MARINATED CORN 
2 (16 oz.) cans white shoepeg corn, drained
2 oz. pimento, drained
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1 stalk celery
1/2 c. sugar
1/2 c. Crisco oil
1/2 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper

Combine first 5 ingredients and toss lightly. Combine last 5 ingredients and pour over the corn mixture. Put into the refrigerator overnight. Drain before serving.

 

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