"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Homestead Salad Recipe

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This recipe for Homestead Salad, by , is from Lifelong Friends Loving Spoonfuls, 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!

Contributor:  
Contributor:  
from CYF Cookbook at MCC

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. frozen mixed vegetables - cooked/drained/cool
1 can kidney beans, drained (can use blackeyed peas)
1/2 cup each of diced celery, onion & green pepper
Sauce - 3/4 cup sugar ... 1 1/2 T. flour
1 T. mustard ... 1/2 cup vinegar

Directions:
Directions:
Combine vegetables and beans together. In small saucepan add the sauce ingredients; cook till thickened and clear; allow to cool. Add sauce to veggies and refrigerate 12-24 hrs. before serving time.
**A great summertime salad! **Can be doubled easily.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
20 mins.
Personal Notes:
Personal Notes:
This was in a recipe book from Middletown Christian Church - I believe it was listed by Henrietta Barker.

 

 

 

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