| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(17 oz) tiny peas; drained |
| 1 |
cn |
(16 oz) can bean sprouts; rinsed and drained |
| 1 |
cn |
(12 oz) white corn; drained |
| 1 |
cn |
(5 oz) sliced water chestnuts; drained |
| 1 |
cn |
(6 oz) sliced mushrooms; drained |
| 1 |
|
Green pepper; seeded and chopped |
| 1 |
md |
Onion; chopped |
| 1 |
c |
Sliced celery |
| 1 |
c |
Salad oil |
| 1 |
c |
Sugar |
| 1/2 |
c |
Vinegar |
| 1 |
c |
Water |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Combine drained vegetables in a large bowl, stirring gently. Combine oil,
water, sugar, vinegar, salt, and pepper. Mix well. Pour over vetetables.
Stir to coat. Cover and chill for 24 hours. Drain well before serving.
Notes: My keeper notebook notes say I made this for the first time
Christmas Dinner, 1982. I have no idea where I got the recipe
originally...to long ago. It's hard to cut this recipe in half, though,
because of the size of the cans. But it does keep for a couple of weeks in
the fridge.....
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Dec
20, 1997
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