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What’s Cookin’?

June 7, 2017
in What's Cookin'? with Louise Barnisky
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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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  • News Sections
    • Local
    • Sports
    • A&E
  • Obituaries
  • Community
  • Magistrate News
    • Circuit Court News
  • Compass
  • Spiritual
    • Parabola
    • Transcendental Meditation
    • Diocese of Wheeling-Charleston
    • Southern Baptist
  • Pocahontas County Veterans
  • etimes
  • Classifieds
  • Login
  • FAQ