"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for VEGETABLE SALAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, January 19, 2009


1 can English peas
1 can green beans
1 can whole kernel corn
1 c celery
1 c bell pepper
1 bunch green onions
1/2 tsp salt
1/2 tsp pepper
1/2 c sugar
1/2 c vinegar
1/2 c oil;

Drain the canned vegetables. Chop all the fresh vegetables and combine with the canned vegetables. In a small bowl combine the dressing ingredients. Pour over the vegetables and stir. Refrigerate overnight before serving.




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