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Results 11 - 20 of 126 for corn peas
Mix all ingredients and chill. Keeps well in refrigerator.
In a pan, heat vinegar, oil and sugar until sugar melts. Pour this over vegetables. Serve cold.
Mix all ingredients. Serves 8.
Boil: 1/2 c. sugar 1/2 c. vinegar 1 tsp. salt 1 tsp. pepper Let cool. Pour over vegetables and let stand overnight. Very good.
Mix all ingredients together except paprika. Pour into greased 1 1/2 quart baking dish. Sprinkle with paprika. Set in pan of hot water and ...
(Or, 2 ears fresh corn, shucked and kernels scraped ... juice and cilantro in bowl. Add remaining ingredients. Refrigerate, covered, until serving.
In a medium saucepan combine frozen corn and water. Bring to boiling, ... red pepper and pea pods to saucepan. Cover and ... and vegetables are coated.
Drain English peas and corn well. Put all in casserole with mushroom soup and bake at 350 degrees until bubbly hot, about 20 minutes.
Drain peas, corn and pimento; toss in bowl ... pepper; shake well. Add to vegetables. Best if set in refrigerator overnight or for several hours.
Cook corn, peas and green pepper 20 minutes. Add butter; stir. Mix together sour cream, pimiento, salt and pepper. Add to vegetable mix. Stir well.
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