Pennsylvania Dutch Kidney Bean Salad+ Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
1/2 cup: White vinegar,
1/2 cup: Sugar,
1/2 tsp: Celery seed,
1/4 tsp: Salt,
2 tbsp: Cornstarch,
1/2 cup: Mayonnaise,
3 can: Kidney beans, 16-oz.
1 cup: Celery, diced
2: Eggs, hard boiled, chopped
Directions:
Combine white vinegar, sugar, celery seed, salt and cornstarch in
saucepan. Place on heat; bring to boil, stirring continuously until
smooth. Take off heat and let cool to room temperature. Add
mayonnaise. Carefully rinse and drain kidney beans (drain 5 minutes.)
Combine sauce, kidney beans, celery, and chopped eggs. Marinate
several hours before serving.
Makes 1 1/2 quarts.
Mary Riemerman
Submitted By MARY RIEMERMAN On 07-05-95
Source from luhu.jp
saucepan. Place on heat; bring to boil, stirring continuously until
smooth. Take off heat and let cool to room temperature. Add
mayonnaise. Carefully rinse and drain kidney beans (drain 5 minutes.)
Combine sauce, kidney beans, celery, and chopped eggs. Marinate
several hours before serving.
Makes 1 1/2 quarts.
Mary Riemerman
Submitted By MARY RIEMERMAN On 07-05-95
Source from luhu.jp