| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | lb | Carrots |
| Water | ||
| 1 | md | Red onion; sliced |
| 1 | pk | (10 oz) frozen peas |
| 1 | sm | Green pepper; sliced |
| 1 | cn | (10 3/4 oz) condensed tomato soup |
| 1/2 | c | Vegetable oil |
| 1 | c | Sugar |
| 3/4 | c | Cider vinegar |
| 1 | ts | Prepared mustard |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Peel and slice carrots. Place in a medium saucpan with a small amount of water. Cover and cook until crisp-tender, about 5 minutes; do not overcook. Rinse under cold water to stop cooking; drain and cool. Separate onion slices into rings. In a medium bowl, alternate layers of cooked carrots peas, onion rings and green pepper. In another medium bowl, mix remaining ingredients until smooth. Pour over vegetables. Cover and refrigerate overnight. May be refrigerated up to 2 weeks. Makes 8 servings. NOTES : This dish is a beautiful presentation, when placed in a clear glass bowl. Shows off the different colored layers! Recipe by: Marlene Sorosky's Cookery for Entertaining Posted to MC-Recipe Digest V1 #892 by hister@juno.com (Iris E. Dunaway) on Nov 8, 1997
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