“COPPER PENNY ” CARROTS
Serves 6

Marinade
3/4 cup apple cider
1/2 cup vegetable or canola oil
1 cup granulated sugar
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 10-ounce can tomato soup
Salt and pepper to taste

Vegetables
2 pounds carrots
1 small green bell pepper
1 medium onion

Combine marinade ingredients in a medium saucepan and heat, stirring until well blended; set aside to cool. Meanwhile, peel and slice carrots about 1/4-inch thick. Boil in a medium saucepan until tender, but not soft. Drain. Slice bell pepper and onion into rings. Alternately layer carrot slices, bell pepper rings and onion rings in large glass jar. Pour marinade over vegetables, close lid and refrigerate. Stores well for up to 1 week. Stir well before serving.

Y.A. Sanchez, Taylors 

WARM GERMAN POTATO SALAD
Serves 6

4 slices bacon, raw
3 tablespoons granulated sugar
4 tablespoons cider vinegar
2 15-ounce cans sliced white potatoes, drained
2 tablespoons water

Pinch of black pepper Preheat large saute pan on medium-high heat for 2–3 minutes. Cut bacon into ¼-inch pieces. Place bacon in pan, cook 3–4 minutes until bacon is crisp. Stir sugar and vinegar into pan, stirring until sugar dissolves. Stir in potatoes and water until evenly coated. Cover and cook 5–10 minutes, stirring occasionally, or until potatoes begin to break down slightly and sauce has thickened. Stir in black pepper.

James E. Padgett, Jr. M.D., Columbia

INGLESIDE SHRIMP PILAU 
Serves 4 

4 strips bacon, raw
2 cups water
2 cups rice, uncooked (Note: use 2 cups only if using a rice steamer. If cooking the conventional way on a stovetop, use 1 cup uncooked rice.)
Salt and pepper, to taste
1 pound medium shrimp, cooked and peeled
1 stick (8 tablespoons) salted butter
1/2 cup Worcestershire sauce
1 1/2 cups all-purpose flour for dredging
Rice steamer (optional)

In a medium skillet, cook bacon and reserve drippings. Set bacon aside on paper towels. Add water, rice and bacon drippings to rice steamer (if cooking on a stovetop in medium-size pot, add only 1 cup raw rice) and cook until done according to manufacturer’s instructions. Fluff with fork, add salt and pepper and keep warm. In a large skillet, heat butter. Dip shrimp in Worcestershire sauce (use more as needed), roll in flour, then saute until brown on both sides. Gently stir in cooked rice. Toss lightly until rice is well-coated. Chop bacon, then add to rice. Serve immediately.

Sarah Hancock, Hilton Head Island (in honor of Ethel M. Moise) 

KERSHAW STRAWBERRY & SOUR CREAM SALAD
Serves 9

2 6-ounce packages strawberry Jell-O
2 cups boiling water
1 10-ounce package frozen strawberries
1 15-ounce can crushed pineapple, drained
2 bananas, mashed
1 16-ounce tub sour cream

In a medium bowl, dissolve Jell-O in boiling water, then add strawberries and drained pineapple. Stir in mashed bananas. Pour half of mixture into 9-by-9-by-2-inch dish, cover and refrigerate until congealed. Spread sour cream over congealed salad. Pour remaining Jell-O mixture over sour cream. Cover and return to refrigerator for 2–3 hours. Slice and serve.

Carolyn Williams, Kershaw