Each time, I find a new recipe to love! Last week, at the end of our recent Bible study, we had our regular covered dish lunch. I have a new recipe to share with you.
Oh, what Bible study, you ask? :) We studied Gideon: Your weakness. God's STRENGTH. From Priscilla Shirer (BTW, Priscilla is INCREDIBLE. What a gifted study leader and speaker!)
Okay, back to food. First, look at this yummy idea to add sliced olives to deviled eggs. YUM.
And then look at how pretty this cake is!
And now, the main thing I wanted to share… This recipe is from Mace, my friend who has the beautiful garden I showed you in a recent post. As soon as we finished eating, I went around to discover who had made my favorite dishes and typed their recipes into my phone's Notes app! :) I have another salad recipe to share on a future blog post that includes Fritos Corn Chips. Yep, in a salad. :)
Mace's Carrot Salad
2 lbs carrots, sliced
1 green pepper, chopped or cut in strips
1 medium sweet onion, chopped
Boil carrots 10 minutes
1 can tomato soup
1 tsp Worcestershire sauce
1 tsp yellow mustard
1 cup sugar or Splenda mix
Salt and pepper
1/2 cup oil
3/4 cup vinegar
Toss with carrots and marinate overnight.
The results are a beautiful, colorful salad. And SO tasty! Mace made it with the Splenda baking mix (Splenda mixed with real sugar) and it was delicious.