Copper Pennies
2 Ibs. carrots peeled, sliced and cooked until tender
1 medium bell pepper, diced
2 medium onions, peeled, sliced, and broken apart in rings
1 can tomato soup
3/4 cup sugar
1/2 cup salad oil
3/4 cup vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Layer cooked carrots, bell peppers, and onions in large dish.
Sprinkle each layer with salt and pepper. Mix remaining ingredients
together and pour over carrots, pepper, and onions. Cover
tightly and place in refrigerator. Let stand at least 12 hours before
serving. Drain part of the dressing from vegetables and serve
either as a vegetable or as a salad on lettuce.
Mary Katherine Reavis
Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp, salt
1/3 stick margarine (melted or softened)
1/2 cup milk (plain or evaporated)
1 tsp, butter flavoring
1 tsp. pure sherry flavoring
2 eggs
Topping
1 cup brown sugar
1/3 cup flour
1/3 stick margarine
1 cup chopped pecans
Mix casserole ingredients and pour into grea sed baking dish. Mix
topping ingredients together and sprinkle over top. Bake at 350
degrees for 35 minutes.
Sherry Eaton