Name: Marinated Carrots #1
Ingredients: 3 -(up to); 5 cn Sliced carrots; drained; 1 Bell pepper; chopped; 1 c Celery; chopped; 1 lg Onion; chopped; 1 c Sugar; 1/2 c Salad oil; 2/3 c Vinegar; 1 ts Salt; 1/2 ts Black pepper; 1/2 ts Dry mustard; 1 tb Worcestershire sauce; 1/4 c Parsley; chopped finely; 1 cn Undiluted tomato soup

We are a singing people. And there is a reason for this. The reality of God and Christ and creation and salvation and heaven and hell are simply too great for mere speaking; they must also be sung. This means that the reality of God and His work is so great that we are not merely to think truly about it, but also feel duly about it. Think truly and feel duly – that is, feel with the kind and depth and intensity of emotion that is appropriate to the reality that is truly known.

Ralph Martin

CATEGORY	CUISINE	TAG	YIELD
		Salad	12	Servings

INGREDIENTS

3		-(up to)
5	cn	Sliced carrots; drained
1		Bell pepper; chopped
1	c	Celery; chopped
1	lg	Onion; chopped
1	c	Sugar
1/2	c	Salad oil
2/3	c	Vinegar
1	ts	Salt
1/2	ts	Black pepper
1/2	ts	Dry mustard
1	tb	Worcestershire sauce
1/4	c	Parsley; chopped finely
1	cn	Undiluted tomato soup

INSTRUCTIONS

MARINADE
Toss vegetables together in a large bowl. Mix ingredients for marinade
together; bring to a boil. Pour hot marinade over carrot mixture. Let stand
24 to 48 hours before serving.
MARINATE 24-48 HOURS
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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