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1 can green beans
1 can green peas
1 can sliced water chestnuts
1 can bean sprouts
1 can corn
1 can mushrooms
2 sliced carrots
2 stalks celery
1/2 onion, sliced or diced
green pepper

1 1/2 c. sugar
1/2 c. water
1/2 c. cider vinegar
1 c. oil
2 tsp. salt
1 tsp. pepper
3/4 tsp. celery seed

Drain and discard juice from vegetables. Boil together
ingredients for sauce and pour over vegetables. Cover and
refrigerate. Make at least a day ahead. Keeps a long time.

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