Homemade Marshmallow Fluff

3 egg whites, room temperature
2 cups light corn syrup
1/2 t. salt
2 cups sifted powdered sugar
1 T. pure vanilla extract

In the large bowl of an electric mixer, add egg whites, corn syrup, and salt. With your mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and has at least doubled in volume.

On low speed, add powdered sugar and mix until well blended. Add vanilla just until blended. It is now ready to use immediately or can be stored in the refrigerator for up to two weeks. Makes a large quantity--really a ton! It isn't as stable as Kraft Marshmallow Cream but is very nice as a dip for fruit, cookies, etc. and I think you can use it in fudge but I haven't tried it yet.

I also just used my hand mixer as I don't have a big mixer down here!

Ensalada de Zahnorias or Carrot Salad - Sweet and Sour

A Stake President in Chimbote invited us to dinner one night and this is one of the dishes his wife made for us. It is yummy!

2 carrots (or more), peeled and sliced in rounds
1 onion sliced in rings
3 bell peppers, 1 each red, green, yellow in slices or any combination
4 aji peppers, cleaned and without seeds, cut into rounds or sliced
Layer all in a 9x13" glass pan

Dressing:

In a small pan or in a bowl for the microwave add:
1 cup vegetable or olive oil (she uses veg. oil. This seems like a lot to me)
1 cup white vinegar
1/2 to 1 cup of white sugar-to your liking
Heat without boiling to melt sugar, then add about 2 T, more or less of corn starch
to make it the consistency you like, about like Karo syrup. Warm through and pour over the vegetables. Cover and refrigerate for an hour or two. Can serve warm (heat it in the microwave) or cold.