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Wenona Flood's Recipes
Carrot Salad


This will keep several weeks in the fridge. Cook 2 pounds carrots (bite size) in a salted boiling water until tender. They should be firm not soft. While carrots cook, heat the following:

1 green Pepper, cut in strips
1 can tomato soup
1/2 cup salad oil
1 cup vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire
1 onion sliced
salt and pepper to taste
3-4 sticks celery cut 1/4"

When hot pour in mixture of 1 envelope Knox gelatin and 1/4 cup cold water. Pour over warm drained carrots. Cool to room temperature. Refrigerate.


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