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Shoepeg Corn Salad Recipe

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This recipe for Shoepeg Corn Salad, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Hall


1 17-oz can peas, drained (LeSeur)
1 17-oz can shoepeg corn, drained
1 2-oz jar chopped pimentos
1 c finely chopped green pepper
1 c finely chopped celery
1 c finely chopped onion
c grated Cheddar cheese

1 c sugar
1/2 c vegetable oil
1/2 c vinegar
1 tsp salt
1 tsp pepper

Mix all salad ingredients well and let sit while you make the syrup.

Heat syrup until well mixed and sugar is dissolved. Let it cool. Pour over the vegetables. Let this sit overnight.
Before serving, pour off the excess liquid.

Personal Notes:
Personal Notes:
Best to make the syrup first, put it in the refrigerator to cool while you cut the vegetables. Chop the vegetables as finely as possible. Serve this at room temperature.




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