Sand Tart Cookies: Submitted by Elizabeth McGee
INGREDIENTS
2 sticks butter
1 t. vanilla
2 1⁄2 c. flour, sifted
1 T. sugar
1 c. chopped pecans 5 T. powdered sugar
DIRECTIONS
In a large bowl, cream butter; add vanilla; stir in sifted flour. Add sugar and pecans. After mixing all ingredients together, form into long rolls. Wrap in plastic and refrigerate for 30 minutes. Slice into cookies and place on cookie sheet. Bake for about 10 to 15 minutes at 300°. Roll into powdered sugar and let cool, or sprinkle powdered sugar on top of cookies.
Horse Show Hot Browns: Submitted by Bobby Rawls
INGREDIENTS
6 English Muffins, slightly toasted leftover chicken or turkey
6 slices ripe tomatoes
12 slices bacon, cooked near crisp 1⁄2 c. butter
1 t. salt
3 c. grated sharp cheese 1⁄2 c. AP flour
4 c. milk
Cheese Sauce: 1⁄2 c. butter
1⁄2 c. AP flour
1 t. salt
4 c. milk
3 c. grated sharp cheese
DIRECTIONS
To assemble the first portion, put 1 slice of tomato on each muffin, then the turkey slices, criss-cross 2 bacon slices over each. To make the cheese sauce: Melt the butter over medium heat, stir in flour and salt. Slowly add the milk, stir well and when almost thickened, blend in the cheese. To finish: Pour the cheese sauce over the sandwiches, put under the broiler until lightly browned.
Marinated Carrots: Submitted by Ruby Morrison
INGREDIENTS
5 c. carrots
1 med. sweet onion
1 sm. green pepper
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 t. prepared mustard
1 t. Worcestershire sauce 1 t. salt
1 t. pepper
DIRECTIONS
In a saucepan, cook carrots in water. Drain, and cool. Cut onion and pepper in round slices and mix with carrots. In a small bowl, mix tomato soup, oil, sugar, vinegar, mustard, Worcestershire,
salt and pepper. Pour over carrots, onion, and pepper. Pour over carrots and marinate for 12 hours or more. Drain to serve. Can keep for 2 weeks if refrigerated. Serves 8-10.
