"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Mississippi Salad Recipe

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This recipe for Mississippi Salad, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Johnson
Added: Wednesday, August 2, 2006


1can French Stlye Beans, drained
1 can white shoe peg corn, drained
1 can English Peas, drained

1 onion chopped
1 C. Celery, chopped
1 green pepper, chopped

1/2 C. sugar
1/2 C. oil
1/2 C. Vinegar

Mix first three vegetables. Add the next list of Vegetables and combine. Mix the marinade; pour over vegetables, Chill~Keeps Really Well

Billy Ray Johnson's favorite version of this was as follows:

1 stalk of Celery
1 green pepper, finely chopped
1 ( 16 oz. ) can sauerkraut
1 onion, finely chopped
1 ( 16oz. ) can Bean Sprouts

Pour marinade over this combination, and chill. You can leave the oil out of the marinade if you like for this one. we liked, so we left it in.




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