Wednesday, 2 July 2014

Penny carrots salad

Recipe attributed to Company's Coming Salads by Jean Pare
So versatile, this can be served cold as a salad or relish and also reserve hot. Try it hot over rice.

Carrots, sliced 1/2 inch (12mm) thick, cooked and drained  2 lbs. (1 kg)
Condensed tomato soup 10oz. (284ml)
Granulate sugar 1 cup (250ml)
Vinegar  3/4 cup (175ml)
Cooking oil  1/4 cup (50ml)
Prepared mustard  1tbsp. (15ml)
Medium onion, chopped 1
Green peppers, chopped 2
Combined soup with sugar in medium size saucepan. Add vinegar, oil, mustard, chopped onion and chopped peppers. bring to a boil, stirring frequently. pour over carrots. Chilled covered for 2 days. Serve 12.

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