Friday, September 18, 2009

Not talking Anne Shirley, here...

Carrots, carrots, carrots.....had lots, so made some of this:

Copper Penny Salad

8 to 10 large carrots, peeled

1 medium onion chopped

1 large bell pepper in strips

1 lb. mushrooms in 1/2 (or 1/4's)

4 ribs celery - chopped

1 can garbanzo beans, (optional)

1 can tomato soup

2/3 cup sugar

1 cup oil

3/4 cup vinegar

1 tsp. dry mustard

1/2 tsp. pepper

1 tsp. salt

Slice and cook carrots (don't over cook), Drain, and while still hot add salad dressing mixture.

When cold, add rest of vegetables.

Keeps well. (But mushrooms do darken, and look better fresh)

This makes alot!

This recipe is from Dona, a family friend from years ago. She made lunch for my little family, and we ate it at her huge burlwood dining table, one lovely fall day.

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