1 can shoepeg corn 1 lg. can Le'seur small peas 1 can French style green beans (plain or seasoned) 1/3 - 1/2 cup chopped celery 1/2 cup white vinegar 1/2 cup sugar 1/4 cup crisco oil 1/4 teasp. salt 1 teasp. pepper

Mix vingear, oil, sugar, salt, pepper in sauce pan - bring to boil - then remove from heat and let sit until cool. Drain all cans of vegetables - pour in bowl with chopped celery - then pour cooled above liquid over veg - stir to mix - store covered in refrig. This tastes best when fixed and served the same day.