Friday 27th of May 2011 08:29 AM
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
Memorial Day weekend just isn't the same as it was back when I was a kid. We still do the annual cemetery tour with my parents, putting flowers on loved ones' graves. We also try to meet Randy's sister and family to decorate graves for their family.
2 cans French-cut green beans, drained
But back when I was grade school age, we sometimes had a picnic in Lemon Park in Pratt with Grandma and Grandpa Leonard and often with my Great Aunt Helen and Great Uncle Mike Stauth before we'd make the cemetery rounds.
As a kid, I didn't think about the preparation that went into toting a meal to the picnic shelter. I just looked forward to playing on the playground equipment and the novelty of eating a meal outdoors.
These days, we usually eat at a restaurant. And, as the chief cook around here, that's fine with me.
But if your holiday gatherings include a picnic meal, here's a recipe to try. My sister Lisa brought it to our Easter dinner, and I've made it once since then. Since it doesn't have a mayonnaise-based dressing, there aren't as many potential food safety issues with choosing this salad for an outdoor meal.
So whether you're having a picnic at a park or are heating up the grill at home, this recipe would add a tasty side dish to your celebration ... or just an everyday meal.
And don't let Memorial Day be simply about a three-day weekend or a time to party. Remember your loved ones. And remember the military men and women who sacrificed to provide protection for you and me.
Marinated Vegetable Salad
1 can LeSeuer peas, drained
1 can shoepeg corn, drained
1 cup celery, chopped
1 small onion, chopped (I used green onion instead)
1 green pepper, chopped (I used a combination of tri-color peppers)
1 small jar pimento
1 tsp. salt
3/4 cup sugar
1/2 cup vinegar
1/2 cup oil
Combine all vegetables and set aside. Bring salt, sugar and vinegar to a boil. Add oil. Pour over vegetables and marinate about 18 hours before serving.
Enjoy your weekend!