2 cup chopped celery 1 medium onion (sliced thin and seperated into rings) 1 cup sugar 3/4 cups vinegar
Mix all well. Makes a large bowl. Tastes better when left overnight in the refrigerator. Keeps for several days.
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