SALADS

Marinated Bean Salad

1 (14 ½ oz) can, each green beans, wax beans, lima beans, drained
1 onion, sliced & separated
3/4 c sugar or Splenda
2/3 c oil
½ c vinegar
dill weed, pepper,
Mix beans, onions. Cover w/remaining ingredients. Let sit for 24 hours.

Vegetable Relish Salad

Connie Hill/AirForums Rally
1 can french green beans, drained        1 can Le Sueur early peas, drained
1 can white shoe peg corn, drained      ½ c celery, diced
½ onion, chopped                                  1 small jar pimentos
1 red or yellow bell pepper, chopped
Mix all of above together & put dressing on top.
Dressing:
½ c vinegar, ½ c oil, ¾ c sugar or Splenda
Marinate at least 2 hours in fridge or overnight. Last for 1 week.

Fancy Carrots

1 small package baby carrots
½ c apple juice
2 T. apple jelly
1 T Dijon mustad
salt, pepper to taste

Cook carrots in covered pan until tender. Uncover pan & add jelly & apple juice, salt & pepper.Cook 2-3 more minutes, toss & serve.

Yum, Yum!