Veggies

Copper Penny Carrots
2 lbs. carrots, cleaned and sliced thin
1 green pepper, thinly sliced
1 med. onion, thinly sliced
Salt and pepper as desired
Sauce:
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 (10 oz.) can tomato soup, undiluted
1 tsp. yellow mustard
1/2 c. vinegar
20 packets Equal
Cook carrots in covered pan in 1/2 inch of water, 8 minutes after boiling has started […]

Celery Salad
4 c. slivered celery, sliced diagonally
2 heads Boston lettuce
1 (12 oz.) yogurt
1 1/2 tbsp. lemon juice
1 1/2 tbsp. Dijon mustard
4 tbsp. finely chopped parsley
Salt and pepper
Cover and cook celery in very small amount of boiling water. Cook for 3 minutes. Drain and cool. Arrange on lettuce cups. Mix yogurt, lemon juice, mustard, and parsley. […]

Spanish String Beans
1 (9 oz.) pkg. frozen French style green beans
1/2 c. chicken bouillon
1 small jar pimento
1/4 tsp. onion flakes
2 tbsp. skim milk solids
Simmer pimentos, onion flakes and skim milk. Simmer in chicken bouillon for 10 minutes. Add frozen beans, cover and cook until beans are done. Do not over-cook beans.