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A Bloggy Progressive Dinner~Salads & Side Dishes

It's time for the third course of our Bloggy Progressive Dinner. It's been pretty delish so far! I'm getting lots of great ideas. Today Toni at The Happy Housewife is hosting *Salads & Sides*.


Today I'm sharing a couple of recipes that are our family faves. We just enjoyed these last weekend for Thanksgiving. I hope you will enjoy them, too.






Copper Pennies
aka. Marinated Carrots
(from my Grandma)
2 lbs. carrots, peeled & sliced
1 medium onion, chopped finely
1 green bell pepper, chopped finely
1/2 cup canola oil
1 cup sugar
3/4 cup white or cider vinegar
1 Tbls. prepared mustard
1 Tbls.Worcestershire sauce
1 can tomato soup
Salt & Pepper, to taste
*****
Cook the carrots in salted water until just tender~not mushy. Drain the carrots, let them cool. Then add all of the other ingredients to the carrots, mixing well. Place carrots with marinade in a glass dish overnight in the refrigerator before serving. Serve with a slotted spoon.



Corn Casserole
3 cans whole kernel corn, drained
1 (8 oz.) pkg. cream cheese, softened
1 stick butter
4 Tbls. flour
2 Tbls. sugar
3/4 cup milk
Jalapeno peppers, chopped finely (optional)
*****
Place the cream cheese and butter in a microwave-safe dish and melt them in the microwave. Stir them together well, then add the flour, sugar and milk, mixing well. Next, add the corn and the jalapenos, if so desired. I must say it's the best with the jalapenos, but you could add a small can of green chilies if you wanted it milder. Bake at 350F for 30 minutes.



Some other great *Salads & Sides* ideas are Macaroni & Cheese, Mandarin Orange Salad, and Sesame Almond Salad.

Comments

Looks fantastic, and I'm just noticing the huge list of recipes you have on your sidebar. I'll have to check these out!
Both of these sound delicious! I never would have thought to put corn and cream cheese together. I'm definitely intrigued!
Anonymous said…
now I stay tuned!

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