Recipe of Copper Pennies

   2      pounds        carrots -- sliced crosswise
   1                    small onion -- chopped
   3                    celery stalks -- chopped
   1                    sweet pepper -- chopped
   1      can           tomato soup, condensed
     3/4  cup           sugar
     1/4  cup           oil
   1      teaspoon      dry mustard
   1      tablespoon    Worcestershire sauce

Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight.

CORIANDER CHICKEN SALAD

   1      cup           Coriander -- chopped
   3                    Scallions (including tops) -- minced
   2                    Chicken breasts -- boneless
                        skinless
   3      tablespoons   Butter or margarine
     1/4  cup           Sesame seeds -- toasted
                        Garlic clove -- minced
     1/2                Head of iceberg lettuce -- shredded
                        -----SESAME DRESSING-----
   1      tablespoon    Dry mustard
   1      tablespoon    -Water
     1/2  cup           Sesame oil
     1/2  cup           Salad oil
     1/4  cup           Soy sauce
   3      teaspoons     Sugar
   1      tablespoon    Lemon juice
     1/4  teaspoon      Chinese 5-spice powder

Cut chicken into strips (optional:  soak in soy sauce for one hour).

Fry chicken in butter and garlic until brown. Reduce heat and simmer until done.  Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions.  Toss in sesame dressing (see below). Serve over a bed of shredded lettuce.

DRESSING:  Make a paste of mustard and water.  Blend in other ingredients until homogeneous.  Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too)

CORN, BLACK, BEAN AND RED PEPPER SALAD

   2      cups          Corn Kernels  -- cooked
  16      ounces        Black Beans ;Can, rinsed
                         -- drained
   1                    Red pepper  -- diced
   4      tablespoons   Olive oil
   2      tablespoons   Wine vinegar
     1/2  teaspoon      Cumin
                        Salt
                        Pepper
   2      tablespoons   Coriander  -- sprinkle chopped

Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste.  Mix well, sprinkle with 2 tablespoons chopped coriander.