"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carrot Salad Recipe

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

Contributor:  
Contributor:  
Helen Brann
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2# carrots cooked without salt, sliced and drained
1 small onion, sliced thin
1 green pepper, diced
1 stalk cellery, diced
1(101/2 oz.) can tomato soup
1 cup sugar
1/2 cup vinegar
1 tablespoon dry mustard
1 tablespoon salt
1/2 teaspoon pepper

Directions:
Directions:
Mix carrots, onion, pepper, and celery together in a bowl. Set aside. Bring to a boil the remaining ingredients. Pour hot marinade over the carrot mixture. Chill well in the refrigerator.
Keeps for several days.

Source: Alice Guse

 

 

 

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