Saturday, January 28, 2012
Pennsylvania Dutch Salad by Helen Kramer
Drain #2 can of small peas and add one 2 oz. bottle of green stuffed olives, sliced. Make dressing of 1/2 cup water and 1/4 cup vinegar. Bring to boil - add 1 tbsp flour mixed with 1 egg. Cook until thickened. Pour over peas and olives, 1/2 cup whole kernel corn and some red chopped pepper.