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This recipe appeared in our May 23th, 2003 newsletter.

      This was one of Marilyn's mom, Betty's favorites. It's a vegetable salad with a tiny bite.

  • 2 Pounds small Carrots
Slice, Salt and parboil for 10 minutes, drain.


  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Dry Mustard
  • 1/2 teaspoon Salt
  • 3/4 Cup White Vinegar
  • 1 Cup Sugar
  • 1 medium sized Green Pepper, sliced
  • 1 Can Water chestnuts
  • 1 Onion
  • 1/2 Cup Oil
  • 1 Can Tomato Soup, undiluted
Mix together and pour over the Carrots.

Once you try it you'll find yourself making it over and over again. Thanks Betty!

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