Mix vegetables together.
Make marinade of sugar, vinegar, salt and oil; pour over vegetables.
Refrigerate for 3 or 4 hours. Keeps 2 weeks refrigerated.
Tastes best if made 2 or 3 days before serving.
Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.
Combine all vegetables. Pour sauce over mixture and refrigerate for 24 hours before serving.
Bring vinegar, sugar and oil to a boil and pour over corn, green beans, English peas, pimento and onion; toss lightly. Marinate in refrigerator, then serve cold or reheat and serve warm.
Drain beans.
Mix in large bowl with chopped onion, pimento and green pepper.
Mix oil, sugar and vinegar.
Add to beans with thawed peas and pepper.
Marinate at least 8 hours.
Great to double for picnic or dinner.
Combine all ingredients.
Salt and pepper to taste.
Cover and chill for several hours.
Excellent served with meat, poultry or fish.
Combine all ingredients; salt and pepper to taste.
Cover and chill for several hours.
Heat flour, margarine and whipping cream until thick. Pour over Shoepeg corn and bake at 350\u00b0 for 30 minutes.
Combine Shoepeg corn with flour, whipping cream, salt and pepper.
Mix all together real good.
Put the butter on the top of it.
Preheat oven to 350\u00b0.
Bake for 45 minutes to 1 hour or until golden brown on top.
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
efrigerator and allow to marinate for minimum of 30 minutes (overnight
Marinate the first four ingredients for a minimum of four hours.
After marinating, drain off Italian dressing and add mayonnaise.
The mayonnaise should be just enough to coat the salad.
Chill.
Add the cheese and bacon just prior to serving. This recipe can be used as a salad or a dip with frito corn chips.
In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
In a seperage jar or bowl, mix together dressing ingredients.
Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
Serve cold with a slotted spoon.
Pour dressing.
ubes. Marinate in the refrigerator for 1 hour, turning bag occasionally
Bring sugar, cider vinegar and oil to boil over medium heat. Cook for 5 minutes, stirring often, then cool for 30 minutes and set aside. Finely chop green pepper, onion and celery. Add pimento, drained peas, green beans and Shoepeg corn. Add salt and pepper.
Pour cooled ingredients over vegetable mixture. Mix well. Chill 8 hours before serving.
igh heat). Grill corn and bell pepper until corn is tender and
Slice green onions.
Discard green part and use white sliced part only.
Combine with all other ingredients.
Chill several hours or overnight.
usks and silks from the corn.
Rub the canola oil
he canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced
Mix all ingredients. Store in refrigerator.
Keeps well for several days.