| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 8 | Servings | |
INGREDIENTS
| 2 | lb | Carrots; peeled & sliced |
| 1 | Onion; chopped fine | |
| 2 | Stalks celery; chopped | |
| 1 | Green pepper; chopped fine | |
| 1 | cn | Tomato soup |
| 1 | c | Sugar |
| 1/4 | c | Salad oil |
| 3/4 | c | Cider vinegar |
| 2 | tb | Dry mustard |
| 2 | tb | Worcestershire sauce |
INSTRUCTIONS
Boil carrots 10 minutes in salted water. Drain & add other vegetables. Bring tomato soup & remaining ingredients to a boil & pour over vegetables. Marinate for 24 hours. MRS R.I. (MARY) PEDEN MRS J.W. (ADA) LONG MRS PHILIP G. (ANN) MEENGS From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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