Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | -Pam Coombes |
¼ cup | Commercial sour cream |
¼ cup | Mayonnaise |
1 tablespoon | Prepared mustard |
2 teaspoons | White vinegar |
1 teaspoon | Sugar |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
1 \N | 17oz can Stokely Whole |
\N \N | Kernel Corn,drained |
1 \N | 2oz jar Stokely Sliced |
\N \N | Pimiento, drained & diced |
2 \N | Carrots, peeled & grated |
½ cup | Diced onion |
In medium-size bowl, make dressing by combining sour cream, mayonnaise, mustard, vinegar, sugar, salt, and pepper. Add remaining ingredients and toss to blend. Cover and refrigerate at least 1 hour.
Stokley Van Camp Best Recipes from the backs of Boxes, Bottles, Jars & Cans