| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
1 |
Servings |
INGREDIENTS
| 5 |
c |
Cooked carrots; sliced |
| 1 |
|
Minced onion |
| 1/2 |
c |
Oil |
| 2/3 |
c |
Sugar |
| 1 |
ts |
Celery seed |
| 1 |
ts |
Worcestershire sauce |
| 3/4 |
c |
Vinegar |
| 1 |
cn |
Tomato soup |
| 1 |
|
Diced green pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Mustard |
| 1 |
ts |
Basil leaves |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Cook carrots, last 5 minutes, add onions and green pepper. Drain. In
separate pan bring rest ingredients to boiling point. Pour over carrots.
Cool and refrigerate. busted by sooz
Posted to recipelu-digest Volume 01 Number 174 by James and Susan Kirkland
<kirkland@gj.net> on Oct 28, 1997
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