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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Anita’s Veggie Salad Mix in storage type bowl: 1 can shoe peg corn 1 can baby peas 1 can French cut green beans 1 cup celery diced 1 cup onion diced Pimento Bring to boil: ½ cup sugar ½ cup wine vinegar Splash of balsalmic vinegar ½ cup olive oil 1 tsp salt coarse ground pepper to taste Instructions: Cool liquids, pour over veggies, refrigerate for at least 24 hours, Will last up to 2 weeks in refrigerator. Serve with any variety of meats or sandwiches. Notes: This is a great salad for anytime of the year but especially summer. It was brought to Walnut Grove by our guests Anita and Dick and Carl and Pam! You are sure to love it! |
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