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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