Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
Fill a large bowl with cold water and ice.
Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.
Dip tomato in boiling water; peel, remove seeds and chop. Remove seeds and chop green pepper 1/2 inch.
Peel, remove seeds and chop cucumber.
Chop green onion.
Mix beans, onion and green pepper together. Combine the other ingredients and boil.
Pour over vegetables. Chill.
Recipe can be halved.
Select 2 well shaped green peppers.
Cut stem end off.
Remove all seeds and stuff with pimiento cream spread.
Chill for 3 or 4 hours (better overnight).
Slice in 1/4 inch slices with sharp knife and place 3 slices on each of 6 individual beds of lettuce or chicory.
Make a cream cheese flower or rosette in center of salad. Add bit of pimiento to center of flower and bits of green pepper stuck in side for leaves.
Serve with mayonnaise.
Serves 6.
Mix peas, green beans, corn, celery, green pepper and onions until well mixed.
Stir salt, sugar, vinegar and salad oil together until sugar dissolves.
Pour over vegetables and chill overnight before serving.
Mix green beans, onion, green pepper and salad dressing; refrigerate.
Serve cold.
In large bowl, mix together green beans, peas, corn, celery, green pepper, onions and pimentos.
In saucepan, mix together sugar, oil, vinegar, salt, black pepper and water; cook over heat until mixture boils.
Cool completely before pouring over vegetable mixture.
Refrigerate overnight before serving.
Mix beans, peas, celery, green pepper, onion and pimientos. Add salt and pepper to taste.
Combine oil, water, sugar and vinegar.
Marinate vegetables overnight in oil and vinegar mixture.
Drain 1 hour before serving.
Sprinkle with paprika.
Fry the onion and green pepper in hot oil in large saucepan until they begin to become tender.
Add tomato and spinach or greens and water. Reduce heat and cover. Simmer until all is is tender, stirring occasionally.
Add spices and peanut butter.
Reduce heat to lowest possible and stir until sauce is smooth.
add the courgette and the green pepper. Stir and fry for five
In a large saucepan, combine green pepper, jalapeno peppers, sugar and vinegar.
Heat to boiling.
Boil 1 minute, stirring to prevent boiling over.
Remove from heat.
Stir in pectin, mixing well.
Let stand for 5 minutes.
Skim off white film which forms on top.
Mix in food coloring.
Strain if you prefer a clear jelly.
Pour into hot sterilized jars.
Top with sterilized 2 part lids and tighten bands.
(Do not double recipe.)
Drain and rinse kidney beans in colander with cold water; drain all beans.
Add the green pepper and onion.
Mix oil, vinegar, sugar, salt and pepper and pour over beans.
Let marinate overnight.
Keeps for days in refrigerate.
Mix celery, green pepper, salad oil, onion, sugar and vinegar. Drain beans; put in a bowl and pour first mixture over them. Chill overnight.
Toss together lettuce, onion, celery and cucumbers.
Next, layer in a 9 x 9 x 3-inch dish the lettuce mixture, thawed peas, mayonnaise, Cheddar cheese and Mozzarella cheese; sprinkle the Parmesan cheese over the whole salad.
Then place sliced green pepper rings on top.
In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
wo inches long.
Heat salad oil in skillet over medium
1. Preheat oven to 350 degrees.
2. In a large casserole dish, mix Simply Potatoes Diced Potatoes with Onion, green pepper and corn. Drizzle with oil and mix to vegetables to coat evenly. Sprinkle Morton Natures Seasons seasoning blend over top and mix to distribute evenly. Spread evenly over bottom of pan.
3. Place into oven and cook for 30-40 minutes, stirring occasionally so that all pieces get even browning. Serve with steak or other favorite meat.
Drain beans.
Mix chopped green pepper and onion together. Mix vinegar, oil, pepper, salt and sugar.
Heat to boiling.
Pour over beans.
Let cool overnight.
Keeps several days in refrigerator.
Chop the egg.
Mix together with onion, green pepper, salad dressing and imitation bacon bits.
Spread on reduced-calorie bread.
Add layer of lettuce and tomato.
Drain water off vegetables.
Then add pimiento, celery, onion and green pepper.
In a saucepan bring sugar, pepper, salt, vinegar and oil to a boil.
Pour over vegetables.
Refrigerate overnight.