CORN AND PEA SALAD Pattie Miller “A dish we use every time we have a large gathering for a special meeting.” 1 (16-oz.) can shoepeg corn 1 (16-oz.) can French style string beans 1 (16-oz.) can peas 4 oz. pimiento 1 med. green pepper 1 lg. onion 1 c. celery Drain all canned vegetables. Chop the pepper, onion and celery. Mix the following together and heat until sugar melts, then let cool down. Pour over vegetables. 1 c. sugar 2/3 c. vinegar ½ c. oil DUCK JERKY Chandler Burris, Stephen Rilee’s Friend 2 duck bodies 1 c. teriyaki sauce 1 c. water 1 c. red wine 1/3 c. sugar ¼ c. salt ½ tsp. onion powder ½ tsp. pepper 1 Tbs. garlic powder 1 tsp. liquid hickory smoke sauce 2 Tbs. Tabasco sauce 1 tsp. Emeril’s Original Essence Seasoning Mix ingredients. Refrigerate overnight. Smoke 6-12 hours. VEGETABLE LASAGNA Donna Fary 2 Tbs. olive oil 1 lg. chopped onion 1 clove garlic, minced 1 tsp. Italian seasoning 2 pkg. frozen chopped broccoli 1 can ...