Side Dishes

Copper Carrot Supreme

2 lbs. carrots, sliced
1 med. onion, thinly sliced
1/2 c. salad oil
3/4 c. White House White Distilled Vinegar
1 tsp. Worcestershire sauce
1 sm. green pepper, sliced into rings
1 can tomato soup
1 c. sugar
1 tsp. prepared mustard
Salt and pepper to taste

Boil carrots in salted water until fork tender.  Cool.  Alternate layers of carrots, pepper rings and onion slices in a dish.  Combine remaining ingredients; beat until well blended.  Pour mixture over vegetables and refrigerate until needed.

Note:  This keeps well in refrigerator.  12-15 servings.

Marinated String Beans
 

Liquor from beans
Dash of salt and pepper
1 c. White House Apple Cider Vinegar
1 med. onion, sliced
2 T. sugar
1/2 c. cooking oil
1 can French-style or cut green beans, drained

Combine bean liquor, sugar, salt, pepper, oil and vinegar; heat.  Separate onion into rings; combine with beans in bowl.  Pour heated mixture over onion and beans.  Cover and chill thoroughly.  6 to 8 servings.