Results 1 - 10 of 31 for shoepeg corn salad

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Mix all the above together. Mix all of the following together: 5 tbsp. vinegar 3 tsp. mustard 2 tsp. salt 1 tsp. pepper 4 tbsp. sugar Pour over first ...

Drain corn, peas and green beans. Chop pimento, onion and green pepper. Mix all ingredients together. Make several days ahead. This salad will keep for weeks.

Toss together with 8 oz. low calorie or regular Italian dressing. Serves 12 to 14.

Mix and refrigerate for 8-10 hours. Serves 8-10.

Mix together and refrigerate overnight before serving.

Put in a bowl and mix. Bring to a boil. Pour over vegetables and refrigerate overnight or longer. Stir and serve.

Mix all together and serve.

Combine first 6 ingredients, set aside. Combine remaining ingredients, stir well, and pour over vegetables. Toss gently, cover and chill 8 to 10 ...

Mix first 6 ingredients. Heat to boil and cool. Pour over remaining ingredients and let stand overnight in refrigerator.

Chop celery, green ... this add drained corn. In separate ... first mixture. This needs to set at least 1/2 day before serving. Keeps well several days.

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