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FE COOK’S COPPER PENNY SALAD2 lbs. carrots, peeled and sliced1 large onion, chopped1 green pepper, chopped1/4 cup salad oil3/4 cup apple cider or wine vinegar m1 cup sugar1 teaspoon WorcestershiresauceI teaspoon dry mustard1 10-3/4 oz. can tomato bisque soup or 1 10-3/4 oz. can tomato soup to which the following ingredients have been added: 1 14-1/ 2 oz. can Italian plum tomatoes, two tablespoons minced parsley, and 1 cup of chicken stockSalt and pepper to tasteBoil sliced carrots in salted water until tender crisp; drain and cool.Mix remainder of ingredients and stir until well blended.Combine with carrots in a large bowl, cover and chill.Yield: About 12 servings.Note: This will keep for several weeks in the refrigerator. As a matter of fact, Mrs. Cook feels that the flavor improves when the mixture has been chilling about a week.The tomato soup to which the tomatoes, parsley, and chicken stock have been added is a good substitute for tomato bisque soup.
Newspaper Details
Northwest Florida Daily News
Fort Walton Beach, Florida, US
Wed, Jun 03, 1992
Page 23
Full Page
Clipped by
Anonymous
IA, USA 29 Dec 2018
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