| 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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