Marlinton UMC Tasting Tea\r\n\r\nBeef Paprika\r\nPeggy Brill\r\nPut a little oil in a large skillet. \r\nSaut\u00e9 a large chopped onion and one pound of beef cubes cut into \u00bd inch portions, until onions are soft and beef is no longer pink.\r\nAdd:\r\n1 Tbsp. brown sugar\r\n1 Tbsp. lemon juice\r\n1 Tbsp. Worcestershire sauce\r\n \u00bd tsp. garlic powder\r\n 1 tsp. salt\r\n\u00bd tsp. papper\r\n\u00bd tsp. paprika\r\n1 cup catsup\r\n2 cups water\r\n2 tsp. Dijon mustard.\r\nMix thoroughly and simmer for two hours.\r\nServe over rice.\r\n\r\nFrozen Strawberry Salad\r\nBarbara Shaw\r\nCream together:\r\n8 oz. pkg. cream cheese\r\n1 \u00be cups sugar\r\nAdd:\r\n2 to 3 bananas, sliced or diced\r\n20 oz. can crushed pineapple (drained)\r\n10 oz. pkg. frozen strawberries\r\n2 cups miniature marshmallows\r\n1 cup chopped nuts\r\n\u00be of a large container of Cool Whip (13.5 oz.)\r\nMix and freeze in an 11x15 pan or dish\r\nRemove from freezer and leave at room temperature for 5 to 10 minutes, for easier cutting. \r\nWill keep for several weeks in the freezer.