Yield: 12 Servings
Measure | Ingredient |
---|---|
3 | -(up to) |
5 cans | Sliced carrots; drained |
1 | Bell pepper; chopped |
1 cup | Celery; chopped |
1 large | Onion; chopped |
1 cup | Sugar |
½ cup | Salad oil |
⅔ cup | Vinegar |
1 teaspoon | Salt |
½ teaspoon | Black pepper |
½ teaspoon | Dry mustard |
1 tablespoon | Worcestershire sauce |
¼ cup | Parsley; chopped finely |
1 can | Undiluted tomato soup |
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, .