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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From a chuch cookbook called Our Daily Bread from the First Baptist Church in Vernon, Tx. I picked this up at Half Price Books, a wonderful source for local cookbooks. Ingredients:
2 (10 ounce) cans white shoepeg corn |
1 teaspoon dry mustard |
1 1/2 cups celery, finely chopped |
1 small onion, chopped fine |
1 green pepper, chopped fine |
1 teaspoon salt |
1 (3 ounce) jar pimientos |
1 tablespoon sugar |
Directions:
1. Mix the above and marinate in 1/8 cup wine vinegar and 1/2 cup vegetable oil.
2. Chill thoroughly. Better if made the day or two days ahead of time.
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