Recipe - Cold Vegetable Salad

1 cn (16oz) green beans
1 cn (16oz) green peas
1 Onion; cut or sliced up
1 Green pepper; chopped
1 cn (7oz) water chestnuts
1 cn (11oz) bean sprouts
1 cn (6oz) whole mushrooms
1 cn (12oz) shoe peg corn
1 Jar (4oz) pimiento
1 cup Chopped celery
1 Head cauliflower; separated
into florets
3 Carrots; cut or sliced up
2 One half cup White vinegar
1 One half cup Sugar
1 cup Oil

Combine beans, peas, onion, pepper, water chestnuts, bean sprouts,
mushrooms, corn, pimiento, celery, cauliflower and carrots. Combine sugar,
vinegar and oil. Season to taste with salt and pepper. Heat until sugar
melts. Cool. Pour over vegetables and chill at least 8 hours. Serves 10.

MRS GENE CRAWLEY (ALLISON)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.