Homestead Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Mixed vegetables, frozen
17 ounce: Red kidney beans, drained
1 cup: Celery, diced
1/2 cup: Onion, diced
1/2 cup: Green pepper, chopped
3/4 cup: Sugar,
1 tbsp: Flour, all-purpose
1 tbsp: Mustard, prepared
1/2 cup: Vinegar,
Directions:
Cook vegetables according to package directions; drain. Set aside to
cool. Rince kidney beans and drain well. Combine celery, onion,
pepper, mixed vegetables, and kidney beans.
Combine sugar, flour, mustard, and vinegar. Cook over medium heat,
stirring constanly, until clear and thick. Let cool; then stir into
the vegetable mixture.
Refrigerate for 24 hours, stirring occasionally.
SOURCE: Southern Living Magazine, June 1974. Typed for you by Nancy
Coleman.
Source from luhu.jp
cool. Rince kidney beans and drain well. Combine celery, onion,
pepper, mixed vegetables, and kidney beans.
Combine sugar, flour, mustard, and vinegar. Cook over medium heat,
stirring constanly, until clear and thick. Let cool; then stir into
the vegetable mixture.
Refrigerate for 24 hours, stirring occasionally.
SOURCE: Southern Living Magazine, June 1974. Typed for you by Nancy
Coleman.
Source from luhu.jp