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Country Kitchen
May 1, 2009 Previous Recipe | Next Recipe
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BLUEBERRY CAKE
MARINATED VEGETABLE SALAD
SPINACH SALAD
PEACH DELIGHT
PASTA SALAD
HASH-BROWN CASSEROLE
CREAM CHEESE PIE
CHICKEN BALL
CHEESE DANISH
G-R-R-E-A-T COOKIES
HAMBURGER-NOODLE CASSEROLE
CHICKEN SPAGHETTI
ROLL TIDE PUNCH
MARINATED VEGETABLE SALAD

1 (16-ounce) can tiny green peas
1 (12-ounce) can white shoe-peg corn
1 (16-ounce) can French-style green beans
1 medium onion, chopped
3/4 cup celery, chopped
1/4 cup chopped pimento

SWEET & SOUR DRESSING:
1/2 cup oil
1/2 cup wine or regular white vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper

Drain canned vegetables and combine with onion, celery and pimento. Prepare dressing and pour over all, tossing well. Refrigerate. Keeps in refrigerator 2 weeks. Serves 10-12. Best if prepared a day ahead.
Dressing: Mix all ingredients and heat to a boil; pour over vegetables.





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