Strawberry Spinach Salad

Salad
1 pint Strawberries, sliced
1 bag washed spinach
4 oz. almonds
3 T. sugar

Toast the almonds in the sugar over low heat. Mix everything in a large bowl and toss.

Dressing
1/2 C. sugar
1 tsp. poppy seeds
2 tsp. sesame seeds
1 1/2 tsp. minced onion
1/4 tsp. Worcestershire sauce
1/4 tsp. Paprika
1/2 C. salad oil
1/4 Cup cider vinegar

Mix thoroughly and pour over salad.

{added by Tiffany: I would only pour dressing over the spinach that you know will be eaten right away. Although usually I love leftovers, this is one that isn't good the next day, the spinach gets soggy, so if you aren't sure if you would use it all, save the dressing, strawberries, and spinach separately and mix together just before serving.}

From Feeding the Flock Cookbook, Provo Utah Grandview East Stake Relief Society, Recipe submitted by Bonnie Anderson.

Grandma Wood's Danish Pudding

2 Cups Cran-Rasp Juice
2 1/2 Tablespoons Constarch
1/2 Cup Sugar
2 Cups Frozen Raspberries

1/3 Cup toasted almonds
Whipping Cream

Put juice, sugar, cornstarch and raspberries in blender. Process. Pour into strainer to remove seeds. Pour into saucepan and cook over low heat--stirring constantly until thickened.
Cool-refrigerate. To serve put into serving dishes, dollop of whip cream and top with almonds.

Enjoy!