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Some of Sharon's recipes

October 15, 2011
By Cindy Votruba , Marshall Independent

Earlier this week I?interviewed a Marshall native who has had an interesting life since she moved to Las Vegas area in 1987. She had given us a lot of information to go along with the story from costume designs to recipes.

While I?couldn't use all of what Sharon Peterson gave to us for the story I?did for today's paper, I would like to put in a few of the recipes she sent. She said she likes to invent recipes as she's cooking and throughout the years, she's decorated many elaborate cakes for weddings, birthdays and other occasions. She's planned entire weddings as well, from a garden party to a Renaissance theme. I could've written more.

As a Taste of Home field editor, Peterson said she shares ideas and recipes with the magazine's readers. Now I'll share some of her recipes with you.

Sharon's "fridge"?bread

(bake all at 350 degrees)

Set in a large bowl:

1/2 cup mashed potatoes (I use instant plus water)

1-1/2 cup warm water

4 teaspoons yeast

After 15 minutes add:

1/2 cup sugar

1 tablespoon salt

2 eggs

1/2 cup softened margarine

5-1/2 cups to 6 cups flour

This should make a firm dough - place in a plastic bag in the fridge. The dough can be kept in the fridge for a week.

In one week, Peterson said she mixed her dough on a Saturday, had cinnamon rolls on Sunday, butterhorn rolls on Monday, raised doughnuts on Tuesday and on Wednesday, she finished up the dough on a loaf of cheese/olive bread for dinner.

Tuna Tarragon salad

12 oz. mixed cooked pasta

16 oz. can solid pack tuna

1 tablespoon fresh tarragon, chopped

1/2 cup diced white onion and celery

Sea salt and pepper

Mix 1 cup mayonnaise and 1/4 cup poppy seed base. Mix all and set overnight - add more dressing if needed. I?use a bit of milk also.

Our Best French dressing

Place in blender:

16 oz. catsup

1/2 cup vinegar

1 teaspoon salt

1 tablespoon Worstershire sauce

1 teaspoon garlic salt

3/4 cup sugar

1/4 teaspoon hot sauce

1/2 teaspoon fine ground pepper

1 teaspoon onion powder

1 teaspoon dry mustard

1/2 teaspoon spicy paprika

Blend for 2 or 3 minutes and add 1-1/2 cups canola oil while running. Mix for another 2 minutes or so and store overnight for flavors to blend. Will keep for a month or so in the refrigerator.



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