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 11×15 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.