"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Salad Recipe

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This recipe for Carrot Salad, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Friday, January 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots, sliced and cooked until tender
2 onions, sliced and separated
1 green pepper, chopped
1 10 3/4 ounce can tomato soup
1/2 cup salad oil
1 c sugar
3/4 c vinegar
1 tsp. Worcestershire sauce
1 tsp. mustard, prepared
1 tsp. salt

Directions:
Directions:
mix all ingredients marinate at lease 12 hours before serving. Drain before serving.

Number Of Servings:
Number Of Servings:
24

 

 

 

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