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, Worc...