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Results 61 - 70 of 127 for vegetable shoepeg corn
Cook first 4 ingredients for 1 hour. Add 1/2 cabbage then cook until meat falls off the bone (approximately 2 hours). Remove all bone and ...
Use a 2 quart casserole ... of almonds in vegetables. Stir in casserole; spread ... sprinkle with almonds on top. Bake at 350 degrees for 45 minutes.
Combine first 10 ingredients. Pour into a greased 2 quart casserole. Combine butter and crackers and sprinkle over casserole. Bake at 350 ...
In a saucepan bring to ... mixture has cooled, pour over mixed vegetables and marinate for at least ... preferably overnight. Drain and serve.
Mix all ingredients and place in casserole. Top with mixture of 1 cup Ritz cracker crumbs, 1/2 stick butter (melted) and 1/2 cup slivered ...
Combine all ingredients except 3/4 cup of crushed crackers and butter. Pour mixture into buttered dish. Top with remaining crushed ...
Boil together first 6 ingredients ... Pour dressing over vegetables and toss lightly. Best made the day before and chilled. Makes 8 to 12 servings.
68. TANGY CORN SALAD
Combine all ingredients. Mix well. Cover and refrigerate overnight.
In a 5-quart heavy aluminum ... and saute the vegetables until they begin to wilt ... stir in the corn and drop in the bay ... tossed with remoulade dressing.
70. SHOEPEG SALAD
Drain vegetables. Stir all together and let marinate in refrigerator for 12 or 14 hours. Can be stored in refrigerator for several days.
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