Some of our favorite recipes. We hope that you enjoy them as well !!
Vegetable Bean Dip
Shared from Jayme Makowski This is a recipe that I've done for years and may not be new to all of you. But, is a great dish to take to a picnic, or better yet, camping !!
1 can black eyed peas 1 can black beans 1 can pinto beans 1 can shoepeg corn 1 small jar diced pimento Drain and rinse above ingredients.
1 cup chopped celery 1 medium onion chopped 1 cup green pepper chopped (I do not add this)
Combine all above ingredients. Bring the following to a boil and pour over your bean and vegetable mixture.
1 tsp. salt 1 Tbsp. water 1/2 cup oil 1/2 tsp. black pepper 3/4 cup cider vinegar 1 cup sugar (I use about 3/4 cup to cut down a bit on the carbs).
Refrigerate (overnight is best) and drain before serving. Serve as a relish or on Frito corn chips.
Spinach Pasta Salad
Shared from LynnDee Davis Makes a very large salad. Serves approx. 20.
4 cups cooked, cut up chicken (Can be marinated in teriyaki sauce) 16 oz. box bowtie pasta (Can be cooked in chicken broth) 15 oz or 1 1/2 bags of fresh spinach 6 oz. Craisins 3- 11 oz. cans mandarin oranges 2- 8 oz. cans water chestnuts 1/2 cup fresh parsley, chopped 1 bunch green onions, chopped 6 oz. honey roasted peanuts
Dressing: Blend the following ingredients and pour over above mixture just prior to serving. 1 cup vegetable oil 2/3 cup Kikkoman's teriyaki sauce 2/3 cup white wine vinegar 6 Tblsp. sugar 1/2 tsp. salt 1/2 tsp. pepper
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