Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16-oz) green beans |
| 1 can | (16-oz) green peas |
| 1 \N | Onion; sliced |
| 1 \N | Green pepper; chopped |
| 1 can | (7-oz) water chestnuts |
| 1 can | (11-oz) bean sprouts |
| 1 can | (6-oz) whole mushrooms |
| 1 can | (12-oz) shoe peg corn |
| 1 \N | Jar (4-oz) pimiento |
| 1 cup | Chopped celery |
| 1 \N | Head cauliflower; separated into florets |
| 3 \N | Carrots; sliced |
| 2½ cup | White vinegar |
| 1½ cup | Sugar |
| 1 cup | Oil |
Combine beans, peas, onion, pepper, water chestnuts, bean sprouts, mushrooms, corn, pimiento, celery, cauliflower and carrots. Combine sugar, vinegar and oil. Season to taste with salt and pepper. Heat until sugar melts. Cool. Pour over vegetables and chill at least 8 hours. Serves 10.
MRS GENE CRAWLEY (ALLISON)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .