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Country Kitchen
December 2, 2005 Previous Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
MARINATED VEGETABLES

3/4 cup vinegar
1/2 cup vegetable oil
1 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon water
1 (12-ounce) can French-style green beans
1 (12-ounce) can English peas
1 (12-ounce) can shoe peg corn
1 (6-ounce) jar pimentos
1 cup chopped celery
1 green or red pepper, chopped
1 yellow or purple onion, chopped

Mix vinegar, vegetable oil, sugar, salt, pepper and water together. Bring to a slight boil so that the sugar dissolves. Cool completely. Pour in mixture of the vegetables and combine well. Chill over night.
— Janet Bradford
Alfa Health





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