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...