Carrot Salad

By
Patsy Cowart
-
0
1293

carrot

The above carrot salad is served with beer baked chicken and green snap beans. A wonderful combination.

Ingredients

2.5 Cups Finely Chopped Baby Carrots

1/3 Cup Raisins

¼ Cup Chopped Walnuts

¼ Cup Mayonnaise

4 Packets Truvia or 8 Teaspoons Sugar

1 Cup Pineapple Tidbits (Drained)

Chill and serve. Enjoy, Miss Patsy’s Kitchen

Previous articleDon’t Re-Sod Your Sick Lawn
Next articleMay Horticulture Tasks – 2015
Patsy Cowart
https://jungletaming.com/?p=773
“Miss Patsy,” is the eldest of four children, all born in a country house built before 1900. She was taught to cook at an early age by her mother, Miss Mildred Ross.  It was and still is a sign of respect in certain pockets of Kershaw county to refer to locals by their name with Miss or Mr. preceding the first name. Simple home cooking was the rule of the day, and nothing was thrown away.  A cook book was hardly followed and recipes were shared using terms like “use a pinch of this, pinch of that,” and “add to taste.”  Miss Patsy is pretty darn good cook—so Professor Ron married her 41 years ago. PLEASE NOTE: Opinions expressed do not necessarily represent Jungle Taming's opinions.

RELATED ARTICLESMORE FROM AUTHOR