Post by MarieAlice on Apr 15, 2003 9:05:54 GMT -6
CRUNCHY CORN MEDLEY
2 cups frozen peas, thawed
1 can (15 ¼ oz) whole kernel corn, drained
1 can (15 ¼ oz) white or shoepeg corn, drained
1 can (8 oz) water chestnuts, drained and chopped
1 jar (4 oz) diced pimentos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
½ cup vinegar
½ cup sugar
¼ cup vegetable oil
1 tsp salt
¼ tsp pepper
In large bowl, combine the first eight ingredients. In small bowl, combine vinegar, sugar, oil, salt and pepper. Whisk until the sugar is dissolved. Pour over corn mixture. Mix well. cover and chill for at least 3 hours before serving. Stir just before serving and serve with a slotted spoon. Serves 10
2 cups frozen peas, thawed
1 can (15 ¼ oz) whole kernel corn, drained
1 can (15 ¼ oz) white or shoepeg corn, drained
1 can (8 oz) water chestnuts, drained and chopped
1 jar (4 oz) diced pimentos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
½ cup vinegar
½ cup sugar
¼ cup vegetable oil
1 tsp salt
¼ tsp pepper
In large bowl, combine the first eight ingredients. In small bowl, combine vinegar, sugar, oil, salt and pepper. Whisk until the sugar is dissolved. Pour over corn mixture. Mix well. cover and chill for at least 3 hours before serving. Stir just before serving and serve with a slotted spoon. Serves 10