Marlinton UMC Tasting Tea Beef Paprika Peggy Brill Put a little oil in a large skillet. Sauté a large chopped onion and one pound of beef cubes cut into ½ inch portions, until onions are soft and beef is no longer pink. Add: 1 Tbsp. brown sugar 1 Tbsp. lemon juice 1 Tbsp. Worcestershire sauce ½ tsp. garlic powder 1 tsp. salt ½ tsp. papper ½ tsp. paprika 1 cup catsup 2 cups water 2 tsp. Dijon mustard. Mix thoroughly and simmer for two hours. Serve over rice. Frozen Strawberry Salad Barbara Shaw Cream together: 8 oz. pkg. cream cheese 1 ¾ cups sugar Add: 2 to 3 bananas, sliced or diced 20 oz. can crushed pineapple (drained) 10 oz. pkg. frozen strawberries 2 cups miniature marshmallows 1 cup chopped nuts ¾ of a large container of Cool Whip (13.5 oz.) Mix and freeze in an 11x15 pan or dish Remove from freezer and leave at room temperature for 5 to 10 minutes, for easier cutting. Will keep for several weeks in the freezer.
