|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
1 - 10 of 75 for shoe peg corn salad
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Drain canned vegetables, combined. Add remaining vegetables. Mix rest of ingredients an bring to a rolling boil. Cook 2 minutes, cool. Pour over ...
Mix all ingredients and marinate at least 8 hours. Will keep in refrigerator for several days. 16 servings.
Mix all ingredients and marinate for 2 hours. May be refrigerated for several days. Yield: 16 servings. Recipe may be reduced to 1 can and 1/3 of ...
Drain canned vegetables. Combine with celery, green pepper and onion. Boil together vinegar, oil, sugar and spices. Pour over mixed vegetables and ...
Combine and mix salad ingredients in large ... to boil, remove from heat and let cool. Pour syrup over salad, mix well, refrigerate and serve. Serves 10.
Drain all vegetables ... Heat sugar, vinegar and salad oil until sugar is dissolved. Cool and pour over vegetables. Cover and refrigerate before serving.
Drain vegetables. Mix corn, peas, beans, ... boil vinegar, oil and sugar. Pour over mixture of vegetables. Marinate overnight. Keeps well in refrigerator.
If you cannot locate shoe peg corn use any, drained. Make ahead
Boil together sugar, ... cool. Mix peas, corn, pimentos, green pepper, ... green onions. Pour the boiled mixture over the vegetables. Mix and refrigerate.
Mix together the first 5 ingredients in bowl and set aside. In saucepan, mix together remaining ingredients. Bring to a boil and pour immediately ...
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