• What's Cookin'? with Louise Barnisky

    • What’s Cookin’?

    June 7, 2017

    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.

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