| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | lb | Carrots |
| 1 | sm | Bell pepper; sliced in rings |
| 1 | md | Onion; sliced in rings |
| 1 | cn | Tomato soup |
| 3/4 | c | Vinegar |
| 1 | ts | Worcestershire sauce |
| 1/4 | c | Salad oil |
| 1 | c | Sugar |
| 1 | ts | Prepared mustard |
| Salt & pepper to taste | ||
| 1 | ts | Celery seed |
INSTRUCTIONS
Scrape carrots, slice in rounds about 1/4 inch thick. Cook in salted water until tender. Put bell pepper and onion rings in to cook about the last 5 minutes. Drain. Mix remaining ingredients and pour over the vegetables. May be heated a few minutes. This can be served hot or cold. Keeps well in the refrigerator and flavor improves. Makes an interesting party appetizer. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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