Yield: 4 Servings
|1 small||Bell pepper; sliced in rings|
|1 medium||Onion; sliced in rings|
|1 can||Tomato soup|
|1 teaspoon||Worcestershire sauce|
|¼ cup||Salad oil|
|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, .