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Category |
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Salads - Soups - Sidedishes
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Vegetarian
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Servings |
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8
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Preptime |
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15 minutes
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Ingredients |
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2 Cans Shoepeg White Corn
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1 Can Small Peas
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1 Can Black Beans
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1 Lg Green Bell Pepper or 1/2 each Red & Green
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5 Stocks of Celery
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1 Lg Onion
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1 Cup Sugar
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1/3 Cup Vinegar
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1/2 Cup Oil
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1/2 t Dry Mustard
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Instructions |
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Drain canned ingredients.
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Chop bell pepper, celery and onion.
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Bring sugar, vinegar, oil and dry mustard to a boil. Let cool.
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Pour liquid mixture over vegetables, salt and pepper to taste. Best when covered, refrigerated and let set over night.
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Originally Submitted
12/23/2007
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You can add this Shoepeg Salad recipe to your own private DesktopCookbook.
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