Marinated Vegetables

Rowena Roberson By Christine Bailey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 cup celery, chopped
  • 1 cup bell pepper, chopped
  • 1 cup carrots, chopped
  • 1 cup onions, chopped
  • 1/2 cup radishes (or squash)
  • 1 cup broccoli
  • 1/2 cup cauliflower

Drain and rinse:

  • 1 can French style green beans
  • 1 can red kidney beans
  • 1 can hot pinto beans
  • 1 can whole grain corn
  • 1 can English peas
  • 1 can Chinese vegetables

Dressing:

  • 1 1/2 cup corn oil
  • 3/4 cup vinegar
  • 8 Sweet & Low® packets
  • 4 Equal® packets
  • 2 Tbsp Worcestershire® sauce
  • 1 Tbsp soy sauce
  • 2 Tbsp Panola® sauce
  • 1 Tbsp prepared mustard




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