Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Carrots |
1 small | Bell pepper; sliced in rings |
1 medium | Onion; sliced in rings |
1 can | Tomato soup |
¾ cup | Vinegar |
1 teaspoon | Worcestershire sauce |
¼ cup | Salad oil |
1 cup | Sugar |
1 teaspoon | Prepared mustard |
\N \N | Salt & pepper to taste |
1 teaspoon | Celery seed |
Scrape carrots, slice in rounds about ¼ inch thick. Cook in salted water until tender. Put bell pepper and onion rings in to cook about the last 5 minutes. Drain. Mix remaining ingredients and pour over the vegetables. May be heated a few minutes. This can be served hot or cold. Keeps well in the refrigerator and flavor improves. Makes an interesting party appetizer.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .