This is another of the old recipes from my Southern Indiana childhood (many years ago!!)
1 can green beans, drained
1 can kidney beans, drained
1 can sweet peas, drained
1 can green lima beans, drained
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp chopped pimento
1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of pepper
1 cup white or cider vinegar
1/2 cup water
2 tbsp mustard
In a mixing bowl combine the green beans, kidney beans, peas, lima beans, onion, celery, bell pepper and pimento; set aside.
In a saucepan, combine the sugar, cornstarch, salt, pepper, vinegar, water, and mustard. Bring the mixture to a boil over medium heat. Pour over the vegetables in the mixing bowl. Toss to coat all the vegetables well. Cover and refrigerate. Let sit at least an hour or two before serving.
Note: This recipe keeps well in the refrigerator. It is a good recipe to keep on hand for times when you need something quick.
1 can kidney beans, drained
1 can sweet peas, drained
1 can green lima beans, drained
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp chopped pimento
1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of pepper
1 cup white or cider vinegar
1/2 cup water
2 tbsp mustard
In a mixing bowl combine the green beans, kidney beans, peas, lima beans, onion, celery, bell pepper and pimento; set aside.
In a saucepan, combine the sugar, cornstarch, salt, pepper, vinegar, water, and mustard. Bring the mixture to a boil over medium heat. Pour over the vegetables in the mixing bowl. Toss to coat all the vegetables well. Cover and refrigerate. Let sit at least an hour or two before serving.
Note: This recipe keeps well in the refrigerator. It is a good recipe to keep on hand for times when you need something quick.
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