"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Carrot Salad Recipe

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This recipe for Carrot Salad, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Gosney
Added: Thursday, January 11, 2007


2 lbs. carrots, sliced 1/4 inch thick, cooked barely
done in salt water.
1 med. green pepper, thin sliced
1 med. onion, sliced thin and made into rings
Alternate above in layer in casserole.
Mix well:
1 tsp. celery seed
1 can tomato soup
3/4 cup vinegar
1 cup sugar
1 tbsp. dry mustard
1/2 cup oil
1 tbsp. worchestershire sauce

Pour over vegetables and marinate 24 hours. Will keep 2 weeks in refrigerator using as wanted.




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