FLUFFY APPLE SALAD 1 dozen apples, peeled and diced 1/2c. raisins 1 c. marshmallows 1/2 c. nuts 2c. whipped topping Combine all ingredients in order listed. Makes a great salad or dessert.
COPPER PENNIES 3 lbs. carrots,sliced 1/8 inch thick ( 9 Cups) 2 green peppers, cut into thin strips 1 large onion, sliced thin 1 10 3/4 oz. can condensed tomato soup, undiluted 1 cup sugar 1/2 c. cider vinegar 1/2c. vegetable oil 1t. prepared mustard 1t. worcestershire sauce Cook carrots in boiling salted water until just tender. Drain. Mix carrots, green peppers, and onion in a large bowl. In a 1 1/2 qt saucepan bring remaining ingredients to a boil over moderate heat, stirring or whisking occasionally. Pour hot dressing over vegetables and toss to mix. Cover and refrigerate at least 24 hours before serving. Salad keeps several days. Makes about 10 cups. Per 1/2 cup: 133 calories--1 gram protein--6 grams fat--20 grams carbohydrate
CRANBERRY SALAD 1 c. sugar 2 c. cranberries 1 6 oz. package strawberry gelatin 2 Tbsp. lemon juice 1 Tbsp. Brandy (opt.) 1 3 oz. package cream cheese, cubed 1/2 c. chopped nuts 1 c. chopped celery 1 c. chopped apples Combine 1 cup water, sugar and cranberries in saucepan; bring just to a boil. Remove from heat; cover and let cool for about 5 minutes. Combine 1 cup boiling water and gelatin; stir until dissolved. Add 1 cup cold water, cranberry mixture and lemon juice; chill until partially congealed. Fold in remaining ingredients; chill until firm.
Last revised August 5, 1996.
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Duane Bristow (firstname.lastname@example.org)
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