Shoepeg Corn Salad
(This recipe comes from the Taste of Home Cooking Brand Name Cookbook, Spring, 2006. The "school" (represented by a "homemaker, with a good sense of humor demonstrating on stage) paid a visit to Roseburg - the demos were fun, interesting and productive. This recipe is easy to assemble and serve. Folks seem to like it.)
3/4 c vinegar
1/2 c vegetable oil (I've used olive or Canola)
1 c sugar (I've substituted 1/4 c Splenda and like it)
1 T water
1 t pepper
1 t salt
1 can (15 1/4 oz) baby peas, drained
2 can (11 oz each) white or shoepeg corn, drained (sometimes this product hides on the grocery shelves...ours were lurking on the top shelf)
1 jar (4 oz) pimentos, chopped
5 green onions, chopped
1 green peper chopped
6 celery ribs, chopped
In a large saucepan, combine the first six ingredients. Cook and stir over med. heat until sugar is dissolved. (Shhh, sometimes, I don't cook it.) Cool. In a large non-metallic bowl, combine remaining ingredients. Pour marinade over vegetables. (I use a large 1-gallon plastic bag, and dump everything in the bag. Makes it easy to stuff into the Casita's refrig or into a cooler to take to a potluck.) Cover and refrigerate at least 24 hours, stirring occasionally. (How difficult could it be to squish the plastic bag and flip it whenever you open the reefer?) Bon appetit.
To: Everyone who attended the Northern Oregon Gathering (April 2006)
Donkey O.T.
Linear Mode
