"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Vegetable Salad Recipe

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This recipe for Vegetable Salad, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nova Elsey
Added: Monday, August 14, 2006


2 cans mixed vegetables
1 can peas & carrots
1 can mexican corn
1 can green beans
1 green pepper
1 onion
1 c. celery
1 c. sugar
1/2 tsp. pepper
1 tsp. salt
1 tbsp. water
3/4 c. vinegar
1 tsp. celery seed
1/2 tsp. celery salt
1/2 c. cooking oil

Chop fresh vegetables & drain can vegetables, set aside.
In a sauce pan mix sugar, salt, pepper, water and vinegar and bring to a boil. Stir in cooking oil. Cool and celery seed and salt. Pour over vegetables. Refrigerate 24 hours, stir several times before serving.




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