Page 8 - jrwomensclub1980scookbook

PIZZA SALAD BOWL (Continued)

Pour on dressing and toss lightly. Makes 6 or 7 generous
servings.

Pizza Salad Dressing: Prepare 1 envelope Good Seasons Italian
or Garlic Salad Dressing Mix as directed, substituting tomato
sauce for water.
CARROTS L YONNAISE Marilyn F. Smith

1 lb. carrots 3 med . onions, sliced
1 chicken bouillon cube 1 Tbsp. all-purpose flour
dissolved in 1/2 c. boiling 1/ 4 tsp. salt
water · Dash pepper
1/4 c. butter or margarine 3/4 c . water
Pare carr ots and cut in julienne strips . Cook carrots in bouillon,
covered, 10 minutes. Melt butter; add onions and cook, covered
15 minutes, stirring occasionally. Stir in next four ingredients;
bring to boiling. Add carrots and stock; simmer, uncovered,
10 minutes. Add pinch of sugar. Serves 6.
MARINA TED TOMA TOES Sylvia Hanson

3 or 4 large tomatoes, 2 Tbsp. parsley
very firm Salt and pepper
1 large sliced or diced onion 3/4 c. vinegar
3/4 c. oil

Slice tomatoes and onions. Add salt, pepper and parsley, oil
and vinegar. Let stand for a few hours in refrigerator before
serving. I use dry parsley flakes.

SCALLOPED POTATOES Penny Williams
1 can (10 1/2 oz.) condensed Dash pepper
cream of mushroom soup 4 c. sliced potatoes
1/2 to 3/4 c. milk 1 sliced onion
Dash paprika

Blend soup, milk and pepper. Alternate layers of potatoes,
onion and sauce in 1 11/2 qt. casserole. Dot top with butter.
Cover; bake 3 75 degrees 1 1/2 hours. Uncover; bake 15 minutes
or more. Serves 4.

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-4- Newhall, Calif.