Meal on a typewritten page
This is a typewritten page with some handwritten corrections in black ink.
Copper Carrots
Anna Wight
2 3 fresh carrots sliced thin
1 onion and 1 bell pepper
1 can tomato soup
1/2 C oil
2 t. prepared mustard
3/4 C apple vinegar
1 C sugar
1-1/2T. Worcestershire sauce
Salt and pepper to taste
Cook carrots until almost tender. Cut onion and pepper in thin small slices and do not cook. Place all three layers in bowl. Make sauce by mixing ingredients together and bring to a boil 2-3 min. Pour sauce over carrots and let stand over night.
Chicken and Dressing Casserole
Blanche Noorda
4 C Pepperidge Farm dressing mix
1 C melted marg.
4 large cooked, skinned and boned chicken breasts
2 cans cream of celery soup
1 C milk
1 T. dry onion flakes
1/2 jar pimiento diced 4 oz size
1 – 10 oz. size petite peas
Melt marg. and add to dressing and mix. Add milk and onion to soup, mix well and then add pimiento, peas and bite size pieces of chicken breast. Put 2 Cups dressing on bottom of 9×13 pan, pour chicken mixture over that and put remainder of dressing on top. Bake 350 for 45 min.
Serves 8-10
Frozen Lemon Dessert
Phyllis Thon
1 pkg graham crackers crushed
1/2 C marg. melted
1/4 C sugar
Press into a lightly sprayed 9×13 pan. With mixer mix 1/2 gal soft vanilla ice cream and 1 6 oz. can pink lemonade and 1/8 teas. red food coloring. Pour over crust and freeze.
Tags: Misc.
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