"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

Vegetable Salad Recipe

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This recipe for Vegetable Salad, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Georgia Hart
Added: Sunday, January 25, 2009


3/4 c white vinegar
1/2 c vegetable oil
1/4 c. sugar
1 tsp salt
1 tsp black pepper
2 cans shoepeg corn
1 can small English peas, drained
1 can French Style green beans, drained
1 c. diced green pepper
1 c. diced celery
1 c .chopped onion
1 jar diced pimiento drained

Combine vinegar, oil sugar, salt and pepper in small saucepan and bring to boil over medium heat, stirring until sugar dissolves, cool. Combine vegetables, stir in vinegar mixture. Chill 8 hours.




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