Calico Vegetable Salad -- Quad-Cities Online Recipe Book
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Calico Vegetable Salad

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Ingredients

4 cans (14.5-15.5 ounces each) vegetables such as corn, carrots, green beans, yellow beans, peas, kidney beans, red beans and lima beans (aim for a mix of colors and textures), drained and rinsed
1/3 cup green pepper, diced
1/3 cup onion, diced
3/4 cup sugar
1/4 cup salad oil
2/3 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Rinse and drain 4 cans of vegetables. Put into a 1-1/2 quart bowl with a tight cover and mix with green pepper and onion. In a 1-quart saucepan, mix sugar, salad oil, vinegar, salt and pepper. Bring to a boil until sugar dissolves. Pour over vegetables and refrigerate for 1 or 2 days, stirring occasionally, before serving. This will keep at least 3 weeks, because the vegetables are pickled. For a very colorful salad or for a large group, mix 1 can of each of the 8 vegetables and double the cooked dressing.

Gloria Kundert, Moline



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  Today is Monday, July 28, the 209th day of 2014. There are 156 days left in the year.

1864 -- 150 years ago: Port Byron passengers and mails will be transported by the Sterling and Rock Island railroad.
1889 -- 125 years ago: The congregation of the First Methodist church worshiped in Harper's theater, where construction work is being done at the church site.
1914 -- 100 years ago: Three-eye baseball for Moline was assured the Danville Franchise will be transferred to the Plow city.
1939 -- 75 years ago: Roseville Methodist Church is observing its 100th anniversary.
1964 -- 50 years ago: The last remaining unfinished portion of Interstate 80 between the Quad-Cities and Joliet will be opened to traffic by Aug 12.
1989 -- 25 years ago: Of all the highlights of the last 12 years, this is the greatest of all, said Dennis Hitchcock, producer director of Circa '21 Dinner Playhouse, as he torched the mortgage, clearing a $220,000 loan financing the downtown Rock Island theater's beginnings in 1977.




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