submitted by Cygnet
COOL CARROTS MIX
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2 lb Carrots, sliced, cooked, drained (about 4 cups)
2 small Green peppers, cut in slivers
2 small Onions, sliced, separated in rings
1 can Tomato soup (10 oz)
1/2 cup Vinegar
1/2 cup Vegetable oil
1 cup Granulated sugar
1/2 tsp Dry mustard
1/2 tsp Salt
1 tsp Worcestershire sauce
pinch Ground Pepper
In a 2-quart container with a tight-fitting lid, layer cooked carrots, green pepper slivers and onion rings; set aside. In a small saucepan, combine tomato soup, vinegar, oil, sugar, dry mustard, salt, Worcestershire sauce and pepper. Bring to a boil over medium heat, stirring occasionally. Pour tomato mixture over layered vegetables. Attach lid. Label container with date and contents. Store in refrigerator. Serve cold. Use within 2 weeks. Makes about 6 cups.
NEAPOLITAN PORK CHOPS
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2 Tbsp Olive or Salad Oil
1 Garlic Clove
4 Pork Chops, 1/2 " thick
3/4 tsp Salt
1/4 tsp Pepper
3 Tbsp Canned Tomato Paste
3 Tbsp White wine or Water
1 Green Pepper, chopped
1/2 lb Sliced Mushrooms
1 Onion, chopped
Brown garlic and onion and green pepper in oil; brown chops; season.
Add tomato paste and liquid; cook covered for 45 minutes.
MICROWAVE
ORIENTAL CHICKEN & CASHEWS
3 Tbsp Oil
Garlic, to taste
2 Tbsp Soya sauce
2 Boneless, skinned chicken breasts, thinly sliced
1 Tbsp Cooking sherry or water
1 Tbsp Cornstarch
1/4 tsp dried ginger
1 med Green Pepper, chunks
1/2 cup Cashews
In microwave, heat oil in casserole at High, for 2 or 3 minutes. Meanwhile, combine chicken, garlic, soya sauce, sherry, cornstarch and ginger. Add to casserole and cook at High for 4 or 5 minutes; stir twice. Add green peppers and cashews. Cook covered at High for 3-5 minutes; stir once.
Let stand 3 minutes.
