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Garden Vegetable Salad

1 head cauliflower 1 head broccoli 3 carrots, sliced 1 pint cherry tomatoes 1 bunch green onions 2 stalks celery, sliced diagonally 2 tins button mushrooms, drained

Cut cauliflower and broccoli into bite-sized pieces. Put vegetables into sealed container. Combine dressing ingredients in jar. Shake to mix well. Pour dressing over vegetables to cover. Marinate covered in refrigerator for 24 hours, turning frequently. Drain thoroughly before serving in glass bowl.

Dressing:

Cook together (stove or microwave) until thick:

• 1 cup cider vinegar
• 1 cup oil
• 1 tblsp. white sugar
• 1 tblsp. dill weed
• dash pepper
• 2 tsp. salt
• 1 tsp. garlic powder

Creole Steak

2-3 lbs. tenderized round steak 1 medium to large onion, sliced 1 qt. canned tomatoes 1/4 tsp. ground cloves or 5-6 whole cloves 1/4 tsp. garlic salt or to taste 1/4 tsp. sugar or to taste

Heat oven to 350F. Cut steak in serving pieces and roll in flour. Brown in small amount of cooking oil. Place steak in 9 x 13-inch pan. Place onion slices on top of steak pieces. In a bowl, mix tomatoes, ground cloves, garlic salt, and sugar. Pour over steak pieces and onion. (If whole cloves are used, scatter whole cloves throughout meat pieces.) Bake covered for 1-1/2 hours and uncovered for 1/2 hour.

Caramel Apple Cake

Topping: (make 10 minutes before cake is done)

1 cup brown sugar 1 stick oleo 1/4 cup milk

Cook for 2 1/2 minutes. Pour over hot cake in pan. Let set until cold. Remove from pan. Serve with whipped cream.