"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 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Brann
Added: Saturday, November 17, 2007


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

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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