Pink Palate
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Sassy Recipes from The Pink Palate CORN
VEGETABLE SALAD NA N C Y L O W E R Y AND
2 c. shoepeg corn, drained 1/2 c. chopped bell pepper 1/2 c. chopped purple onion 1/2 c. chopped celery 1 sm. jar pimento 1/2 c. oil 1/2 c. sugar 1/2 c. vinegar 1/2 tsp. salt 1/2 tsp. pepper Mix liquids and pour over vegetables. Refrigerate at least 24 hours or more. Drain before serving.
CORNBREAD SALAD JOY HOWELL 1 (8 oz) pkg. Jiffy Corn Bread Mix 1 egg 1/3 c. milk 4 med. tomatoes, peeled and chopped 1 green bell pepper, chopped 1 onion, chopped to taste
1/2 c. chopped sweet pickles 9 slicees crisp-fried bacon, crumbled 1 1/4 c. mayonnaise 1/2 c. pickle juice Combine corn bread mix, egg and milk in bowl; mix well. Pour into greased 8x8 baking pan. Bake at 400 degrees for 15-20 minutes or until brown. Cool slightly; crumble. Combine tomatoes, green pepper, onion, pickles and bacon in bowl; mix gently. Combine mayonnaise and pckle juice in bowl; mix well. Layer corn bread crumbs, vegetable mixture and mayonnaise mixture 1/2 at a time in glass serving dish. Chill, covered, for 2 hours or longer.
Q UICK VEGETABLE SALAD ROSELLE EMFINGER 1 (16 oz) can whole kernel corn, drained
1 lg. tomato, seeded and chopped 1/2 c. chopped celery 1/2 c. chopped cucumbeer 1/3 c. finely chopped green pepper 1/4 c. finely chopped onion 1/4 c. sour cream 2 T. mayonnaise 1 T. cider vinegar 1/4 tsp. salt In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.
drained 1 c. sugar 1/2 c. oil 3/4 c. vinegar 1 T. water 1 tsp. salt 1 tsp. pepper Boil sugar, oil, vinegar, water, salt and pepper. Cool and pour over vegetables. Refrigerate overnight.
VEGETABLE SALAD SUSAN KING 1 can French-style green beans, drained 1 sm. can peas, drained 1 can shoe peg white corn, drained 1 green pepper, diced 1 c. onions, diced 1 can pimento,
For more information on the Waiting For a Cure Fund call (601) 543-5719 or visit w w w. wa i t i n g 4 a c u r e . c o m .
VEGETABLE SALAD NA N C Y L O W E R Y AND
2 c. shoepeg corn, drained 1/2 c. chopped bell pepper 1/2 c. chopped purple onion 1/2 c. chopped celery 1 sm. jar pimento 1/2 c. oil 1/2 c. sugar 1/2 c. vinegar 1/2 tsp. salt 1/2 tsp. pepper Mix liquids and pour over vegetables. Refrigerate at least 24 hours or more. Drain before serving.
CORNBREAD SALAD JOY HOWELL 1 (8 oz) pkg. Jiffy Corn Bread Mix 1 egg 1/3 c. milk 4 med. tomatoes, peeled and chopped 1 green bell pepper, chopped 1 onion, chopped to taste
1/2 c. chopped sweet pickles 9 slicees crisp-fried bacon, crumbled 1 1/4 c. mayonnaise 1/2 c. pickle juice Combine corn bread mix, egg and milk in bowl; mix well. Pour into greased 8x8 baking pan. Bake at 400 degrees for 15-20 minutes or until brown. Cool slightly; crumble. Combine tomatoes, green pepper, onion, pickles and bacon in bowl; mix gently. Combine mayonnaise and pckle juice in bowl; mix well. Layer corn bread crumbs, vegetable mixture and mayonnaise mixture 1/2 at a time in glass serving dish. Chill, covered, for 2 hours or longer.
Q UICK VEGETABLE SALAD ROSELLE EMFINGER 1 (16 oz) can whole kernel corn, drained
1 lg. tomato, seeded and chopped 1/2 c. chopped celery 1/2 c. chopped cucumbeer 1/3 c. finely chopped green pepper 1/4 c. finely chopped onion 1/4 c. sour cream 2 T. mayonnaise 1 T. cider vinegar 1/4 tsp. salt In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.
drained 1 c. sugar 1/2 c. oil 3/4 c. vinegar 1 T. water 1 tsp. salt 1 tsp. pepper Boil sugar, oil, vinegar, water, salt and pepper. Cool and pour over vegetables. Refrigerate overnight.
VEGETABLE SALAD SUSAN KING 1 can French-style green beans, drained 1 sm. can peas, drained 1 can shoe peg white corn, drained 1 green pepper, diced 1 c. onions, diced 1 can pimento,
For more information on the Waiting For a Cure Fund call (601) 543-5719 or visit w w w. wa i t i n g 4 a c u r e . c o m .
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