Name: Carrot Salad
Ingredients: 2 lb Carrots; slice; 1 lg Onion; diced; 1 lg Green pepper; diced; 1 cn (10 3/4 oz) tomato soup; 1 c Sugar; 3/4 c Vinegar; 1 c Vegetable oil; 1 ts Dry mustard; 1 ts Salt; 1/2 ts Pepper

For Jesus, time alone with God was not an option… The gospel of Luke tells us that “Jesus often withdrew to lonely places and prayed” (Lk. 5:16)… This is precisely where you and I so often miss out on all that God has for us. Unlike Jesus, we attempt to live life in our own energy. We think we can keep giving out without getting replenished. Then, wearied and weakened by the demands of life and ministry, we become impatient and annoyed with the very ones God has sent us to serve. Rather than exhibiting a gracious, calm, joyous spirit, we become uptight, frazzled, and frenzied (people), resenting, rather than welcoming, the people and opportunities God brings into our lives.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables		All newly t, Salads	12	Servings

INGREDIENTS

2	lb	Carrots; slice
1	lg	Onion; diced
1	lg	Green pepper; diced
1	cn	(10 3/4 oz) tomato soup
1	c	Sugar
3/4	c	Vinegar
1	c	Vegetable oil
1	ts	Dry mustard
1	ts	Salt
1/2	ts	Pepper

INSTRUCTIONS

Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add
onion and green pepper. Combine soup, sugar, vinegar, oil, mustard, salt
and pepper. Pour over carrots. Refrigerate 24 hours. Yield 12 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #682 by L979@aol.com
on Jul 21, 1997

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”