|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
Tip: Try corn salad for more results.
1 - 10 of 12 for confetti corn salad
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Dice all vegetables ... rinse beans and corn. Mix together ... refrigerator for quite a while and still taste Crisp and wonderful!! Very simple and yummy!
Drain all vegetables ... are not already sliced. Mix and let set overnight. You can add more corn to extend quantity. Note: I always use 2 cans of corn.
10% calorie reduction from traditional recipe. Combine salad ingredients in large ... 8 servings. * May substitute 4 1/2 packets Equal® sweetener. Equal
Prepare pasta according to directions on box. Drain and run under cold water to cool pasta. Drain and add remaining ingredients. Serve. Tastes even ...
Prepare rice according ... mustard and Caesar salad dressing in large ... rice, beans, chicken, corn and green onions. ... Inc., used with permission.
Mix vegetables together. ... sugar 1/2 c. salad oil 2 tsp. ... vegetables for 24 hours. Wax beans or other vegetables may be added to make a larger recipe.
Heat until sugar dissolves. Cool and pour over the above drained vegetables. Mix well. Cover tightly and refrigerate at least a day before serving. ...
Drain liquid from vegetables. Layer canned and fresh vegetables in bowl. Sprinkle with pepper and celery seed. Heat vinegar, sugar and salt until ...
Place unopened corn and pea pouches ... Meanwhile, in medium bowl, combine rest of ingredients. Stir in corn and peas. Cover and refrigerate several hours.
Bring water and ... room temperature. Stir corn, cucumber, carrots, ... servings. VARIATION: Serve salad mixture in pita ... canned French fried onions.
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