| 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.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”