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, .