THE CHEF FROM HELL

This is a wonderful way to prepare carrots!  I first had this dish years ago at an old cafeteria style restaurant in Dayton, Ohio.  If you're looking to make a vegetable side dish of carrots that's not the same old "glazed" thing, then give this recipe a shot.  To get the most flavorful results, be sure to let this carrot salad marinate overnight.    

Ingredients:

• 2 lb fresh Carrots, peeled & cut into 1/4 inch discs
• 1 large Green Bell Pepper, cut into very thin strips
• 1 large Red Bell Pepper, cut into very thin strips
• 1 large Red Onion, cut into very thin rings
• 1 can Campbell's Tomato Soup
• 1/3 cup Vegetable Oil
• 1/2 cup Cider Vinegar
• 2/3 cup White Sugar
• 1 tsp Lea & Perrins Worcestershire Sauce

Spice Mix:

1 tsp Dry Mustard

1/2 tsp Celery Salt

1/4 tsp Ground Ginger

1/4 tsp cracked Black Pepper

Cooking Procedure: 

• In a small bowl, combine all ingredients for the spice mix. 
• Mix well and set aside
• Place the carrots in a pot with enough cold water to cover them. 
• Bring this to a boil & cook the carrots until they are tender (not mushy)
• Drain the carrots well through a colander
• Place the cooked carrots, onions & the red & green peppers in a large mixing bowl
• In a medium sized pot, combine the tomato soup, vegetable oil, vinegar, sugar, worcestershire sauce & the spice mix
• Bring this to a boil & stir well
• Pour the hot tomato soup mixture over the vegetable mixture in the mixing bowl
• Stir well, making sure that all of the vegetables are evenly coated with the tomato soup mixture
• Let this cool for 10 minutes
• Tightly seal the mixing bowl with plastic wrap
• Place this in the fridge to marinate overnight

To serve: Place the copper penny carrots in a serving dish.  Serve at room temperature or chilled.