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April 08, 1994 - Image 116

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-04-08

Disclaimer: Computer generated plain text may have errors. Read more about this.

••



VEGETARIAN page 110

turn to oven and bake 25 min-
utes. Cut into squares and
serve. Serves 4 to 6.

MARINATED CORN AND
BEAN SALAD

1 each small red and green
pepper, diced
2 I3 c. red wine vinegar
'/3 c. vegetable oil
1 /3 c. light corn syrup
1 t. salt
1 can (17 oz.) whole kernel
corn, drained
1 lb. wax beans, cooked,
drained (2 cups)
1 lb. green beans, cooked,
drained (2 cups)
1 small onion sliced thin
In a large bowl mix togeth-
er the first 5 ingredients. Add
the remaining ingredients. Toss
to coat. Cover and chill several
hours or overnight. If desired,
drain before serving. Makes 6
cups.

L HOUSE.

IITE A :T DROP.

OSH,



KITCHEN SINK SALAD

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5 small red potatoes,
cooked and diced
1 /2 lb. string beans, cooked
and cut up
2 medium onions, thinly
sliced
1 can sliced water
chestnuts
1 small can chopped black
olives
1 can artichoke hearts
tomato wedges
hard cooked tomato
wedges
2 to 3 types salad greens
approx. 4 cups
2 c. bottled Italian
dressing
Marinate potatoes, beans
and onions in salad dressing.
Cover and refrigerate several
hours or over night. Drain veg-
etables and save dressing. Just
before serving add the water
chestnuts, olives and artichoke
hearts to the marinated veg-
etables. Arrange vegetables on
top of greens and garnish with
tomato and egg wedges. Toss
lightly before serving and pass
the reserved dressing. This is
great with garlic bread. You can
add marinated mushrooms,
cauliflower and green olives. 4
servings.

Eileen Goltz ©1994

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