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Results 111 - 120 of 127 for vegetable shoepeg corn
111. VEGETABLE CASSEROLE
Mix all ingredients together in large casserole dish. Sprinkle with topping and bake at 350 degrees for about 45 minutes. Serves 8-10. ...
112. VEGETABLE SALAD
Mix all vegetables together. Mix dressing together and ... a boil making sure sugar is dissolved. Cool, pour over vegetables. (Florence-First)
113. VEGETABLE SALAD
Drain peas and corn. Place in a bowl. ... sugar, vinegar, oil, salt and pepper. Cool. Pour over vegetables and toss lightly. Refrigerate overnight.
Drain first 3 ingredients, then add all others except crackers and butter. Pour into lightly greased casserole dish. Crumble cheese ...
115. VEGETABLE CASSEROLE
Mix all ingredients together. Add 1/2 teaspoon salt and a dash of pepper. Crush 1/2 box of cheese crackers to cover top. Add 1/2 stick of ...
116. VEGETABLE SALAD
Drain beans and corn. Cut onion and pepper ... until sugar is dissolved. Pour over vegetables and marinate overnight. Keeps 10 days to 2 weeks.
117. VEGETABLE SALAD
Mix together and chill.
118. VEGETABLE SALAD
Combine marinade ingredients and bring to a boil. Cool; pour over mixed vegetables and set in refrigerator for a few hours or overnight.
119. VEGETABLE CASSEROLE
Mix all ingredients together and place in greased casserole dish. Melt 1 stick of butter and stir in one stack of crumbled Ritz crackers ...
120. MARINATED VEGETABLES
Place drained vegetables, green pepper and onion ... water, salt and pepper). Pour over vegetables. Let set for at least 4 hours before serving.
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