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 |
| 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, .