Great Hot Recipes
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MARINATED VEGETABLE SALAD
3/4 c. vinegar
1/2 c. oil
1 tsp. salt
1 c. sugar
1 tsp. pepper
1 can French style green beans,
drained
1 bunch green onion, chopped
1 can English peas, drained
1 can whole corn, drained
1 (2 oz.) jar chopped pimento, drained
1 c. celery, chopped
1 green pepper, chopped
Combine vinegar, oil, salt, sugar and pepper. Boil. Let cool. Mix other ingredients, pour vinegar mixture over vegetables. Let set 12 hours.
MARINATED VEGETABLE SALAD
2 c. cherry tomatoes
2 (8 oz.) cans water chestnuts,
drained & sliced
4 c. cauliflower, cut into sm. florets
4 c. broccoli, cut into sm. florets
1/2 c. finely chopped onions
1 c. sliced carrots
1 c. sliced celery
3 c. sliced fresh mushrooms
1/2 c. sliced green pepper
1 c. black olives
2 (8 oz.) bottles Italian dressing
Combine vegetables in a very large bowl. Pour dressing over vegetables. Cover and marinate overnight. Tip: (Start with one bottle of dressing and add part or all of second bottle as desired. Recipe may be halved.)