| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
French |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(17-oz) tiny green peas |
| 1 |
cn |
(16-oz) French-cut green beans |
| 1 |
c |
Celery; diced |
| 2 |
|
Pimientos; chopped |
| 1 |
sm |
Onion; diced |
| 1 |
|
Green pepper; diced |
| 1 |
c |
Sugar |
| 1/2 |
c |
Oil |
| 1/2 |
ts |
Paprika |
| 1 |
c |
Vinegar |
| 1 |
ds |
Salt |
INSTRUCTIONS
Mix sugar, oil, paprika, vinegar and salt. Pour over vegetables and let
stand for 8 hours or overnight. Mix thoroughly before serving.
MRS ALAN HIRSCH (MARY ANNE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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