CORN AND PEA SALAD Nancy Thomas Lancaster County 2 cans shoepeg corn 2 cans Le Sueur petite peas 2 jars diced pimento 1 lg. onion, diced 3 pieces celery, diced Dressing ½ c. oil ¾ c. vinegar 1 c. sugar 1 tsp. salt ½ tsp. pepper Heat to dissolve sugar. Cool. Pour over vegetables that have been combined. Let marinate in refrigerator overnight or longer. Pour off excess marinade before serving. SHRIMP AND CRAB DIP Barbara Watson Booth Richmond 1 lb. shrimp, uncooked 1 can beer Dash of salt 2 bay leaves Red pepper 1 lemon 1 large pkg. cream cheese Bunch green onions 1 rounded Tbs. mayonnaise ½ to l lb. crabmeat 1½ tsp. Worcestershire sauce Dash of Tabasco sauce Boil shrimp in beer; add a little water, salt, bay leaves and red pepper, and cook until done. Peel, cool and squeeze lemon juice over shrimp. Cut into small pieces. Cut up cream cheese; add green onions plus some of the stems cut finely. Mix all together with shrimp, mayonnaise, crabmeat, Worceste...