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"Do vegetarians eat animal crackers?"--Unknown

VEGETABLE SALAD Recipe

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This recipe for VEGETABLE SALAD is from The Rensvold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans diced carrots or 2 C. cooked fresh carrots
2 cans peas or 2 - 10 oz. pkgs. frozen peas
2 cans green beans or 2 - 10 oz. pkgs frozen
1 C. diced longhorn or American cheese
1 C. diced sweet pickles
2 med. onions, chopped fine
6 hard boiled eggs

Dressing:
1 c. sugar
1 c. vinegar
1 T flour
1 T dry mustard
2 eggs, slightly beaten
Directions:
Directions:
If using canned vegetables use about a 16 oz. can of each, drain all vegetables well. If using fresh or frozen vegetables, drain and cool. Mix with rest of ingredients. For dressing, mix sugar, flour, dry mustard together, gradually add vinegar, stir in eggs which have been slightly beaten. Bring to a boil and cook until thick. Pour over vegetable mixture and chill.
Personal Notes:
Personal Notes:
This is a recipe I received from my mother-in-law, Josie Rensvold

 

 

 

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