Use your browser's "print" button to print out this recipe.

----------------------------------------- Side 1 Cut Out Below -------------------------------------
Marinated Peas & Beans   Jane's recipe altered, fromSyd's Kitchen

1 can shoepeg corn
1 can French cut green beans
1 can Le Sueur (tiny) green peas
1 can mushroom pieces, if desired
1 mild onion minced
1 c. chopped celery
choppped green pepper, if desired
1 c. sugar
1 c. vinegar
2 tbsp olive oil


Drain veggies in large bowl. Combine sugar and vinegar (you can substitute Splenda) in saucepan, bring to a boil, stirring. Remove from heat, add oil and when cooled, pour over veggies to marinate. Makes about two quarts.