Recipes

Copper Pennies - Paula

 

 

2 lb carrots

1 green pepper

1 medium onion

1 or 2 (8 oz) can tomato sauce

1/2 cup salad oil

1 cup sugar (can use less)

3/4 cup vinegar

1 tsp. mustard

1 tsp. Worcestershire sauce

 

Slice and boil carrots in salted water about 5 minutes until just tender. When cool, alternate layers of carrots, green pepper rings and onion slices (thinly sliced).

 

Make marinade of remaining ingredients heating well until completely blended.

 

Pour mixture over vegetables and refrigerate.

 

Can be prepared several days before using. Keeps in refrigerator for a good length of time.

Strawberry & Nut Spinach Salad - Paula

 

 

baby spinach (1-2 lbs)

1 lb sliced strawberries

1 cup pecans or walnuts

 

Dressing Ingredients:

 

1 cup light vegetable oil

1/4 cup finely chopped red onion

1/3 cup balsamic vinegar

1/4 tsp. salt (I did not add salt)

1/2 cup sugar (can use less)

1 tsp. dry mustard

 

Combine dressing ingredients and coat the berries and nuts. Let stand for about 1/2 hour.

 

Add to baby spinach and toss. Serve immediately.