Salads & Dressings
Copper Pennies Salad Serves 12
2 pounds carrots, cleaned, sliced, and cooked until tender 1 can tomato soup 1 cup sugar ½ cup oil ½ cup cider vinegar 2 teaspoons prepared mustard 2 teaspoons Worcestershire sauce 1 teaspoon pepper 2 medium onions, diced 1 bell pepper, diced
Cook carrots. While they cook, mix all other ingredients together. Add carrots to mixture. Mix well, cover, and marinate for at least 24 hours. Longer is better. Copper pennies are a colorful addition to the table and store well in refrigerator. Marge McCartney
Cranberry Congealed Salad Serves 6 1 small box raspberry Jell-O 1 cup hot water ½ cup chopped celery ½ cup chopped walnuts 1 tub cranberry/orange relish (in canned fruit section)
Dissolve Jell-O in hot water. Add rest of ingredients. Mold. Perfect for the holiday meal. Easy to make in advance. Pepi Nelson
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