"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Carrot Salad, by Yvonne Holmes, is from Our Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 c. cooked carrots (sliced) I steam them 1 green pepper 1 medium onion (chopped) or green onion 3/4 c celery (chopped) 1 can concentrated tomato soup 1 c sugar 1/2 c salad oil 1/4 c vinegar 1 t salt 1 t black pepper 1/2 dry mustard or 1 t prepared mustard 1 t Worcestershire sauce
Combine all ingredients refrigerate for 8 hours.
This was my favorite salad on my birthday that mom made every year.
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