Another old recipe from my Southern Indiana roots.
1 can green beans
1 can kidney beans
1 can peas
1 can lima beans
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp pimento
Drain the green beans, kidney beans, peas, and lima beans; mix lightly together. Add the onion, celery, bell pepper, and pimento; toss to blend and set aside.
1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of freshly ground pepper
1 cup vinegar
1/2 cup water
2 tbsp mustard
In a medium saucepan combine the sugar, cornstarch, salt, and pepper. Stir in the vinegar, water, and mustard. Cook over medium heat until the mixture boils, stirring frequently. Pour dressing over the vegetable mixture until well coated. Store any leftover dressing in the refrigerator in a covered container. It will keep indefinitely.
1 can kidney beans
1 can peas
1 can lima beans
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp pimento
Drain the green beans, kidney beans, peas, and lima beans; mix lightly together. Add the onion, celery, bell pepper, and pimento; toss to blend and set aside.
1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of freshly ground pepper
1 cup vinegar
1/2 cup water
2 tbsp mustard
In a medium saucepan combine the sugar, cornstarch, salt, and pepper. Stir in the vinegar, water, and mustard. Cook over medium heat until the mixture boils, stirring frequently. Pour dressing over the vegetable mixture until well coated. Store any leftover dressing in the refrigerator in a covered container. It will keep indefinitely.
file photo for reference only
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