Becky Guice
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 15 oz can French cut green beans
• 15 oz can small green peas
• 1 bell pepper, chopped fine
• 1 onion, chopped fine
• 1 cup celery, chopped fine
• 1/2 cup pimentos, chopped fine
• 1/2 cup pecans, chopped fine

Drain vegetables and mix all ingredients. Pour dressing over all and let stand 24 hours. Drain when ready to serve.

DRESSING:

• 1 tsp salt
• 1/2 cup vinegar
• 1/2 cup Wesson® oil
• 2 Tbsp water
• 1 cup sugar
• 1 tsp paprika

Mix well together. Pour over vegetables.

---

---

IN HONOR OF
OUR SON, CARL H. (ACE) ROBERSON AND HIS FAMILY

KRISTIE ANDERSON ROBERSON, WIFE

THEIR SONS,

AUSTIN WINSLOW AND TRAVIS WESTON ROBERSON

Given by
Rowena and Alan Roberson

---

---

---

---